{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,12]],"date-time":"2026-06-12T18:27:00Z","timestamp":1781288820663,"version":"3.54.1"},"reference-count":45,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2015,9,18]],"date-time":"2015-09-18T00:00:00Z","timestamp":1442534400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"National High Technology Research and Development Program (\u2018863\u2019 Program) of China","award":["SS2013AA100207"],"award-info":[{"award-number":["SS2013AA100207"]}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2016,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Some food proteins hydrolysates are found to possess multiple health effects. In this study, walnut protein (<jats:styled-content style=\"fixed-case\">WP<\/jats:styled-content>) was enzymatically hydrolysed by alcalase and trypsin under optimal conditions. The physico\u2010chemical properties, antioxidant  and angiotensin\u2010converting enzyme (<jats:styled-content style=\"fixed-case\">ACE<\/jats:styled-content>) inhibitory activities of <jats:styled-content style=\"fixed-case\">WP<\/jats:styled-content>, alcalase\u2010generated walnut protein hydrolysate (AWPH) and trypsin\u2010generated walnut protein hydrolysate (TWPH) were comparatively studied. Stability properties of the walnut protein hydrolysate (WPH) and the antihypertensive activity in spontaneously hypertensive rats (<jats:styled-content style=\"fixed-case\">SHRs<\/jats:styled-content>) were also investigated.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The WPH showed higher physico\u2010chemical properties, antioxidant activities, <jats:styled-content style=\"fixed-case\">ACE<\/jats:styled-content> inhibitory activity and stability against thermal treatment and gastrointestinal digestion than <jats:styled-content style=\"fixed-case\">WP<\/jats:styled-content>. The results of antihypertensive effects in <jats:styled-content style=\"fixed-case\">SHRs<\/jats:styled-content> showed that the most potent decrease of AWPH and TWPH in the systolic blood pressure occurred at 4\u2009h (\u221226 <jats:styled-content style=\"fixed-case\">mmHg<\/jats:styled-content>) and 6\u2009h (\u221230 <jats:styled-content style=\"fixed-case\">mmHg<\/jats:styled-content>) after administration. The study indicated that the WPH could significantly decrease the systolic blood pressure (<jats:italic>P<\/jats:italic> &lt; 0.05).<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The WPH exhibited high physico\u2010chemical properties, potent inhibitory activities and high stability. <jats:styled-content style=\"fixed-case\">TWPH<\/jats:styled-content> was more effective than <jats:styled-content style=\"fixed-case\">AWPH<\/jats:styled-content> in the detected properties. The results would be helpful for the comprehensive utilisation of the walnut resources. \u00a9 2015 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.7379","type":"journal-article","created":{"date-parts":[[2015,8,18]],"date-time":"2015-08-18T04:14:14Z","timestamp":1439871254000},"page":"2579-2587","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":38,"title":["Physico\u2010chemical properties, antioxidant activities and antihypertensive effects of walnut protein and its hydrolysate"],"prefix":"10.1002","volume":"96","author":[{"given":"Xiuming","family":"Wang","sequence":"first","affiliation":[{"name":"Tianjin Key Laboratory for Modern Drug Delivery &amp; High\u2010Efficiency, School of Pharmaceutical Science and Technology Tianjin University  Tianjin 300072 P. R. 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