The walnut proteins were trypsin-hydrolyzed for 0, 15, 30, 60 and 120 min and the effects of hydrolysis on the structural, functional, antioxidant, bioactive-loading, and angiotensin converting enzyme (ACE)-inhibitory properties of walnut protein were studied. The trypsin-mediated hydrolysis of walnut proteins was monitored using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and an O-phthaldialdehyde spectrophotometric assay. The unfolding of walnut protein structure during the hydrolysis process was confirmed using intrinsic fluorescence spectroscopy which increased the surface hydrophobicity of protein. The solubility of walnut protein was increased from 17 to 63% after 2 h of trypsin-mediated hydrolysis. The walnut protein hydrolysates showed higher surface activity compared to the native non-hydrolyzed protein, which significantly improved their foaming and emulsifying properties. The hydrolysates also showed significant enhanced antioxidant activity, namely, ABTS radical quenching activity and reducing power due to the release of active antioxidant sequences during the enzymatic hydrolysis. The ability of walnut proteins to inhibit the activity of ACE and their capacity to load hydrophobic bioactive molecules including curcumin and quercetin were also considerably improved by treating with trypsin. The results of this study suggested that the trypsin-mediated hydrolysis could be used as an efficient technology to produce bioactive multi-functional hydrolysates from walnut proteins.

用胰蛋白酶将核桃蛋白水解0、15、30、60和120分钟，研究了水解对核桃蛋白的结构，功能，抗氧化剂，生物活性负载和血管紧张素转化酶（ACE）抑制特性的影响。 。用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和O监测胰蛋白酶介导的核桃蛋白水解-邻苯二甲醛分光光度法。核桃蛋白结构在水解过程中的展开是使用固有的荧光光谱法证实的，该光谱法增加了蛋白的表面疏水性。胰蛋白酶介导的水解作用2小时后，核桃蛋白的溶解度从17％增加到63％。与天然非水解蛋白相比，核桃蛋白水解物显示出更高的表面活性，这大大改善了它们的起泡和乳化性能。由于在酶促水解过程中活性抗氧化剂序列的释放，水解产物还显示出显着增强的抗氧化剂活性，即ABTS自由基猝灭活性和降低的功率。通过用胰蛋白酶处理，核桃蛋白抑制ACE活性的能力及其负载疏水性生物活性分子（包括姜黄素和槲皮素）的能力也得到了显着提高。这项研究的结果表明，胰蛋白酶介导的水解可以用作从核桃蛋白生产具有生物活性的多功能水解产物的有效技术。