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Abstract：
Walnut protein isolate (WPI) is a nutritious protein with poor solubility, which severely limits its application. In this study, composite nanoparticles were prepared from WPI and soy protein isolate (SPI) using the pH-cycle technology. The WPI solubility increased from 12.64 to 88.53% with a WPI: SPI ratio increased from 1: 0.01 to 1: 1. Morphological and structural analyses illustrated that interaction forces with hydrogen bonding as the main effect jointly drive the binding of WPI to SPI and that protein co-folding occurs during the neutralization process, resulting in a hydrophilic rigid structure. In addition, the interfacial characterization showed that the composite nanoparticle with a large surface charge enhanced the affinity with water molecules, prevented protein aggregation, and protected the new hydrophilic structure from damage. All these parameters helped to maintain the stability of the composite nanoparticles in a neutral environment. Amino acid analysis, emulsification capacity, foaming, and stability analysis showed that the prepared WPI-based nanoparticles exhibited good nutritional and functional properties. Overall, this study could provide a technical reference for the value-added use of WPI and an alternative strategy for delivering natural food ingredients.
摘要：
核桃分离蛋白(WPI)是一种溶解性差的营养蛋白质,这严重限制了它的应用。在这项研究中,利用pH循环技术从WPI和大豆分离蛋白（SPI）制备了复合纳米颗粒。WPI溶解度从12.64增加到88.53%,WPI:SPI比率从1:0.01增加到1:1。形态学和结构分析表明，以氢键为主要作用的相互作用力共同驱动WPI与SPI的结合，并且在中和过程中发生蛋白质共折叠。导致亲水性刚性结构。此外,界面表征表明，具有大表面电荷的复合纳米粒子增强了与水分子的亲和力，防止蛋白质聚集，并保护新的亲水结构免受损坏。所有这些参数有助于保持复合纳米颗粒在中性环境中的稳定性。氨基酸分析,乳化能力，发泡,和稳定性分析表明,所制备的WPI基纳米粒子具有良好的营养和功能特性。总的来说,这项研究可以为WPI的增值使用提供技术参考，并提供天然食品成分的替代策略。
