核桃蛋白：一种新兴的优质蛋白质来源及其最新综合评价,Journal of Agricultural and Food Chemistry

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核桃蛋白：一种新兴的优质蛋白质来源及其最新综合评价
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-07-03 , DOI: 10.1021/acs.jafc.3c01620
Chaoting Wen ₁ , Zhiyi Zhang ₁ , Liyan Cao ₁ , Guoyan Liu ₁ , Li Liang ₁ , Xiaofang Liu ₂ , Jixian Zhang ₁ , Youdong Li ₁ , Xinquan Yang ₃ , Shugang Li ₄ , Jiaoyan Ren ₅ , Xin Xu ₁

Affiliation

近年来，植物蛋白作为人类必需的营养源、传统加工食品的常见成分以及新型功能性食品的重要元素，随着人们对健康食品的需求不断增加而受到重视。核桃蛋白（WP）是从核桃仁和核桃榨油废料中提取的，与其他植物和谷物蛋白相比，具有更好的营养性、功能性和必需氨基酸。WP可以通过多种提取技术方便地获得，包括碱溶酸沉淀、盐析、超声辅助提取等。通过自由基氧化、酶促修饰、高静水压等新方法可以对WP的功能性质进行修饰以达到所需的目的。此外，核桃肽在体外和体内都发挥着重要的生物学作用。核桃肽的主要活性是降压、抗氧化、促进学习、抗癌等。此外，可湿性粉剂还可用于开发功能性食品或膳食补充剂，例如输送系统和食品添加剂等。本文综述了可湿性粉剂的营养、功能和生物活性肽方面的最新知识以及未来可能的产品，为油料作物废弃物的利用和开发提供理论参考。

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Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review

Recently, plant protein as a necessary nutrient source for human beings, a common ingredient of traditional processed food, and an important element of new functional food has gained prominence due to the increasing demand for healthy food. Walnut protein (WP) is obtained from walnut kernels and walnut oil-pressing waste and has better nutritional, functional, and essential amino acids in comparison with other vegetable and grain proteins. WP can be conveniently obtained by various extraction techniques, including alkali-soluble acid precipitation, salting-out, and ultrasonic-assisted extraction, among others. The functional properties of WP can be modified for desired purposes by using some novel methods, including free radical oxidation, enzymatic modification, high hydrostatic pressure, etc. Moreover, walnut peptides play an important biological role both in vitro and in vivo. The main activities of the walnut peptides are antihypertensive, antioxidant, learning improvement, and anticancer, among others. Furthermore, WP could be applied in the development of functional foods or dietary supplements, such as delivery systems and food additives, among others. This review summarizes recent knowledge on the nutritional, functional, and bioactive peptide aspects of WP and possible future products, providing a theoretical reference for the utilization and development of oil crop waste.

更新日期：2023-07-03

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