核桃蛋白的深入见解：结构、理化性质及应用

Zhao Yuxuan, He Weiheng, Zhao Sihan, Jiao Teng, Hu Haifang, Li Jingming, Zhang Lei, Zang Jiachen

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Academy of Forestry Sciences, Urumqi 830062, China.

Foods. 2023 Sep 28;12(19):3603. doi: 10.3390/foods12193603.

Facing extreme pressure from an increasing population and climate degeneration, it is important to explore a green, safe and environmentally sustainable food source, especially for protein-enriched diets. Plant proteins have gained much attention in recent years, ascribing to their high nutritional value and environmental friendliness. In this review, we summarized recent advances in walnut protein with respect to its geographical distribution, structural and physiochemical properties and functional attributes. As a worldwide cultivated and largely consumptive crop, allergies and some physicochemical limitations have also led to a few concerns about walnut protein. Through comprehensive analysis and discussion, some strategies may be useful for future research, extraction and processing of walnut protein.

面对人口增长和气候恶化带来的巨大压力，探索一种绿色、安全且环境可持续的食物来源至关重要，尤其是对于富含蛋白质的饮食而言。植物蛋白近年来备受关注，这归因于其高营养价值和环境友好性。在本综述中，我们总结了核桃蛋白在地理分布、结构和理化性质以及功能特性方面的最新进展。作为一种全球种植且大量消费的作物，过敏反应和一些理化限制也引发了对核桃蛋白的一些担忧。通过全面分析和讨论，一些策略可能对未来核桃蛋白的研究、提取和加工有用。