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| Preparation and in vitro antioxidant activity of polypeptides from three main walnut cultivars in Yunnan |
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| DOI： |
| KeyWord:Yunnan walnut main cultivar walnut cake and meal walnut polypeptides antioxidant activity |
| FundProject:科技人才与平台计划专家工作站项目(202305AF150025)；云南省重大科技专项计划项目(202202AE090007) |
| Author Name | Affiliation | | XIE Jinxiang1, GENG Shuxiang2, NING Delu2, ZHUANG Yongliang1, WANG Xi2 | 1.College of Food Science and Engineering, Kunming University of Science and Technology,
Kunming 650500, China
2.Woody Oil, Engineering Technology Research Center of Yunnan Province,
Yunnan Academy of Forestry and Grassland, Kunming 650500, China |
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| Abstract: |
| In order to improve the added value of walnut cake and meal in Yunnan, three main Juglans sigillata D. cultivars (Yangpao walnut, Santai walnut and Xixiang walnut ) in Yunnan were selected, and alkaline protease, papain and bromelain were used to hydrolyze the defatted walnut meal powder of the three cultivars to prepare walnut polypeptides.Simulated gastrointestinal digestion of the walnut polypeptides was carried out, and the antioxidant activity of the walnut polypeptides and their in vitro digestion products were studied. The basic components, molecular weight distribution and amino acid composition of the walnut polypeptides were analyzed.The results showed that the antioxidant activity of walnut polypeptides prepared by alkaline protease hydrolysis was significantly higher than that prepared by papain and bromelain, while there was no significant difference in the antioxidant activity of three cultivars of walnut polypeptides prepared by alkaline protease hydrolysis. The DPPH free radical scavenging rates of Yangpao walnut, Santai walnut and Xixiang walnut polypeptides prepared by alkaline protease hydrolysis were 71.34%, 71.26% and 71.82%, respectively and the ABTS+ radical scavenging rates were 82.41%, 81.23% and 82.86%, respectively.After simulated gastrointestinal digestion, the DPPH free radical scavenging rates and ABTS+ free radical scavenging rates of three cultivars of walnut polypeptides prepared by alkaline protease hydrolysis increased, and the content of small molecular polypeptides components with molecular weight less than 1 000 Da increased.The protein contents of Yangpao walnut, Santai walnut and Xixiang walnut polypeptides prepared by alkaline protease hydrolysis were higher than 50%, the essential amino acid contents were 122.58, 122.84 mg/g and 139.19 mg/g, respectively, the content of hydrophobic amino acids related to antioxidant activity were higher. In summary, the three cultivars of Juglans sigillata D. Yangpao, Santai and Xixiang in Yunnan are suitable for the research and development of antioxidant-related functional foods by alkaline protease hydrolysis of walnut protein. |
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