Structure-activity Relationship and Strengthening Methods of Food-derived Antioxidant Peptides

被引：0
|
作者：
Jizhen K. [1 ]
Chengzhi X. [2 ]
Xibo W. [3 ]
Haibo W. [1 ]
机构：
[1] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan
[2] School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan
[3] Hubei Rui Bang Biotechnology Co., Ltd., Hubei, Jingzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 05期
关键词：
antioxidant activity; food-derived peptides; strengthening method; structure-activity relationship;
D O I：
10.16429/j.1009-7848.2024.05.039
中图分类号：
学科分类号：
摘要：
Food-derived peptides have attracted considerable attention from researchers due to their high nutritional value and diverse bioactivities. However, limitations in the natural sources and extraction processes of food-derived peptides have led to their antioxidant capabilities gradually falling short of meeting the demands for anti-aging and the prevention of chronic diseases in practical applications. This paper reviewed the sources of food-derived antioxidant peptides, analyzed the structure-activity relationships between peptide antioxidant properties and factors such as hydrolysis, amino acid composition and sequence, molecular weight, and secondary structure. Additionally, the current research status and existing issues of methods to enhance the antioxidant properties of peptides were discussed. These efforts will provide crucial support for the application and expansion of food-derived antioxidant peptides. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：465 / 478
页数：13
相关论文
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