Progress in the preparation,identification and biological activity of walnut peptides  

作　　者：Chang Liu Zijie Zhang Yuting Shang Siting Li Junxi Xia Yiling Tian Yingmin Jia Aijin Ma 

机构地区：[1]School of Food and Health,Beijing Technology and Business University,Beijing 100048,China [2]Hebei Yangyuan ZhiHui Beverage Co.,Ltd.,Hengshui 053000,China [3]Institution of Chinese Walnut Industry,Hengshui 053000,China [4]Hebei Key Laboratory of Walnut Nutritional Function and Processing Technology,Hengshui 053000,China [5]College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China

出　　处：《Journal of Future Foods》2024年第3期205-220,共16页未来食品学报（英文）

基　　金：supports from the National Key Research and Development Program of China(CN)(2022YFD1600402);Hebei Provincial Major Science and Technology Achievement Transformation Project(CN)(21287101Z);Hebei Provincial Innovation and Entrepreneurship Team Project(CN)(215A7102D);Discipline Construction-Food Science and Engineering(CN)(SPCX-2022005).

摘　　要：Walnuts are rich in protein and are a high-quality plant protein resource.In recent years,with the growth of consumer demand for functional food and food for special medical purpose,the use of walnut protein for the preparation of functional walnut peptide ingredients or additives and other compositions has received increasing attention.However,the improvement of the yield of walnut peptides and the clarification of their functional activities are the bottlenecks that limit the development of these peptides.To this end,this article reviews the pretreatment,preparation,purification and identification processes of walnut peptides,as well as their biological activities such as antioxidant activity,antitumour activity,improvement of memory,antihypertension and regulation of metabolic disorders are elaborated to provide a reference for the industrial development of walnut peptides.

关 键 词：WALNUT PEPTIDE Extraction ISOLATION PURIFICATION IDENTIFICATION Biological activity 

分 类 号：TS20[轻工技术与工程—食品科学]