The current study aimed to investigate the effects of eight polyphenols on the structure and processing characteristics of walnut protein (WP). Firstly, ferulic acid (FA), resveratrol (R), hesperidin (H), catechin (CA), quercetin (Q), curcumin (CU), gallic acid (GA) and myricetin (M) were complexed with WP, respectively, and then the UV-Vis and fluorescence spectra of conjugates were analyzed. Furthermore, the effect of eight polyphenols on the solubility, water holding capacity (WHC), oil holding capacity (OHC), foaming property as well as denaturation temperature of WP were studied. The results showed that new conjugates were formed by WP and eight polyphenols, and the polyphenols quenched the WP intrinsic fluorescence by static mechanism. The predominant interaction forces between WP and polyphenols were hydrogen bond, and the hydrophobic interaction was the second. The solubility and WHC of WP were decreased by the eight polyphenols, among which quercetin and ferulic acid were significantly reduced, respectively. The incorporation of polyphenols almost did not affect the OHC of WP, except catechin, hesperidin and quercetin. The foamability and foaming stability of WP could be improved by most of the polyphenols, as well as the thermal stability. Overall, curcumin, hesperidin and myricetin have a greater effect on the processing properties and thermal properties of WP compare with catechin. In conclusion, the effects of eight polyphenols on the structure and properties of WP were studied in this paper, which can provide some references for the application of polyphenols in WP products.
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