Effects of the oat β-glucan on the functional and structural properties of defatted walnut meal flour

Xiaowei Zhang, Zan Cheng,Xiaoyan Zhao,Hongkai Liu,Haifang Hu,Meng Wang, Junguo Guo

Food Chemistry Advances（2022）

Cited 3|Views5

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Abstract

•The conformation of WMF/OβG mixture was changed by OβG addition.•WMF/OβG mixtures exhibited the larger size and lower negative zeta potential.•The elasticity and viscosity of WMF/OβG mixtures was higher than WMF.•The foaming capacity and stability of WMF/OβG mixture was higher than WMF.•OβG improved the emulsifying stability of WMF, but reduced emulsifying capacity.

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Key words

Walnut meal flour,Oat β-glucan,Structure,Rheological property,Emulsifying property,Foaming property

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