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

被引：357

作者：

Karami, Zohreh ^{[1
]}

Akbari-adergani, Behrouz ^{[2
]}

机构：

[1] Univ Tabriz, Dept Food Sci, Coll Agr, Tabriz 5166616471, Iran

[2] Minist Hlth & Med Educ, Food & Drug Adm, Food & Drug Lab Res Ctr, Tehran 1113615911, Iran

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2019年 / 56卷 / 02期

关键词：

Bioactive peptides; Food protein hydrolysis; Functional properties; Human health; Peptides structure; ANGIOTENSIN-CONVERTING ENZYME; ANTIOXIDANT ACTIVITY; IN-VITRO; EMULSIFYING PROPERTIES; WHEY-PROTEIN; INHIBITORY PEPTIDES; BETA-LACTOGLOBULIN; IDENTIFICATION; PURIFICATION; HYDROLYSATE;

D O I：

10.1007/s13197-018-3549-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：535 / 547

页数：13

共 88 条

[1] Isolation and and characterisation of enzymatic hydrolysed peptides with antioxidant activities from green tender sorghum [J].

Agrawal, Himani ;

Joshi, Robin ;

Gupta, Mahesh .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 84 :608-616

[2] Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin [J].

Ambigaipalan, Priyatharini ;

Al-Khalifa, Abdulrahman S. ;

Shahidi, Fereidoon .

JOURNAL OF FUNCTIONAL FOODS, 2015, 18 :1125-1137

[3] Bioactive peptides of animal origin: a review [J].

Bhat, Z. F. ;

Kumar, Sunil ;

Bhat, Hina Fayaz .

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (09) :5377-5392

[4] Angiotensin I-converting enzyme inhibitory properties and SDS-PAGE of red lentil protein hydrolysates [J].

Boye, Joyce Irene ;

Roufik, Samira ;

Pesta, Noemie ;

Barbana, Chockry .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2010, 43 (06) :987-991

[5] STRUCTURAL-ANALYSIS OF ANTIOXIDATIVE PEPTIDES FROM SOYBEAN BETA-CONGLYCININ [J].

CHEN, HM ;

MURAMOTO, K ;

YAMAUCHI, F .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1995, 43 (03) :574-578

[6] Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking [J].

Chen, Lin ;

Chen, Jianshe ;

Yu, Lin ;

Wu, Kegang ;

Zhao, Mouming .

FOOD HYDROCOLLOIDS, 2018, 77 :607-616

[7] Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization [J].

Chen, Lin ;

Chen, Jianshe ;

Yu, Lin ;

Wu, Kegang .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 69 :1-8

[8]

CHEUNG HS, 1980, J BIOL CHEM, V255, P401

[9] Antioxidant activity and water-holding capacity of canola protein hydrolysates [J].

Cumby, Nichole ;

Zhong, Ying ;

Naczk, Marian ;

Shahidi, Fereidoon .

FOOD CHEMISTRY, 2008, 109 (01) :144-148

[10] Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis [J].

Dávalos, A ;

Miguel, M ;

Bartolomé, B ;

López-Fandiño, R .

JOURNAL OF FOOD PROTECTION, 2004, 67 (09) :1939-1944

← 1 2 3 4 5 6 7 8 9 →