Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (22): 4763-4773.doi: 10.3864/j.issn.0578-1752.2013.22.014

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

A Review of the Antioxidant Peptides Derived from Animal Protein

 HUANG  Ming, WANG  Lu-Sha   

  1. College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095
  • Received:2013-02-22 Online:2013-11-15 Published:2013-07-24

Abstract: Oxidation both influences the quality of food and human being’s health, so antioxidation has been the focus of life sciences for years. Nowadays, the antioxidant peptides derived from animal protein hydrolysates have drawn more and more attention. Because these peptides are being considered as potential sources to effectually control various oxidative processes(radical scavenging, inhibition of lipid peroxidation and metal ion chelation) in food as well as in the living body, and these peptides also can promote consumer health when they are used as functional ingredients. This review summarized the literature on the antioxidant peptides derived from animal protein hydrolysates. Furthermore, the factors which influence the antioxidative capacity of the antioxidant peptides, methods used for assessing antioxidant capacity and examples of prospective applications and challenges were also discussed.

Key words: animal proteins , antioxidant peptides , influencing factors , antioxidant activity assays

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