5 - Amino acids, peptides, and proteins as antioxidants for food preservation

Abstract

This chapter focuses on the role of amino acids and peptides as antioxidants in foods. In the first part, amino acids are discussed, focusing on the effect of molecular structure on their antioxidant effects as evaluated using in vitro or model food systems. The second part focuses on protein fragments (peptides) generated from enzymatic hydrolysis of food proteins. The antioxidant peptides are discussed first within the concept of protein hydrolysates (peptide mixtures) and then as structurally homogenous entities (purified peptides). The protein hydrolysates are discussed according to food source (plant or animal). Finally, the structural requirements that are important for potency of antioxidant protein hydrolysates and pure peptides are presented within the concepts of peptide size and amino acid sequence, respectively.