Purification and in vitro antioxidative activity of walnut protein hydrolysate

Walnut protein hydrolysate were separated by ultrafiltration. Four kinds of in vitro antioxidant model commonly used were applied to evaluate the in vitro antioxidant activity of walnut protein peptides separated and purified wasd with the reduced form of glutathione (GSH) as control. The results showed that walnut peptide showed stronger antioxidant activity, and have a correlation with their molecular weight. The reducing power and the ability of eliminating the DPPH , hydroxyl radical (OH) and superoxide anion radicals (O2-) of peptide segment whose molecular weight MW1 ku were the strongest, while that of the the peptide segment whose molecular weigh MW10 ku was the weakest.