In this study, firstly, based on the walnut meal, different kinds of proteases and different molecular weight ultrafiltration membranes (30, 5, 3, 1 kDa) were combined to screen the enzymatic solution fractions, and the fractions with the higher scavenging rate of DPPH free radicals and the reducing power were obtained.Subsequently, they were added to walnut oil, by measuring four oxidation indicators including peroxide value (POV), acid value (AV), P-anisidine value (P-AV), and conjugated diene value (CDV), as well as using gas chromatography-ion migration spectrometry (GC-IMS) to determine flavor components, the study explores the impact of antioxidant peptides on the oxidative stability of walnut oil at different storage stages under accelerated storage conditions at 60 ℃.Finally, a mathematical model was established by the peroxide value and the shelf-life prediction was completed.Results showed that the best antioxidant activity was obtained from the peptide <3 kDa after neutral protease digestion, and the POV, AV, P-AV, and CDV of the sample group were effectively reduced by the addition of 0.2 g/kg of peptide powder compared with that of the control group, and the contents of volatile components with irritating odors (e.g., allyl isothiocyanate, 2-methyl-2-pentenal, hexanenitrile, dimethyl trisulfide, etc.) were significantly lower than that of the control group on the 12th day of storage.In addition, the model prediction also showed that the shelf-life of the sample group at 25 ℃ was 48.3% higher than that of the control group.It could be seen that the addition of antioxidant peptides could delay the oxidation of fats and oils, play a certain positive effect on the flavor of fats and oils, and improve the quality of fats and oils.
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