Enhancing functionality and bioactivity of walnut protein through limited enzyme digestion.
Jinping WangHuimin BiXuesong ZhouBao YangLingrong WenPublished in: Journal of the science of food and agriculture (2024)
The enhancement of functionality and bioactivity in WP can be achieved through the application of limited enzyme digestion with trypsin. This process effectively augments the nutritional value and utility of the protein, making it a valuable component in various dietary applications. © 2024 Society of Chemical Industry.