Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour

Autores
Labuckas, Diana; Maestri, Damian; Lamarque, Alicia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour were evaluated. Treatments involving hydraulic press with further solvent extraction gave higher protein contents (38.7e38.8 g 100 g1) than those using screw-pressing at different temperatures (26.9e28.9 g 100 g1). The major polypeptide patterns from total soluble proteins and glutelin fractions showed minor variations between samples. However, low molecular weight globulins were strongly affected by treatment using hydraulic press followed by solvent extraction, whereas albumins were mostly influenced by temperature conditions used in screw-press extractions. Taking into account that globulins, the second most abundant protein fraction in walnut, is not affected by screw pressing at lower temperatures (25 and 50 C) and that the flour obtained at 50 C had the highest protein solubility and a good water holding capacity (3.3 g/g of flour), this process (screw-press at 50 C) can be considered the most suitable for obtaining partially defatted walnut flour.
Fil: Labuckas, Diana. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Lamarque, Alicia. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Materia
Walnut Flour
Proteins
Oil Extraction Methods
Hydraulic Press
Screw Press
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/9362
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/9362
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flourLabuckas, DianaMaestri, DamianLamarque, AliciaWalnut FlourProteinsOil Extraction MethodsHydraulic PressScrew Presshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour were evaluated. Treatments involving hydraulic press with further solvent extraction gave higher protein contents (38.7e38.8 g 100 g1) than those using screw-pressing at different temperatures (26.9e28.9 g 100 g1). The major polypeptide patterns from total soluble proteins and glutelin fractions showed minor variations between samples. However, low molecular weight globulins were strongly affected by treatment using hydraulic press followed by solvent extraction, whereas albumins were mostly influenced by temperature conditions used in screw-press extractions. Taking into account that globulins, the second most abundant protein fraction in walnut, is not affected by screw pressing at lower temperatures (25 and 50 C) and that the flour obtained at 50 C had the highest protein solubility and a good water holding capacity (3.3 g/g of flour), this process (screw-press at 50 C) can be considered the most suitable for obtaining partially defatted walnut flour.Fil: Labuckas, Diana. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; ArgentinaFil: Lamarque, Alicia. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaElsevier Science2014-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/9362Labuckas, Diana; Maestri, Damian; Lamarque, Alicia; Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour; Elsevier Science; Lwt - Food Science And Technology; 59; 6-2014; 794-7990023-6438enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.06.038info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814003910info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:21:39Zoai:ri.conicet.gov.ar:11336/9362instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:21:39.441CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour
title Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour
spellingShingle Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour
Labuckas, Diana
Walnut Flour
Proteins
Oil Extraction Methods
Hydraulic Press
Screw Press
title_short Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour
title_full Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour
title_fullStr Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour
title_full_unstemmed Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour
title_sort Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour
dc.creator.none.fl_str_mv Labuckas, Diana
Maestri, Damian
Lamarque, Alicia
author Labuckas, Diana
author_facet Labuckas, Diana
Maestri, Damian
Lamarque, Alicia
author_role author
author2 Maestri, Damian
Lamarque, Alicia
author2_role author
author
dc.subject.none.fl_str_mv Walnut Flour
Proteins
Oil Extraction Methods
Hydraulic Press
Screw Press
topic Walnut Flour
Proteins
Oil Extraction Methods
Hydraulic Press
Screw Press
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour were evaluated. Treatments involving hydraulic press with further solvent extraction gave higher protein contents (38.7e38.8 g 100 g1) than those using screw-pressing at different temperatures (26.9e28.9 g 100 g1). The major polypeptide patterns from total soluble proteins and glutelin fractions showed minor variations between samples. However, low molecular weight globulins were strongly affected by treatment using hydraulic press followed by solvent extraction, whereas albumins were mostly influenced by temperature conditions used in screw-press extractions. Taking into account that globulins, the second most abundant protein fraction in walnut, is not affected by screw pressing at lower temperatures (25 and 50 C) and that the flour obtained at 50 C had the highest protein solubility and a good water holding capacity (3.3 g/g of flour), this process (screw-press at 50 C) can be considered the most suitable for obtaining partially defatted walnut flour.
Fil: Labuckas, Diana. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Lamarque, Alicia. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
description The effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour were evaluated. Treatments involving hydraulic press with further solvent extraction gave higher protein contents (38.7e38.8 g 100 g1) than those using screw-pressing at different temperatures (26.9e28.9 g 100 g1). The major polypeptide patterns from total soluble proteins and glutelin fractions showed minor variations between samples. However, low molecular weight globulins were strongly affected by treatment using hydraulic press followed by solvent extraction, whereas albumins were mostly influenced by temperature conditions used in screw-press extractions. Taking into account that globulins, the second most abundant protein fraction in walnut, is not affected by screw pressing at lower temperatures (25 and 50 C) and that the flour obtained at 50 C had the highest protein solubility and a good water holding capacity (3.3 g/g of flour), this process (screw-press at 50 C) can be considered the most suitable for obtaining partially defatted walnut flour.
publishDate 2014
dc.date.none.fl_str_mv 2014-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/9362
Labuckas, Diana; Maestri, Damian; Lamarque, Alicia; Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour; Elsevier Science; Lwt - Food Science And Technology; 59; 6-2014; 794-799
0023-6438
url http://hdl.handle.net/11336/9362
identifier_str_mv Labuckas, Diana; Maestri, Damian; Lamarque, Alicia; Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour; Elsevier Science; Lwt - Food Science And Technology; 59; 6-2014; 794-799
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.06.038
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814003910
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083364386242560
score 13.22299

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