This article studied the peptide composition of almond meal enzymatic hydrolysis products at various stages (0, 2, 4 h) of in vitro digestion simulation, and identified peptide molecular weight, peptide segment length, and amino acid analysis using LC-MS/MS technology.Then, the antioxidant activity of almond meal hydrolysate at different stages of in vitro digestion was evaluated.The results showed that the number of peptide segments with a molecular weight less than 1 000 Da was the highest, exceeding 60% in three different digestion time periods.Met is the amino acid with the highest peptide content in almond meal hydrolysate, followed by Pro, both of which are believed to have the ability to scavenge free radicals.Almond peptides exhibit significant advantages in analyzing N-terminal amino acids, such as Val and Leu.When analyzing N-terminal amino acids, Arg, Pro, Leu, and others show significant advantages.The feature of predicting active peptides in peptide sequences is that antioxidant active fragments have the highest frequency of occurrence and share structures such as LV, LP, LE, or VVL.The 0 h sample showed peak DPPH radical and ABTS cationic radical scavenging activity, while hydroxy free radical scavenging increased progressively, reaching maximum levels at 4 h.These results demonstrate the antioxidant potential of almond meal hydrolysates, supporting their development as bioactive peptides.
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