Research Progress on Walnut Protein Modification and Its Application in Food Industry

doi:10.7506/spkx1002-6630-20250930-257

FOOD SCIENCE ›› 2026, Vol. 47 ›› Issue (7): 385-393.doi: 10.7506/spkx1002-6630-20250930-257

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Research Progress on Walnut Protein Modification and Its Application in Food Industry

YAO Siyu, WANG Yaxuan, YANG Pengpeng, XIAO Jun, CHEN Zhifei, CHAI Ran, CHANG Shimin

(1. School of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056038, China; 2. Key Laboratory of Development of Natural Products and Functional Foods in Handan City, Handan 056038, China)

Online:2026-04-15 Published:2026-05-08

Abstract

Abstract: As the major component of walnuts, walnut protein is a high-quality plant protein resource, but it has low solubility and poor emulsifying properties, which restricts its application in the food industry. In recent years, structural modification and functional optimization of walnut protein through physical, chemical, biological and combined modification technologies have become a research hotspot. This paper reviews the composition and properties of walnut protein as well as the latest progress in its modification technologies, and discusses the application of modified walnut protein in the food industry, in order to provide a theoretical reference for the high-value utilization of walnut protein.

Key words: walnut protein; modification; functional characteristics; research progress

CLC Number:

TS255.6

YAO Siyu, WANG Yaxuan, YANG Pengpeng, XIAO Jun, CHEN Zhifei, CHAI Ran, CHANG Shimin. Research Progress on Walnut Protein Modification and Its Application in Food Industry[J]. FOOD SCIENCE, 2026, 47(7): 385-393.

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Research Progress on Walnut Protein Modification and Its Application in Food Industry

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