Protein antioxidants for the stabilization of lipid foods: current and potential applications - Oxidation in Foods and Beverages and Antioxidant Applications - page 260

Table 11.1 Protein sources, specific proteins and protein hydrolysates or peptides with
demonstrated antioxidant activity

Type Reference

Protein source
Dairy Taylor and Richardson, 1980

Soybean Pena-Ramos and Xiong, 2003

Park et al., 2005
Faraji et al., 2004

Egg yolk Sakanaka and Tachibana, 2006

Blood plasma Faraji et al., 1991

Potato Shantha and Decker, 1995

Gelatin Wang and Xiong, 2005

Park et al., 2005

Specific protein
Casein Diaz et al., 2003

Diaz et al., 2004

-Lactoglobulin Elias et al., 2005

Transferrin Mancuso et al., 1999

Lactoferrin Satue-Gracia et al., 2000

Nielsen et al., 2004

Zein Kong and Xiong, 2006

Peptides
Hydrolyzed egg proteins Sakanaka and Tachibana, 2006

Hydrolyzed gelatin Park et al., 2005

Hydrolyzed soy proteins Pena-Ramos and Xiong, 2003

Park et al., 2005

Hydrolyzed whey proteins Elias et al., 2005

Pena-Ramos and Xiong, 2003
Hernandez-Ledesma et al., 2005
Sakanka et al., 2005

Hydrolyzed casein Rival et al., 2001

Diaz et al., 2003
Diaz et al., 2004

Hydrolyzed potato Wang and Xiong, 2005

Carnosine Chan and Decker, 1994

Anserine Chan and Decker, 1994

Adapted from Elias et al. (2008).

11.5.2 Augmenting protein antioxidant activity
Just as protein function is ultimately dictated by primary structure, protein
antioxidant activity is dependent on amino acid composition and sequence. The
ability of proteins to chelate transition metals, scavenge free radicals species,
reduce lipid hydroperoxides and hydrogen peroxide, and quench aldehydic
secondary products is determined by the composition and distribution of several
key amino acids. However, the antioxidant activity of these amino acids residues
appears to be limited by the tertiary structure. This is due to the fact that many