Antioxidant peptides from cereals: Preparation, structure-activity and application

  • SUN Yueru ,
  • LIN Tong ,
  • ZHAO Jichun ,
  • LEI Xiaojuan ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China)

Received date: 2021-08-29

  Revised date: 2021-10-12

  Online published: 2022-06-10

Abstract

Cereals (such as rice, sorghum, barley, wheat, millet, corn and buckwheat, etc.) account for a large proportion of human food and are the main source of human energy. The content of cereal protein is very rich in cereals. As the primary hydrolysate of cereal protein, bioactive peptides derived from cereals not only have good consumption and absorption, but also have a variety of physiological activities. Among them, antioxidant activity is an important active function of grain-derived peptides. In order to provide a reference for the further development of grain-derived antioxidant peptides, the sources and preparation methods of grain-derived antioxidant peptides are summarized, and the research on the structure-activity relationship of grain-derived antioxidant peptides and their application status in different fields are reviewed.

Cite this article

SUN Yueru , LIN Tong , ZHAO Jichun , LEI Xiaojuan , MING Jian . Antioxidant peptides from cereals: Preparation, structure-activity and application[J]. Food and Fermentation Industries, 2022 , 48(10) : 299 -305 . DOI: 10.13995/j.cnki.11-1802/ts.029209

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