Study on the functional properties of walnut protein iron and its polypeptide based on different hydrolysis degree found that as the degree of hydrolysis increased, some function could be improved, however, excessive hydrolysis could also reduce some of its physical and chemical properties. Comparison of the functional characteristics of iron walnut defatted protein powder, walnut protein isolate and walnut polypeptide under different conditions, found that the enzymatic hydrolysis of protein could improve the emulsifying and foaming properties of the protein, and the solubility of small pepti...
