Research progress in the shellfish-derived antioxidant peptides

Authors

YANG Xihong, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China; Key Laboratory for Biochemical Engineering of Shandong Province, Qingdao, Shandong 266042, China
QU Chunchun, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
LI Sai, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
LI Anqi, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
DING Qian, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
LI Yujin, Key Laboratory of Shandong Refrigeration Conditioning Food Processing Technology Enterprise, Rongcheng, Shandong 264303, China
Li Lidi, Rongcheng Taixiang Food Co., Ltd, Rongcheng,Shandong 264303, China
ZHANG Junyi, Qingdao Xinheyuan Biotechnology Co., Ltd., Qingdao, Shandong 266002, China
XIE Wancui, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China; Key Laboratory for Biochemical Engineering of Shandong Province, Qingdao, Shandong 266042, China

Abstract

Chinese coastal shellfish resources are abundant with a good prospect of fresh or processed shellfish products. Bioactive peptides from shellfish and its by-products can promote the upgrading of aquaculture development, which belongs to high value utilization of aquatic resources. Antioxidant peptides can suppress and delay lipid oxidation, protect human tissues and organs from damage by the free radicals, therefore this attracted researches in recent years increasingly. The article reviewed methods of preparation of antioxidant peptides from shellfish, including proteolysis, separation, purification and identification. Based on the detection and structural identification methods of antioxidant peptides, the significance and the further clarify of their structures were stressed because that amino acid residues, hydrophilicity and hydrophobicity, acid-basicity, sequence and spatial conformation in the primary structure of antioxidant peptides play important roles on the bioactivity of antioxidant peptides. It was suggested that shellfish antioxidant peptides had potential application in functional food and cosmeceuticals as antioxidant active ingredient.

Publication Date

3-28-2019

First Page

218

Last Page

224

DOI

10.13652/j.issn.1003-5788.2019.03.039

Recommended Citation

Xihong, YANG; Chunchun, QU; Sai, LI; Anqi, LI; Qian, DING; Yujin, LI; Lidi, Li; Junyi, ZHANG; and Wancui, XIE (2019) "Research progress in the shellfish-derived antioxidant peptides," Food and Machinery: Vol. 35: Iss. 3, Article 39.
DOI: 10.13652/j.issn.1003-5788.2019.03.039
Available at: https://www.ifoodmm.cn/journal/vol35/iss3/39

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