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Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties.

Zohreh KaramiBehrouz Akbari-Adergani
Published in: Journal of food science and technology (2019)
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.
Keyphrases
  • amino acid
  • healthcare
  • public health
  • human health
  • mental health
  • health information
  • blood pressure
  • signaling pathway
  • tissue engineering
  • small molecule
  • mass spectrometry
  • water soluble