AbstractBACKGROUNDThe low solubility and poor dispersion of alkaline‐extracted walnut protein isolate (AWPI) limit its application as a protein‐based carrier for the delivery of poorly soluble nutraceuticals, including curcumin. This work investigated the physicochemical characteristics of phosphorylated walnut protein isolate (PWPI) extracted using sodium tripolyphosphate (STP) and evaluated its encapsulation ability.RESULTSThe results of phosphorus determination, X‐ray photoelectron spectroscopy (XPS), and Fourier transform infrared (FTIR) spectroscopy confirmed the phosphorylation of the extracted PWPI. Circular dichroism (CD) analysis indicated that PWPI contained higher α‐helix and lower β‐sheet contents than AWPI. The PWPI prepared at pH 9.0 and 11.0 showed significantly improved solubility, similar surface hydrophobicity, and increased surface charges compared to the AWPI. Fluorescence quenching experiments indicated that the binding affinity of curcumin to PWPI was significantly higher than that of AWPI. When bound to PWPI, the solubility of curcumin in aqueous solution was greatly enhanced, with an 8700‐fold increase at a nanocomplex concentration of 10 mg mL−1. The complexation of curcumin with PWPI significantly improved the storage stability of curcumin. Additionally, the PWPI–curcumin nanocomplexes showed significantly increased antioxidant capacity.CONCLUSIONPhosphorylated walnut protein isolate showed greatly improved solubility and strong encapsulation ability, making it a promising nanocarrier for curcumin. © 2022 Society of Chemical Industry.