Application of novel processing technology in the preparation of antioxidant peptides

Authors

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; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Aquatic Products Processing and Storage Engineering Technology Research Center Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation, Shanghai 201306, ChinaFollow

Corresponding Author(s)

李晓晖（1976—），女，上海海洋大学副教授，博士。E-mail：xhli@shou.edu.cn

Abstract

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.

Publication Date

4-25-2023

First Page

9

Last Page

16

DOI

10.13652/j.spjx.1003.5788.2022.80383

Recommended Citation

Chen-chen, XU; Bao-hua, ZHU; Zhi-yan, YANG; Ting-ting, HUI; Yan, LI; and Xiao-hui, LI (2023) "Application of novel processing technology in the preparation of antioxidant peptides," Food and Machinery: Vol. 39: Iss. 2, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2022.80383
Available at: https://www.ifoodmm.cn/journal/vol39/iss2/2

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