Chapter 18
Production and Antioxidant Properties of Marine-derived Bioactive Peptides
Tao Wang,
Qiancheng Zhao,
Qiukuan Wang,
Tao Wang
College of Food Science and Engineering, Dalian Ocean University, Dalian, China
Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC, USA
Search for more papers by this authorQiancheng Zhao
College of Food Science and Engineering, Dalian Ocean University, Dalian, China
Search for more papers by this authorQiukuan Wang
College of Food Science and Engineering, Dalian Ocean University, Dalian, China
Search for more papers by this authorTao Wang,
Qiancheng Zhao,
Qiukuan Wang,
Tao Wang
College of Food Science and Engineering, Dalian Ocean University, Dalian, China
Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC, USA
Search for more papers by this authorQiancheng Zhao
College of Food Science and Engineering, Dalian Ocean University, Dalian, China
Search for more papers by this authorQiukuan Wang
College of Food Science and Engineering, Dalian Ocean University, Dalian, China
Search for more papers by this authorBook Editor(s):Se-Kwon Kim,
Se-Kwon Kim
Marine Bioprocess Research Center, Pukyong National University, Busan, Republic of Korea
Department of Chemistry, Pukyoung National University, Nam-Gu, Busan, Republic of Korea
Search for more papers by this authorSummary
Many studies have been performed to identify antioxidant peptides from fish protein. Owing to the increasing concern about the over exploitation of limited biological resources, environmental pollution and the need for effective and value-added utilisation of the unused or underutilised fish species and byproducts from the fish processing industries, many researchers emphasise exploration of the potential application of protein hydrolysate from fish processing byproducts as alternative sources of antioxidants. This chapter presents and discusses recent advances in the search for potential antioxidant peptides from marine sources, with an emphasis on technological approaches to the production of bioactive peptides and current progress in understanding the antioxidant mechanism and structure-activity relationship. Marine-derived antioxidant peptides may have great potential to be used as active ingredients in functional foods, food supplements and the cosmetic and pharmaceutical industries.
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