Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review

被引：412

作者：

Sila, Assaad ^{[1
,2
]}

Bougatef, Ali ^{[1
,3
]}

机构：

[1] Univ Sfax, Unite Enzymes & Bioconvers, Ecole Natl Ingenieurs Sfax, Route Soukra, Sfax 3038, Tunisia

[2] PolytechLille, Equipe ProBioGEM, Inst Charles Viollette, F-59655 Villeneuve Dascq, France

[3] Univ Sfax, Inst Super Biotechnol Sfax, Route Sokra Km 4,BP 1175, Sfax 3038, Tunisia

来源：

JOURNAL OF FUNCTIONAL FOODS | 2016年 / 21卷

关键词：

Antioxidant peptides; Degree of hydrolysis; Identification; Fish by-products; Marine organisms; Proteases; ACE INHIBITORY PEPTIDES; HISTIDINE-CONTAINING PEPTIDES; RADICAL-SCAVENGING ACTIVITIES; RHODOMYRTUS-TOMENTOSA AIT; FISH-PROTEIN HYDROLYSATE; MUSCLE PROTEIN; SULFATED POLYSACCHARIDES; FUNCTIONAL-PROPERTIES; ENZYMATIC-HYDROLYSIS; GELATIN HYDROLYSATE;

D O I：

10.1016/j.jff.2015.11.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In recent years, several attempts have been made for the utilisation of the protein rich fish processing by-product discards and underutilised fish proteins for the production of commercially valuable food ingredients. There has been an increasing interest in the utilisation of marine products, and novel bioprocessing technologies are developing for isolation of some bioactive substances. Antioxidant peptides isolated from marine food products have been used as functional foods and nutraceuticals. Peptides obtained by enzymatic hydrolysis of fish proteins exhibit not only nutritional but also biological properties for use in diet or in therapeutic purposes. In this review, we have focused on the enzymatic process for generating antioxidant peptides from marine by-products as well as on the isolation procedures of selected antioxidant peptides. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：10 / 26

页数：17

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