TY - JOUR U1 - Zeitschriftenartikel, wissenschaftlich - begutachtet (reviewed) A1 - Ewert, Jacob A1 - Eisele, Thomas A1 - Stressler, Timo T1 - Enzymatic production and analysis of antioxidative protein hydrolysates JF - European Food Research and Technology N2 - This review provides an overview on the production and analysis techniques of antioxidative peptides from food proteins. Regarding the production of antioxidative peptides, interlinked factors must be considered. Depending on the protein substrate, different peptidases or peptidase systems containing multiple enzymes as well as a specific production process must be chosen. The antioxidative peptides might be produced in a batch process including multiple pre- and post-treatments, besides the hydrolyses with peptidases itself. As an alternative, the potential of continuous production systems is discussed in this review. Furthermore, robust analyses tools are needed to gain control of the process and final product properties. With no standardized methodology available for antioxidative peptide evaluation, pros and cons of various strategies for peptide separation and antioxidative measurement are discussed in this review. Therefore, this review provides a roadmap for antioxidative peptide generation from various sources for research and development as well as for potential industrial use. KW - Enzyme KW - Antioxidative peptides KW - Peptidases KW - Protein hydrolysis KW - Food proteins KW - Peptide analyses KW - Peptide characteristics Y1 - 2022 UR - https://rdcu.be/c30PD SN - 1438-2377 (Print) SS - 1438-2377 (Print) SN - 1438-2385 (Elektronisch) SS - 1438-2385 (Elektronisch) U6 - https://doi.org/10.1007/s00217-022-04022-x DO - https://doi.org/10.1007/s00217-022-04022-x N1 - Volltext (kein Ausdruck oder Download) über Springer SharedIt : https://rdcu.be/c30PD VL - 248 IS - 8 SP - 2167 EP - 2184 PB - Springer ER -