LWT - Food Science and Technology最新文献

{"title":"Structure-activity relationship analysis of the ACE inhibitory activity of three walnut protein hydrolysates and elucidation of the ACE inhibitory mechanism of its derived peptides","authors":"Li Zhang ,&nbsp;Qiao Huang ,&nbsp;Wan-Ying Gong ,&nbsp;Wen-Jing Wang ,&nbsp;Chun-Ting Yang ,&nbsp;Wei-Tao Zhang ,&nbsp;Jun Sheng ,&nbsp;Jing Xie ,&nbsp;Yang Tian","doi":"10.1016/j.lwt.2025.118131","DOIUrl":"10.1016/j.lwt.2025.118131","url":null,"abstract":"<div><div>Walnut protein, a high-quality plant protein, shows potential as a source of ACE inhibitory peptides. Digestive enzymes can effectively hydrolyze walnut protein to release peptide fragments with ACE inhibitory activity. However, existing research has focused on the overall digestive process, with limited exploration into how digestive enzymes hydrolyze walnut protein and the biological characteristics of the hydrolysates, particularly their ACE inhibitory activity. In this study, walnut protein was hydrolyzed using pepsin, trypsin, and chymotrypsin. Our results showed that chymotrypsin efficiently hydrolyzed walnut protein, with the chymotrypsin hydrolysate exhibiting the highest ACE inhibitory activity, demonstrated by an IC₅₀ value of 1.725 mg/mL. Further analysis revealed that the chymotrypsin hydrolysate was rich in hydrophobic and aromatic amino acids, which correlated positively with ACE inhibition. The highly active peptide YHP was identified through molecular docking and exhibited competitive inhibition properties, with an IC₅₀ value of 0.248 mg/mL. Molecular dynamics simulations, isothermal titration calorimetry, and atomic force microscopy analyses confirmed the stability and affinity of YHP for binding to ACE. Additionally, YHP demonstrated high stability during simulated gastrointestinal digestion. This study provides a significant foundation for the advanced processing of walnut protein and the development of novel ACE inhibitors.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118131"},"PeriodicalIF":6.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Monitoring and prediction of chocolate blooming using Vis-NIR and FT-IR hyperspectral imaging and machine learning techniques: A study on tempering and storage effects","authors":"Hilmi Eriklioglu ,&nbsp;Rosario del P. Castillo ,&nbsp;Mecit Halil Oztop","doi":"10.1016/j.lwt.2025.118135","DOIUrl":"10.1016/j.lwt.2025.118135","url":null,"abstract":"<div><div>Chocolate blooming is one of the main issues in the chocolate industry. Fat blooming is the most common type of chocolate blooming. When blooming occurs, customer satisfaction significantly decreases because of the unpleasant look and undesired texture. The reason for blooming is generally lack of tempering or poor storage conditions. Since blooming occurs with time, it is not easy to detect, especially in the early stages. Therefore, it is necessary to develop tools to monitor chocolate blooming in initial stages and predict the blooming stage. Hyperspectral imaging is a non-destructive imaging technique that can reveal differences related to physical and chemical structure. In this research, commercial chocolate samples were collected and melted to produce untempered chocolate. All samples were remolded into coin size tablets and hyperspectral images were taken in 30 days’ time. Results showed that by using line scan, VIS-NIR hyperspectral camera (400–1000 nm), spectral signature differences were observable between tempered, untempered chocolate and different storage times. Prediction accuracy was assessed by the use of chemometric approaches such as k-Nearest Neighbor (KNN), Support Vector Machines (SVM) and Artificial Neural Networks (ANN). All three methods showed high performance, but Neural Networks predicted 99 % of the samples correctly with Savitzky-Golay (SG) second derivative preprocessing. In addition, Fourier-transform infrared (FT-IR) imaging confirmed compositional changes between bloomed and non-bloomed regions. Multivariate Curve Resolution–Alternating Least Squares (MCR-ALS) analysis of acquired images revealed distinct spectral contributions from bloomed and non-bloomed regions, highlighting compositional changes related to fat migration. The integration of hyperspectral imaging and chemometrics allowed early detection and monitoring of blooming stages, offering a potential solution for real-time chocolate quality control.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118135"},"PeriodicalIF":6.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144571067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lipidomics analysis of lipid composition and differences across different tissues in golden pomfret (Trachinotus ovatus): Exploring the potential of utilizing aquatic by-products in processing","authors":"Jixiang Zhang ,&nbsp;Xiaoguo Ying ,&nbsp;Jinming Ye ,&nbsp;Shanggui Deng ,&nbsp;Soottawat Benjakul ,&nbsp;Lukai Ma","doi":"10.1016/j.lwt.2025.118130","DOIUrl":"10.1016/j.lwt.2025.118130","url":null,"abstract":"<div><div>Golden pomfret is a rich source of lipids; however, its by-products remain underutilized. This study investigated crude fat volatiles and lipid differences in the head, abdomen, and viscera using lipidomics. The results showed that lipid oxidation was highest in the viscera, with hydroxyl and alkoxyl radicals increasing by 18.17 % and 9.87 %, respectively. Gas chromatography–mass spectrometry (GC–MS) and odor activity value (OAV) analysis revealed that nonanal, dodecane, 3-phenyl-2-propenal, cinnamyl acetate, butylated hydroxytoluene, 2,2,4-trimethyl-1,3-pentanediol diisobutyrate, dibutyl phthalate, dibutylamine, benzeneacetaldehyde, and nine volatile compounds showed OAVs &gt;1. Lipidomics analysis and enrichment analysis revealed that glycerophospholipid metabolism is the primary pathway for crude fat in golden pomfret. This study systematically revealed the composition, oxidative properties, and flavor contribution of lipids from different parts of golden pomfret, providing a basis for the high-value use of pomfret by-products and supporting sustainable development in aquatic product processing.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118130"},"PeriodicalIF":6.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144571069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characteristics of gelatin/sarcoplasmic protein films supplemented with red water lily petal extract","authors":"Areeya Phoolklang,&nbsp;Bung-Orn Hemung,&nbsp;Natcharee Jirukkakul","doi":"10.1016/j.lwt.2025.118136","DOIUrl":"10.1016/j.lwt.2025.118136","url":null,"abstract":"<div><div>Red water lily petal (RWLP) is a source of active compounds and its extract exhibited DPPH radical scavenging ability for 87.58 ± 0.21 %. The inhibition against <em>E. coli</em> was more pronounced than <em>S. aureus</em>, suggesting more effective to inhibit gram negative bacteria rather than gram positive bacteria. The RWLP extract (RWLPE) was then added into edible film made from a 1:1 ratio of gelatin and sarcoplasmic protein prior analyzing for their physicochemical properties, antioxidant and antimicrobial activities. RWLPE did not affect mechanical properties, water vapor permeability, and film thickness regardless of the concentration added<strong>.</strong> However, film solubility was increased upon adding RWLPE but this increasing was not depended on the concentration. The changes in color were found as increase in redness and yellowness upon adding the RWLPE. Infrared spectroscopy revealed that structural alteration of protein in edible film was pronounced by the action of RWLPE<strong>.</strong> Antioxidant activity of edible film was increased by adding RWLPE, concomitant with an increasing inhibition activity against <em>E. coli</em>. Based on the results, incorporating RWLPE into edible films shows promise for increasing their antioxidant and antimicrobial activity, thereby contributing to extending the shelf life of food products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118136"},"PeriodicalIF":6.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles","authors":"Jingru Zhao,&nbsp;Biying Mao,&nbsp;Zhenyun She,&nbsp;Qinyu Zhao,&nbsp;Yi Luo,&nbsp;ZiJie Zhao,&nbsp;Tian Lan,&nbsp;Chunxia Xiao,&nbsp;Tingting Ma","doi":"10.1016/j.lwt.2025.118134","DOIUrl":"10.1016/j.lwt.2025.118134","url":null,"abstract":"<div><div>Kiwi starch (KS) is the starch-based ingredient with good potential for developing low glycemic index (GI) staple food. This study evaluated the quality changes in composite flour, dough, and noodles induced by 10–30 % KS substitution levels. The results revealed that KS substitution could promote water absorption and pasting of composite flour system, while enhancing the viscoelasticity and microstructural denseness of the dough. Additionally, adding KS increased hardness (181.51–193.48 g), gumminess (128.60–138.19 g) and chewiness (117.64–131.16 g) of the noodles, and decreased springiness (0.94), resilience (0.27–0.30), breaking force (46.85–69.64 g) and tensile displacement (7.41–10.69 mm). Overall, in the experimental dose range, adding KS did not adversely affect the aroma, taste, and overall acceptability of noodles, but had a negative effect on the texture. Notably, KS substitution enriched the variety of noodles while decreasing the starch hydrolysis rate and expected glycemic index (eGI). After 30 % KS addition, the noodles were transformed from high GI (86.95) to medium GI food (69.46), with no significant difference in eGI against the noodles made from 30 % buckwheat starch (BS) (67.69), a low GI starch ingredient that has been successfully commercialised. In summary, our findings present a possibility for developing new low GI noodles.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118134"},"PeriodicalIF":6.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fast water absorption and antibacterial konjac glucomannan/xanthan gum/carboxymethyl cellulose film incorporated with rosmarinic acid for extending shelf life of chilled pork","authors":"Pengfei Xiang,&nbsp;Shi Wang,&nbsp;Fengxian Wang,&nbsp;Chao Li,&nbsp;Fatang Jiang,&nbsp;Man Xiao","doi":"10.1016/j.lwt.2025.118102","DOIUrl":"10.1016/j.lwt.2025.118102","url":null,"abstract":"<div><div>Blended films composed of konjac glucomannan (KGM), xanthan gum (XG), and carboxymethyl cellulose (CMC) (denoted as KXC), enriched with varying concentrations of rosmarinic acid (RA) (denoted as KXC-RA), were prepared by casting and characterized for their physicochemical properties. The KXC films demonstrated good mechanical properties in both dry (tensile strength (TS): 60.1–78.0 MPa; elongation at break (EAB): 26.5–33.4 %) and wet states (TS: 0.20–1.02 MPa; EAB: 76.0–168.4 %), due to strong intermolecular interactions forming a physical crosslinked network. The films also exhibited rapid water absorption (9.2–12.6 g g⁻¹ min⁻¹ in the first minute) and high swelling capacity (equilibrium swelling ratio of 38.6–45.2 g g⁻¹), owing to the excellent water retention properties of CMC. The incorporation of RA significantly enhanced the films' antibacterial and antioxidant activities, with maximum inhibition rates against <em>S. aureus</em> and <em>E. coli</em> reaching 98.3 ± 0.41 % and 96.2 ± 0.29 %, respectively. When used as absorbent pads for chilled pork, the KXC-RA films significantly reduced pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBA), and total viable count (TVC) compared to blank and commercial pads. After 24 h of storage, minimal quality deterioration was observed, and the KXC-RA films extended pork shelf life to 7 days at 4 °C, exceeding the 5-day shelf life provided by commercial pads (based on TVC &lt;6 log₁₀ CFU/g). These findings highlight the promising potential of KXC-RA films for both short- and long-term preservation of chilled pork.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"229 ","pages":"Article 118102"},"PeriodicalIF":6.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144632053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inhibitory effects of trans-cinnamaldehyde on Harman and Norharman formation in spiced pork shoulders: Mechanisms and chemical models","authors":"Yuxia Zhang,&nbsp;Guangming Yao,&nbsp;Yongliang Ma,&nbsp;Yajun Zhou","doi":"10.1016/j.lwt.2025.118118","DOIUrl":"10.1016/j.lwt.2025.118118","url":null,"abstract":"<div><div>This study investigates the inhibitory effects of <em>trans</em>-cinnamaldehyde (TCA) on Harman and Norharman formation in spiced pork shoulders and chemical models, elucidating the underlying mechanisms. Our results demonstrate that TCA significantly reduces the levels of these compounds, with optimal inhibition observed at 0.1 mg/mL TCA in spiced pork shoulders (80.2 % reduction in Harman, 94.7 % reduction in Norharman) and 0.1 mmol TCA in chemical models (89.1–90.2 % reduction in Harman, 88.7–99.2 % reduction in Norharman). For the first time, two potential reaction mechanisms by which TCA inhibits the formation of HAAs are proposed: TCA can react with tryptophan to form adducts or directly scavenge HAAs. Notably, quantum chemical theoretical calculations indicate that the reaction energy barriers (108.3 kJ/mol and 156.0 kJ/mol) for the TCA-tryptophan reaction to form an aldimine were significantly lower than those (123.2 kJ/mol and 187.2 kJ/mol) for the glucose-tryptophan reaction to form a Schiff bases. Therefore, Compared to the glucose-tryptophan reaction, the TCA-tryptophan reaction is more likely to occur. Mass spectrometry analysis further confirms the presence of TCA-tryptophan adduct compounds, supporting the proposed mechanisms. These findings may provide more theoretical foundation researches for the development and research of HAAs inhibitors in the future.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118118"},"PeriodicalIF":6.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144562997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of semi-defatted walnut and pumpkin flour fortification on the physicochemical, microbiological, and sensory properties of yogurt","authors":"Biljana Trajkovska ,&nbsp;Vesna Djurovic ,&nbsp;Mirjana Radovanović ,&nbsp;Gjore Nakov","doi":"10.1016/j.lwt.2025.118114","DOIUrl":"10.1016/j.lwt.2025.118114","url":null,"abstract":"<div><div>Yogurt is a nutritionally rich dairy product that plays a key role in human health. With growing consumer demand for functional foods, the fortification of yogurt with nutrient-dense ingredients has gained interest. In this study, pasteurized cow's milk was inoculated with <em>Lactobacillus delbrueckii</em> subsp. <em>bulgaricus</em>, <em>Streptococcus thermophilus</em> and <em>Lactobacillus rhamnosus</em>, and fortified with walnut and pumpkin semi-defatted flours to evaluate the effects on physicochemical, microbiological, and sensory properties over 7 days of storage. Walnut and pumpkin flours, oil-extraction by-products, are rich in nutrients and support circular economy principles. Fortification significantly influenced pH, titratable acidity, dry matter, fat, protein content, water-holding capacity, and total phenolic concentration. The addition of walnut flour resulted in a more pronounced decrease in pH and increased acidity due to enhanced lactic acid bacterial activity, whereas pumpkin flour-fortified yogurts exhibited higher protein content. Fortification increased dry matter and fat content. Total phenolic concentration significantly increased in fortified samples, with walnut flour showing a greater enhancement than pumpkin flour. Sensory evaluation confirmed that fortification improved yogurt acceptability without negatively impacting texture or flavour. These findings highlight the potential of walnut and pumpkin semi-defatted flour as functional ingredients in yogurt production, promoting sustainability and adding value to agro-industrial by-products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118114"},"PeriodicalIF":6.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144571070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Water-extractable arabinoxylan improves the properties of gluten during freeze-thaw cycles in steamed bread","authors":"Tianheng Zhang ,&nbsp;Xi Qiu ,&nbsp;Yuanfan Yao,&nbsp;Mingcong Fan,&nbsp;Haifeng Qian,&nbsp;Li Wang,&nbsp;Yan Li","doi":"10.1016/j.lwt.2025.118123","DOIUrl":"10.1016/j.lwt.2025.118123","url":null,"abstract":"<div><div>Water-extractable arabinoxylan (WEAX) significantly maintained the quality and gluten structure of Chinese steamed bread during multiple freeze-thaw cycles. To gain a deeper insight into the potential mechanisms by which WEAX enhances the freeze-thaw resistance of gluten, the effects of WEAX on gluten under freeze-thaw cycles were investigated from the perspective of macroscopic, microscopic and intermolecular force changes. The results suggest that incorporating WEAX led to an increase in disulfide bonds within gluten proteins, enhanced the intermolecular interaction of gluten, lessened the detrimental effects of ice crystals on the gluten network and promoted the water-solid interaction, which effectively protected the structure of gluten protein under freeze-thaw treatment. Meanwhile, low-molecular-weight WEAX was found to protect gluten proteins better than high-molecular-weight WEAX. Following freeze-thaw treatment, the free sulfhydryl (SH) content in the control group increased by 53.68 % and the particle size decreased by 44.93 %, while the free SH content of GLW1 (gluten added 1 % L-WEAX) and GLW1.5 (gluten added 1.5 % L-WEAX) increased by 36.60 % and 47.17 %, and the particle size only decreased by 29.18 % and 35.98 %. These findings indicate that L-WEAX (1 %) effectively stabilizes the gluten structure during freeze-thaw cycles by promoting disulfide bond formation, mitigating ice crystal-induced damage, and optimizing protein aggregation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118123"},"PeriodicalIF":6.0,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144563522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification, molecular docking and quantum chemical calculation study of novel antioxidant peptides from protein hydrolysate of defatted walnut (Juglans regia L.)","authors":"Tingmei Qi ,&nbsp;Jingna Peng ,&nbsp;Guozhi Li ,&nbsp;Xinyong Zhang ,&nbsp;Zhengting Li ,&nbsp;Qi Lin ,&nbsp;Yuanyuan Bao","doi":"10.1016/j.lwt.2025.118129","DOIUrl":"10.1016/j.lwt.2025.118129","url":null,"abstract":"<div><div>Nano-liquid chromatography–mass spectrometry was performed to identify the structures of the antioxidant peptides from walnut (<em>Juglans regia</em> L.) protein hydrolysates, following which 15 hydrophobic and structurally stable antioxidant peptides were screened using computer-aided tools. The conformational relations of the antioxidant peptides were analyzed via molecular docking and quantum chemical calculations, and the activities of the peptides were verified using <em>in vitro</em> free radical scavenging experiments. Fifteen peptides were screened using computer simulation activity scores, among which GVLIPDQGIALRGLF, LSGPNSIIGR, ISVNDPFVMKA, QIPLSGPNSIIGRA and SQIPLGGPNAVIGRA showed the best antioxidant activities. Five antioxidant peptides were tightly bonded to the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) molecules by hydrogen bonding and hydrophobic interactions and possessed a strong free radical scavenging activity. The frontier molecular orbitals (HOMO) predicted active sites: Five antioxidant peptides interacted with bonds with the Asp, Arg, Leu, Ser, Ala, Gln, further, GVLIPDQGIALRGLF exhibiting the smallest the ΔE_L–H (−3.432), correspondingly, with GVLIPDQGIALRGLF exhibiting the strongest antioxidant activity. The prediction results of the Fukui function active site for the five antioxidant peptides were consistent with the structure predicted by the energy levels of the front molecular orbitals.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118129"},"PeriodicalIF":6.0,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144587552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}