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| Research Progress in Enzymatic Preparation and Structure-activity Relationship of Antioxidant Peptides Derived from Proteins of Animal Origin |
| MEI Hui;WANG Hai-bin |
| College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China |
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Abstract Enzymatic preparation of antioxidant peptides derived from proteins of livestock, poultry and aquatic origin has
become a hot research topic around the world due to rich raw materials, high value-added benefits and good safety. This paper
reviews the mechanism of action of antioxidant peptides and indicators of their antioxidant activity. Current methods for enzymatic
preparation and structure-activity relationship of antioxidant peptides derived from proteins of livestock, poultry and aquatic origin
are emphatically explored and existing problems and defects are pointed out. Meanwhile, the current status and further prospects of
research and development of antioxidant peptides and their applications in the pharmaceutical and food industries are discussed.
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2012, Vol. 26 
