科研之友
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摘要
Recently, plant protein as a necessary nutrient sourcefor humanbeings, a common ingredient of traditional processed food, and animportant element of new functional food has gained prominence dueto the increasing demand for healthy food. Walnut protein (WP) isobtained from walnut kernels and walnut oil-pressing waste and hasbetter nutritional, functional, and essential amino acids in comparisonwith other vegetable and grain proteins. WP can be conveniently obtainedby various extraction techniques, including alkali-soluble acid precipitation,salting-out, and ultrasonic-assisted extraction, among others. Thefunctional properties of WP can be modified for desired purposes byusing some novel methods, including free radical oxidation, enzymaticmodification, high hydrostatic pressure, etc. Moreover, walnut peptidesplay an important biological role both in vitro and in vivo. The main activities of the walnut peptides areantihypertensive, antioxidant, learning improvement, and anticancer,among others. Furthermore, WP could be applied in the developmentof functional foods or dietary supplements, such as delivery systemsand food additives, among others. This review summarizes recent knowledgeon the nutritional, functional, and bioactive peptide aspects of WPand possible future products, providing a theoretical reference forthe utilization and development of oil crop waste.
