Cottonseed Peptide Functional Properties and Flavor Under Different Drying Methods

Experimental data on the preparation and analysis of cottonseed peptides, comparing spray drying and freeze drying methods. The dataset includes results from single-factor and response surface experiments, functional property measurements, antioxidant activity assays, and non-targeted metabolomics. It was authored by Chen Chen and last updated on 2026-04-19.

Use Cases

• Modeling the relationship between hydrolysis conditions and degree of hydrolysis based on temperature, pH, and enzyme concentration parameters.
• Comparing functional properties like moisture absorption and oil absorption between different drying methods.
• Analyzing flavor profiles and differential metabolites to understand the impact of drying on peptide characteristics.
• Evaluating antioxidant activity of bioactive peptides at different concentrations.

Strengths

• Specific optimal hydrolysis conditions are provided (54.96 °C, pH 9.96, 7506.44 U/g enzyme).
• Includes a quantified hydrolysis degree result of 35.53%.
• Compares two distinct industrial drying methods (spray drying and freeze drying) across multiple dimensions.
• Non-targeted metabolomics identified 78 differential metabolites.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• The dataset size is 1.1 MB, indicating a relatively small scale.

Provenance

Source

figshare

Collection Method

Laboratory experiments involving enzymatic hydrolysis, drying, and subsequent chemical and flavor analysis.

Freshness

Last updated 2026-04-19 08:17:28; freshness should be verified.