Research progress on enzymatic preparation and evaluation methodology of whey protein derived antioxidant peptides
LIU Zhenmin1*, PANG Jiakun1,2, ZHENG Yuanrong1
1 (State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, China) 2 (College of Food Science and Technology,Shanghai Ocean University, Shanghai 201306, China)
Abstract: The mechanism of the antioxidant peptides in vivo has not been fully elucidated. There are different evaluation methodologies without unified standard for antioxidant activity, which makes the conclusions lack comparability. In order to provide references for comprehensive utilization of whey protein, recent achievements on the enzymatic preparation of whey protein-derived antioxidant peptides as well as related evaluation methodology were reviewed. Effect of different enzymatic preparation conditions on antioxidant peptides, functional mechanism of antioxidant peptides, and comparison of different evaluation methodologies for antioxidant activity were also reviewed.
刘振民,庞佳坤,郑远荣. 乳清蛋白源抗氧化肽的酶法制备及评价方法的研究进展[J]. 食品与发酵工业, 2019, 45(24): 246-253.
LIU Zhenmin,PANG Jiakun,ZHENG Yuanrong. Research progress on enzymatic preparation and evaluation methodology of whey protein derived antioxidant peptides[J]. Food and Fermentation Industries, 2019, 45(24): 246-253.
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