FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (23): 367-376.doi: 10.7506/spkx1002-6630-20220126-272

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Preparation and Bioactivity of Walnut Peptides: A Review

MEN Deying, DAI Jiahe, TANG Muguo, LIU Litong, TIAN Yang, TAO Liang   

  1. (1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Development and Utilization of Food and Drug Homologous Resources Engineering Research Center of the Ministry of Education, Kunming 650201, China; 3. Yunnan Medicine and Food Homologous Functional Food Engineering Research Center,Kunming 650201, China; 4. National Moringa Processing Technology R & D Center, Kunming 650201, China)
  • Online:2022-12-15 Published:2022-12-28

Abstract: Walnut is an important woody oil crop. Walnut meal left after oil extraction is rich in high-quality protein, but it is underutilized, causing a waste of resources. Bioactive peptides derived from walnut meal protein have the potential for food development and are a promising ingredient in functional foods owing to their diverse bioactivities such as antioxidant, cardiovascular protective and memory improving activities. The effective utilization of walnut meal protein, for example by developing bioactive peptides is of great significance to realize the comprehensive utilization of walnut meal and to improve the added value of products. This review summarizes previous studies on the preparation, purification, identification and biological activity of walnut peptides in order to provide a theoretical basis for the high-value utilization of walnut meal protein resources and in-depth studies of walnut protein peptides.

Key words: walnut peptides; preparation method; separation and purification; identification; biological activity

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