Application of novel processing technology in the preparation of antioxidant peptides

XU Chen-chen; ZHU Bao-hua; YANG Zhi-yan; HUI Ting-ting; LI Yan; LI Xiao-hui

doi:10.13652/j.spjx.1003.5788.2022.80383

Shipin yu jixie (Apr 2023)

Application of novel processing technology in the preparation of antioxidant peptides

XU Chen-chen,
ZHU Bao-hua,
YANG Zhi-yan,
HUI Ting-ting,
LI Yan,
LI Xiao-hui

Affiliations

XU Chen-chen: School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China
ZHU Bao-hua: School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China
YANG Zhi-yan: School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China
HUI Ting-ting: School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China
LI Yan: School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China
LI Xiao-hui: School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2022.80383
Journal volume & issue: Vol. 39, no. 2
pp. 9 – 16

Abstract

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In this review, the mechanism and characteristics of antioxidant peptides prepared by novel processing technologies such as microwave, ohmic heating, subcritical water, ultrasonic wave, high static pressure and pulsed electric field were summarized. The process and effectiveness of the implementation of these novel processing technologies for protein feedstock pretreatment and auxiliary enzymatic preparation were analyzed, and the advantages and challenges of each novel processing technology for the production of antioxidant peptides were discussed.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: The Editorial Office of Food and Machinery
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

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Abstract

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