Study on the effect and mechanism of ultrasonic-assisted enzymolysis on antioxidant peptide activity in walnuts.

ABSTRACT: Walnut meal is a large quantity and high-quality resource with great exploitation value. Ultrasonic-assisted enzymolysis (UAE) was utilized in the preparation of peptides from walnut meal protein. Results indicated that by optimizing the UAE process with neutral protease, an ultrasound power of 180 W, a 4.3 h duration and an enzyme dosage of 10 KU/g, the walnut peptides exhibited the most potent antioxidant activity. In comparison to the control group, the WPI treated with ultrasound and neutral enzymes in combination (UNWPI) demonstrated a significant enhancement in their DPPH, ABTS, and ·OH scavenging capabilities, with increases of 234.23 %, 240.22 %, and 69.52 %, respectively. By analyzing the structure of walnut antioxidant peptides with or without ultrasound, it was observed that the

SUBMITTER: Huo J 

PROVIDER: S-EPMC11625241 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature