Assessment antioxidant properties of Torreya grandis protein enzymatic hydrolysates: Utilization of industrial by-products

Torreya grandis meal is a by-product of the extrusion process of Torreya grandis during industrial oil production, but it is applied for nonvaluable applications or not used at all. In the present work, Torreya grandis meal was used to produce Torreya grandis protein (TEP). Then TEP was hydrolyzed with alcalase, neutrase, pepsin, trypsin, and papain, and we evaluated the antioxidant properties of their hydrolysates. TEP hydrolysates with papain and alcalase have enriched some peptides (<10 kDa) and showed stronger ABTS, DPPH, hydroxyl, and superoxide radical-scavenging activities, as well as in vitro metal-chelating ability, compared with other enzyme-hydrolyzed samples. Moreover, TEP hydrolysates from alcalase and papain improved the oxidation stability of the O/W emulsion. Overall, our results demonstrated hydrolysate generation from TEP by enzymatic hydrolysis with papain and alcalase exhibited higher antioxidative activity. These hydrolysates can be used as functional foods or bioactive food ingredients in the future, thereby increasing the value of Torreya grandis by-products.

Automated summary

The study demonstrated that hydrolysates generated from Torreya grandis protein by enzymatic hydrolysis with papain and alcalase exhibited higher antioxidative activity. These hydrolysates can be used as functional foods or bioactive food ingredients in the future, thereby increasing the value of Torreya grandis by-products.