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Antioxidant Activity and Stability of Calcium Ion-induced Assembled Walnut Protein Hydrolysates
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Yifan WANG1, Dechun CHEN1, Zilin WANG1, Haifen JIANG1, Yongmei MA2, Liang TAO*, 1, 3, 4, Yang TIAN*, 1, 3, 4
Science and Technology of Food Industry | 2026, 47(9) : 430 - 438
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Science and Technology of Food Industry | 2026, 47(9): 430-438
• Nutrition and Healthcare •
Antioxidant Activity and Stability of Calcium Ion-induced Assembled Walnut Protein Hydrolysates
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Yifan WANG1, Dechun CHEN1, Zilin WANG1, Haifen JIANG1, Yongmei MA2, Liang TAO*, 1, 3, 4, Yang TIAN*, 1, 3, 4
Affiliations
  • 1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
  • 2.Yunnan Agricultural University Employment and Innovation Guidance Service Center, Kunming 650201, China
  • 3.Engineering Research Center for Development and Utilization of Chinese Food and Drug Resources, Ministry of Education, Kunming 650201, China
  • 4.Yunnan Engineering Research Center for Chinese Medicine and Food, Kunming 650201, China
Published: 2026-05-01 doi: 10.13386/j.issn1002-0306.2025060041
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This study investigated the antioxidant activity and stability of walnut peptide-metal chelates using walnut peptides (WP, Mw<1 kDa) as raw material. The antioxidant capacity of WP chelates with different metal ions prepared by coordination was systematically evaluated, followed by screening of optimal-activity chelates and comprehensive assessment of their antioxidant capacity and stability. Molecular docking was employed to identify the peptide segment exhibiting the strongest antioxidant capacity within walnut peptides and elucidate its specific binding interactions. Results showed that the walnut peptide-calcium chelates (WP-Ca) exhibited significantly enhanced antioxidant activity（P<0.05）, achieving 74.00%±0.54% DPPH and 85.27%±0.67% ABTS+ radical scavenging rates, surpassing other metal-ion chelates. WP-Ca also maintained high stability across various pH, temperatures, and simulated gastrointestinal digestion. Molecular docking identified NALVAPHY as the optimal peptide for DPPH chelation, with its antioxidant activity mediated by electrostatic interactions and hydrogen bonding with DPPH. This study provides theoretical support for valorizing walnut processing by-products and advances the development of novel metal-chelated peptide antioxidants, with particular implications for functional foods and nutraceuticals.

walnut peptides (WP)  /  walnut peptides-metal ion chelates  /  antioxidant activity  /  stability  /  molecular docking
Yifan WANG, Dechun CHEN, Zilin WANG, Haifen JIANG, Yongmei MA, Liang TAO, Yang TIAN. Antioxidant Activity and Stability of Calcium Ion-induced Assembled Walnut Protein Hydrolysates[J]. Science and Technology of Food Industry, 2026 , 47 (9) : 430 -438 . DOI: 10.13386/j.issn1002-0306.2025060041
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Year 2026 volume 47 Issue 9
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doi: 10.13386/j.issn1002-0306.2025060041
  • Receive Date：2025-06-05
  • Online Date：2026-05-13
  • Published：2026-05-01
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  • Received：2025-06-05
Affiliations
    1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
    2.Yunnan Agricultural University Employment and Innovation Guidance Service Center, Kunming 650201, China
    3.Engineering Research Center for Development and Utilization of Chinese Food and Drug Resources, Ministry of Education, Kunming 650201, China
    4.Yunnan Engineering Research Center for Chinese Medicine and Food, Kunming 650201, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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