Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review

Figures & data

Table 1. Sources, production and activity of antioxidant peptides

Sources of antioxidant peptides	Enzymes used for production	Activity
Rice endosperm proteins and frog skin	Neutrase	Inhibits auto-oxidation and has hydroxyl radical-scavenging activity
Peanut proteins	Esperase	Prevents LDL oxidation
Peanut proteins, corn gluten, alfalfa leaves	Alcalase	Controls peroxidation and possesses chelating properties
Yam tubers, zein hydrolysate	Pepsin	Contains radical chelating properties and has DPPH-scavenging activity
Sunflower protein	Pancreatin	Shows copper-chelating activity
Peptide from frog skin	Trypsin	DPPH and superoxide scavenger
Animal proteins	Papain	Inhibition of lipid peroxidation
Animal skin	Chymotrypsin	Has DPPH, superoxide and hydroxyl-scavenging activity
Marine sources	Papain, pepsin	Control oxidation and possess strong chelating properties

Table 2. Composition and mode of action of amino acids in relation to the antioxidant activities of bioactive peptides.

Type of amino acids	Mode of action
Aromatic amino acids	Convert free radicals to stable molecules by donating electrons Improve radical-scavenging activity
Hydrophobic amino acids	Enhance the solubility of peptides in lipids, which aids in easy access to hydrophobic free radicals
Acidic and basic amino acids	Carboxyl and amino groups provide chelating properties Act as hydrogen donor to stabilize free-radical species
Sulphur-containing amino acids (cystein)	SH group acts as free-radical scavenger Provides protection to the tissues from oxidative damage Improves glutathione activity

Table 3. Application of antioxidant peptides in meat preservation and additional health impacts.

Antioxidant peptides	Application in meat preservation	Additional health benefits
Casein protein-derived peptides	Prevent lipid oxidation in processed minced beef	Reduce oxidative stress in body
Whey protein peptides	Control oxidative stability during the refrigeration storage of meat, reduce cooking loss	Control onset of diabetes, release oxidative stress
Soy protein peptides	Prevent early-stage lipid oxidation in red meat	Reduce the risk of paraquat-induced oxidative stress, prevent mutation, improve liver and kidney functioning