Enhancing functionality and bioactivity of walnut protein through limited enzyme digestion

Area of Science:

• Food Science
• Biochemistry
• Protein Chemistry

Background:

• Walnut protein (WP) is a valuable plant protein source.
• Poor solubility and functional properties limit WP's food industry applications.
• Improving WP's physicochemical properties is crucial for broader utilization.

Purpose of the Study:

• To enhance the physicochemical and functional properties of walnut protein (WP).
• To investigate the effects of limited enzymatic hydrolysis on WP.
• To evaluate the bioactivity of modified walnut protein hydrolysates (WPHs).

Main Methods:

• Restricted enzymatic hydrolysis of WP using trypsin for 90 minutes.
• Analysis of solubility, molecular weight distribution, and surface hydrophobicity of WPHs.
• Assessment of WPHs' icariin loading capacity, micelle formation, and immuno-enhancement activities in macrophages.

Main Results:

• Solubility of WP increased from 3.24% to 54.54% after hydrolysis.
• Hydrolysis increased WP surface hydrophobicity and facilitated micelle formation.
• WPHs significantly enhanced macrophage pinocytosis, nitric oxide, IL-6, and TNF-α production.

Conclusions:

• Limited enzymatic digestion with trypsin effectively enhances WP functionality and bioactivity.
• Modified WP offers augmented nutritional value and utility for diverse dietary applications.
• This process positions WP as a valuable ingredient in functional foods and nutraceuticals.