Enhanced Enzymatic Production of Antioxidant Peptides from Carya cathayensis Cake Using an Enzymatic Membrane-Coupled Reactor

This study establishes an enzymatic membrane-coupled production process for antioxidant peptides from Carya cathayensis cake by comparing the effects of not feeding, water feeding, substrate feeding, and gradient dilution feeding supplementary material modes, to assess their impact on production efficiency. The optimal operational conditions were determined as follows: pH 10.5, temperature 50 C-degrees, and enzyme-to-substrate ratio of 10% (w/w). The continuous production using the gradient dilution supplementary material mode resulted in Chinese pecan antioxidant peptides with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate of 0.044 mg/mL, 2, 2-azinobis-(3-ethylbenzthiazoline-6-sulfonate) (ABTS) radical scavenging rate of 0.518 mg/mL, and ferrous ion chelating ability (IC50) of 0.252 mg/mL. Compared with traditional enzymatic hydrolysis processes, the gradient dilution supplementary material enzymatic membrane-coupled production process increased peptide yield, peptide production, and unit enzyme-peptide production by 14.36%, 11.35%, and 235.63%, respectively. This continuous production method facilitates scalability, enabling the production of high-yield and high-activity Carya cathayensis cake peptides, making better use of byproducts after oil extraction, and laying a solid foundation for the comprehensive development and deep processing of Chinese pecan, thus enhancing its economic value.