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《Science and Technology of Food Industry》 2011-09
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Research of chemical composition and properties of thin-shelled walnut in Xinjiang

MAO Xiao-ying1,2,HUA Yu-fei1,*(1. Department of Food Science,Jiangnan University,Wuxi 214122,China;2. Department of Food Science,Shihezi University,Shihezi 832003,China)  
As a kind of healthy and nutritious food,research about chemical composition and properties of walnut is very important.To do good to development of thin-shelled walnut production in Xinjiang,chemical composition determined by national standard,fatty acid composition determined by gas chromatography and amino acids composition determined by liquid chromatography were studied.The results showed as follows:walnut kernel protein content was 17.66%,content of crude fat was 60.84%;nitrogen solubility index(NSI)of walnut defatted flour was 2.74%;walnut kernel oil showed high content of polyunsaturated fatty acids,the total content was 75.05%,linoleic acid content was up to 64.03%,linolenic acid reached 11.02%.Lysine(Lys)was the first limiting amino acid of Walnut protein.Walnut protein contains high glutamic acid and arginine,which content more than others.Except for methionine(Met),phenylalanine(Phe)and lysine(Lys),other essential amino acids were higher than the standard value of FAO/WHO recommendation for children aged 2 to 5.
【Fund】: 石河子大学“农产品加工与贮藏”重点实验室开放课题(SPXY200705)
【CateGory Index】: S664.1
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