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Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights

Year: 2025

Type: article

Abstract: This study explores the effects of ultrasound-assisted succinylation on the structural and functional properties of walnut protein isolate (WPI). Succinylation improved WPI solubility and interfacial activity, while ultrasound significantly enhanced the succinylation degree and promoted protein unfolding. FTIR, fluorescence spectroscopy, and SDS-PAGE analyses revealed notable changes in secondary and tertiary structures, with only slight molecular weight shifts. Microscopic observations showed that succinylation transformed WPI into a more dispersed flake-like structure. These structural changes contributed to a 2.85-fold improvement in solubility. Molecular dynamics simulations demonstrated that 250 MHz ultrasound increased the radius of gyration and RMSD, indicating greater conformational flexibility. These findings provide molecular-level evidence for the structural rearrangements induced by ultrasound and succinylation. Pearson correlation analysis confirmed strong relationships between succinylation degree, solubility, and functional characteristics. This study presents an effective strategy for improving plant protein functionality and supports the application of modified WPI in plant-based food systems.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102903