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Progress on bioactivity of walnut peptides
  
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KeyWord:walnut  peptides  bioactivity
FundProject:云南省重大科技专项（2018ZG003）
Author NameAffiliation
MIAO Fujun, NING Delu  
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Abstract:
      The by-product walnut cake after oil pressing is often used in feed or discarded and has very low added value. The walnut cake is rich in protein up to 50%, and can be further processed and utilized. The preparation technology and bioactivity of peptides from walnut cake were reviewed so as to promote the comprehensive utilization of walnut cake. The walnut protein was prepared from walnut cake by alkali solution and acid precipitation, and then further hydrolyzed by protease to obtain walnut peptides. The walnut peptides had a variety of activities such as antioxidation, anti-tumor, lowering blood pressure, brain fitness, immune regulation, etc.
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