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Outline
Fish processing by-products are rich in collagen, myofibrillar proteins and endogenous enzymes, and are valuable protein resources for the preparation of natural antioxidant peptides. Recent studies have paid increasing attention to the effects of preparation processes on peptide structure and antioxidant activity, and have extended activity evaluation to food matrices. This review summarized the research progress of antioxidant peptides derived from fish skin, scales, bones, heads, viscera and swim bladders, with emphasis on the effects of enzymatic hydrolysis,microbial fermentation and ultrasound-assisted hydrolysis on molecular weight distribution, exposured of active residues and peptide sequence composition. The structure-activity relationships were discussed in terms of molecular weight, amino acid composition, sequence position, secondary structure and interfacial action in food systems. In summary, this review provides a theoretical basis for the high-value utilization of fish processing by-products, the targeted preparation of antioxidant peptides, and their applications in food antioxidation and preservation.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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