| The lipid oxidation will lead to the deterioration of food quality and the decline of flavor, color and nutrients, so it is always a hot issue of industrial development to find a way to delay it. Antioxidant peptides are new antioxidants, but their action mechanism has not been fully understood. In order to promote the understanding of the action mechanism of peptides in lipid system, based on the mechanism of lipid oxidation, the inhibition action of antioxidant peptides on the inducement of each stage of lipid oxidation was systematically summarized, which was mainly attributed to the complex interaction of their multiple functions, including inhibiting the generation of reactive oxygen, scavenging free radicals, chelating metal ions, and reducing the reactivity of peroxidation. The antioxidant effect of antioxidant peptides mainly depended on the composition of their amino acid residues, among which non-polar amino acid residues delayed the initial period of lipid oxidation by the radical adduct formation; polar uncharged amino acid residues delayed the growth period of lipid oxidation by hydrogen-atom transfer to form antioxidant free radicals; polar positively charged amino acid residues could attract negative free radicals, such as superoxide anion radical; polar negatively charged amino acid residues could repel the negative free radical to prevent lipid oxidation promoted by metal ions. |
