Science and Technology of Food Industry

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Volume 42 Issue 13
Jun.  2021
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ZHANG Yingying, MAO Xianghong, ZHANG Jianying. Analysis of Protein, Fat and Fatty Acid Composition of Walnut Resources in Hebei Province [J]. Science and Technology of Food Industry, 2021, 42(13): 292−298. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070374.
Citation: ZHANG Yingying, MAO Xianghong, ZHANG Jianying. Analysis of Protein, Fat and Fatty Acid Composition of Walnut Resources in Hebei Province [J]. Science and Technology of Food Industry, 2021, 42(13): 292−298. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070374.
shu

Analysis of Protein, Fat and Fatty Acid Composition of Walnut Resources in Hebei Province

  • Hebei Academy of Forestry and Grassland Science, Hebei Technological Innovation Center of Fine Forest Species, Shijiazhuang 050061, China

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  • Received Date: July 28, 2020
  • Available Online: May 10, 2021
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    • Abstract
  • Objective: In order to master the president situation of walnut resources in Hebei Province and provide scientific basis for breeding and germplasm innovation. Methods: The contents of protein, fat and fatty acid composition of 103 walnut resources distributed in Hebei Province were determined. The data obtained were processed using correlation analysis, cluster analysis and so on to reveal the variation and genetic diversity of walnut resources in Hebei Province.Results: The average contents of fat and protein were 62.15% and 16.66%, respectively, and the average contents of unsaturated fatty acids such as oleic acid and linoleic acid were 17.31% and 64.56%, respectively. The variation coefficient of 9 indexes ranged from 7.40% to 31.41%, among which the variation coefficient of oleic acid was the largest and the variation coefficient of linoleic acid was the smallest. The Shannon Wiener index ranged from 1.89 to 2.10, and the diversity index of protein was the highest. Correlation analysis showed that the content of oleic acid was significantly negatively correlated with linoleic acid and α-linolenic acid (P<0.01), and positively correlated with arachidonic acid (P<0.01).The components of unsaturated fatty acids were closely related. At the Euclidean distance of 9.75, 103 resources were divided into five groups (I, II, III, IV and V), each group contains 38, 4, 24, 16 and 24 resources, respectively. Resources in group II had high fat, high protein and high linoleic acid contents. Resources in group Ⅴ had high oleic acid and low linoleic acid contents. Conclusion: In this study, 103 walnut resources have rich genetic diversity and obvious resource characteristics. ‘Wang yongjiu’, ‘Shi wenhai’, ‘Wang chun an’ and ‘Zao shuo’ can be used as high protein, high fat and high linoleic acid resources for the development and utilization of walnut oil resources in Hebei Province.
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