Abstract
Walnut peptide (WP) has several physiological functions. However, they readily absorb moisture during processing and storage because of their loose and porous surface structure, which severely affects their quality, shortening their shelf life. In this study, we used gelatin to embed WP (WP-GE) and zinc to chelate them (WP-Zn), and examined the effects of gelatin and Zn2+ on the characterization, moisture absorption, proton kinetics, antioxidant activity, and bio-accessibility of the WP under low- and high-humidity conditions. Results revealed that the moisture absorption capacity of the WP (48.73 g/hg) was significantly decreased in WP-GE and WP-Zn (34.15 and 38.80 g/hg, respectively) because of water isolation and surface molecular aggregation. Additionally, compared to the WP, WP-GE and WP-Zn exhibit stronger antioxidant activity in vitro at high humidity and better bio-accessibility in simulated gastric and intestinal juices. Therefore, gelatin and Zn treatment can potentially reduce the moisture absorption capacity of bioactive peptides and thus extend their shelf life.
Published Version
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