Abstract:Walnuts are rich in fat，protein and healthy fiber.Its application attracted extensive attention.Walnut meal was the raw material.Protein isolate was extracted by acid precipitation and alkali extraction.Walnut protein with different degree of hydrolysis was prepared by alkaline protease.The water-holding capacity，emulsifying property and emulsion stability，foaming property and foam stability were measured.The result showed that the degree of hydrolysis reached a maximum of 19.4% at 120 min.The water-holding capacity and emulsifying property increased first and then decreased with the increase of enzymatic hydrolysis.The foaming property and emulsion stability increased with the increase of enzymatic hydrolysis degree.Foam stability decreased with the increase of enzymatic hydrolysis.It indicated that hydrolysis degree could improve or weaken some functional characteristics of enzymatic hydrolysate of protein of walnut.The results of the study laid a certain theoretical foundation for further utilization of walnut meal and had a good application prospect.