Food Funct.
 2024
DOI: 10.1039/d4fo00091a
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The antioxidant peptides from walnut protein hydrolysates and their protective activity against alcoholic injury

Peihang Chen,
Pantian Huang,
Yingyan Liang
et al.

Abstract: In this study, walnut protein was hydrolyzed, separated by ultrafiltration, purified by RP-HPLC, identified by LC-MS/MS, and screened by molecular docking to finally obtain three novel antioxidant peptides HGEPGQQQR (1189.584...

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