期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 56, 期 2, 页码 535-547出版社
SPRINGER INDIA
DOI: 10.1007/s13197-018-3549-4
关键词
Bioactive peptides; Food protein hydrolysis; Functional properties; Human health; Peptides structure
The presence of bioactive peptides has already been reported in many foods such as milk, fermented products, plant and marine proteins. Bioactive peptides are sequences between 2 and 20 amino acids that can inhibit chronic diseases by modulating and improving physiological functions, so these peptides contribute in holding the consumer health. Also, bioactive peptides can affect pro-health or functional properties of food products. Fractionation of the protein hydrolysate revealed a direct relationship between their structure and functional activity. So, this review focuses on different factors effecting on bioactive peptide structures, biological and functional properties such as antihypertensive, antioxidative, hypocholesterolemic, water-holding capacity, foaming capacity, emulsifying properties and solubility. Also, this review looks at the identified bioactive peptides from food protein sources as potential ingredients of health promoting functional foods.
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