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Modified-release drug delivery systems are designed to optimize the therapeutic effect of drugs by minimizing side effects, reducing the dosage required, and controlling drug release to align with pharmacokinetic and pharmacodynamic needs. The system depends on two key factors: the drug's release from the formulation and its movement through the body to the target site. Unlike conventional dosage forms, where absorption is the limiting step, the rate of drug release is the key determinant in...
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Updated: Feb 20, 2026

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Insight into succinylated modified walnut protein isolate: structural and functional properties, and curcumin release

Jiangjuan Yuan1,2, Wenjie Wang1,2, Ziyue Wang3

  • 1Beijing Key Laboratory of Forest Processing and Safety, State Key Laboratory of Efficient Production of Forest Resources, School of Biological Sciences and Technology, Beijing Forestry University, Beijing, China.

Journal of the Science of Food and Agriculture
|February 18, 2026
PubMed
Summary

Succinic anhydride modification significantly improved walnut protein isolate (WPI) solubility and curcumin bioavailability. This process enhances WPI

Keywords:
curcuminfunctional characteristicsstructural characteristicssuccinylationwalnut protein isolate

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Area of Science:

  • Food Science and Technology
  • Protein Chemistry
  • Biomaterials

Background:

  • Walnut protein isolate (WPI) has limited food applications due to low solubility.
  • High glutenin content contributes to WPI's poor solubility.

Purpose of the Study:

  • To enhance the structural and functional properties of WPI.
  • To evaluate succinic anhydride (SA) modification of WPI for improved solubility and application potential.
  • To assess the impact of SA-modified WPI on curcumin bioavailability.

Main Methods:

  • Walnut protein isolate (WPI) was modified using succinic anhydride (SA).
  • Succinyl WPI was used to create curcumin-loaded emulsions.
  • Structural changes were analyzed using FTIR, fluorescence, and SEM.
  • In vitro digestion assays were performed to evaluate fatty acid release and curcumin bioavailability.

Main Results:

  • Succinyl WPI exhibited a high degree of succinylation (89.52%) with 40% SA.
  • SA modification improved WPI solubility to 98.24% at 20% SA addition.
  • Succinyl WPI showed reduced hydrophobicity and disulfide bonds, with conformational changes.
  • Curcumin bioavailability was enhanced to 86.81% using SA-modified WPI emulsions.

Conclusions:

  • SA modification is an effective strategy to improve WPI structural and functional properties.
  • SA-modified WPI shows promise as a carrier for hydrophobic bioactive compounds.
  • This research offers insights into WPI modification for food industry applications.