Application of novel processing technology in the preparation of antioxidant peptides

doi:10.13652/j.spjx.1003.5788.2022.80383

Home > Archive>Volume 39, Issue 2, 2023 >9-16. DOI:10.13652/j.spjx.1003.5788.2022.80383

Application of novel processing technology in the preparation of antioxidant peptides
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                        10.13652/j.spjx.1003.5788.2022.80383
                    
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Affiliation:(1. School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; 3. Aquatic Products Processing and Storage Engineering Technology Research Center Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation, Shanghai 201306, China)
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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.

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徐晨晨,祝宝华,杨志艳,等.新型加工技术在抗氧化肽制备中的应用研究[J].食品与机械英文版,2023,39(2):9-16.

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Received:March 18,2022
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Online: April 25,2023
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