Home Journals Articles Updates About
CN
image
收藏切换
Optimizing the Preparation Process and Antioxidant Activity of α-Glucosidase Inhibitory Peptide from Cinnamomum camphora Seed Kernel
收藏切换
Weiyun WANG1, 2, Ningyao HAN1, 2, Yifang GAO1, 3, Ping YU1, 3, Zheling ZENG1, 2, 4, Xianghui YAN1, 2, 4, *
Science and Technology of Food Industry | 2026, 47(5) : 249 - 258
Less
收藏切换
Science and Technology of Food Industry | 2026, 47(5): 249-258
• Processing Technology •
Optimizing the Preparation Process and Antioxidant Activity of α-Glucosidase Inhibitory Peptide from Cinnamomum camphora Seed Kernel
Full
Weiyun WANG1, 2, Ningyao HAN1, 2, Yifang GAO1, 3, Ping YU1, 3, Zheling ZENG1, 2, 4, Xianghui YAN1, 2, 4, *
Affiliations
  • 1State of Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
  • 2College of Food Science and Technology, Nanchang University, Nanchang 330031, China
  • 3School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
  • 4Jiangxi Provincial Key Laboratory of Agrofood Safety and Quality, Nanchang 330047, China
Published: 2026-03-01 doi: 10.13386/j.issn1002-0306.2025030027
Outline
收藏切换

To achieve high-value development and use of the abundant Cinnamomum camphora seed resources in China and screen the α-glucosidase inhibitor peptides derived from Cinnamomum camphora seed kernel (CCSK), the aim of this study was to produce α-glucosidase inhibitory peptides from CCSK by optimizing CCSK protein enzymatic hydrolysis conditions through single-factor experiments and orthogonal tests. Degree of hydrolysis (DH) and α-glucosidase inhibitory activity were used as evaluation indexes. Subsequently, the amino acid composition and in vitro antioxidant activity of the obtained α-glucosidase inhibitory peptides were analyzed. The results revealed that the following were the optimal conditions of CCSK protein enzymatic hydrolysis: papain as the hydrolase; substrate concentration of 2% (w/v), hydrolysis temperature of 55 ℃, pH of 6.0, hydrolysis duration of 2.0 h, and an enzyme addition of 16000 U/g. At these conditions, the DH of the obtained CCSK α-glucosidase inhibitory peptides was 26.81%, while their median inhibition rates (IC50 values) on α-glucosidase, DPPH free radicals, and ABTS+ free radicals were 11.52, 5.42, and 0.64 mg/mL, respectively. This study provides a theoretical basis for production of α-glucosidase inhibitory peptides from CCSK.

Cinnamomum camphora seed kernel  /  enzymatic hydrolysis  /  bioactive peptide  /  degree of hydrolysis  /  α-glucosidase inhibition rate  /  antioxidant activity  /  amino acid composition
王炜芸, 韩泞遥, 高艺芳, 余平, 曾哲灵, 鄢祥辉. 樟树籽仁源α-葡萄糖苷酶抑制肽的制备工艺优化及其抗氧化活性. 食品工业科技, 2026 , 47 (5) : 249 -258 . DOI: 10.13386/j.issn1002-0306.2025030027
Weiyun WANG, Ningyao HAN, Yifang GAO, Ping YU, Zheling ZENG, Xianghui YAN. Optimizing the Preparation Process and Antioxidant Activity of α-Glucosidase Inhibitory Peptide from Cinnamomum camphora Seed Kernel[J]. Science and Technology of Food Industry, 2026 , 47 (5) : 249 -258 . DOI: 10.13386/j.issn1002-0306.2025030027
Appendix
Less
Year 2026 volume 47 Issue 5
120
47
Cite this Article
BibTeX
Article Info
doi: 10.13386/j.issn1002-0306.2025030027
  • Receive Date：2025-03-05
  • Online Date：2026-10-24
  • Published：2026-03-01
Article Data
Affiliations
History
  • Received：2025-03-05
Affiliations
    1State of Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
    2College of Food Science and Technology, Nanchang University, Nanchang 330031, China
    3School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
    4Jiangxi Provincial Key Laboratory of Agrofood Safety and Quality, Nanchang 330047, China
References
Share
https://castjournals.cast.org.cn/joweb/spgykj/EN/10.13386/j.issn1002-0306.2025030027
Share to
QR

Scan QR to access full text

Cite this article
BibTeX
Citations
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
关闭全屏
  • BibTeX
  • EndNote
  • RefWorks
  • TxT
Links
Articles
Latest Articles
Most Read
Collections
Updates
Events
News
Multimedia
About
About Us
Contact
No. 86 Xueyuan South Road, Haidian District, Beijing
100081
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn

Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House