AbstractBACKGROUNDNative walnut protein is an alkali‐soluble protein that seriously limits the application of walnut protein. The pH‐shifting method could improve the solubility of walnut proteins and enable the encapsulation of active ingredients. The present study aimed to prepare water‐soluble nanoparticles of curcumin using walnut protein and evaluate the process of walnut protein self‐assembly, interaction between walnut protein and curcumin, encapsulation properties, and stability of nanoparticles.RESULTSThe solubility of native walnut protein was poor, but the solubility of walnut protein nanoparticles (WPNP) formed by walnut protein after pH‐shifting significantly improved to 91.5 ± 1.2%. This is because, during the process of pH changing from 7 to 12 and back to 7, walnut protein first unfolded under alkaline conditions and then refolded under pH drive, finally forming an internal hydrophobic and external hydrophilic shell‐core structures. The quenching type of walnut protein and curcumin was static quenching, and the quenching constant was 2.0 × 1014 mol−1 L−1 s−1, indicating that the interaction between walnut protein and curcumin was non‐covalent. Adding curcumin resulted in the formation of nanoparticles with small particle size compared with the no‐load. The loading capacity of curcumin‐loaded walnut protein nanoparticles (WPNP‐C) was 222 mg g−1 walnut protein isolate. Under the same mass, the curcumin equivalent concentration in aqueous solution of WPNP‐C was 17 000 times higher than that of the native curcumin.CONCLUSIONThe solubility of the self‐assembled WPNP significantly increased after pH‐shifting treatment. The walnut protein carrier could improve the stability of the encapsulated curcumin. Therefore, walnut proteins could be used as water‐soluble carriers for hydrophobic drugs. © 2023 Society of Chemical Industry.