Peptides: Production, bioactivity, functionality, and applications

被引：130

作者：

Hajfathalian, Mona ^{[1
]}

Ghelichi, Sakhi ^{[1
,2
]}

Garcia-Moreno, Pedro J. ^{[1
]}

Sorensen, Ann-Dorit Moltke ^{[1
]}

Jacobsen, Charlotte ^{[1
]}

机构：

[1] Tech Univ Denmark, Natl Food Inst, Div Food Technol, DK-2800 Lyngby, Denmark

[2] Gorgan Univ Agr Sci & Nat Resources, Fac Fisheries & Environm Sci, Dept Seafood Sci & Technol, Gorgan, Iran

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2018年 / 58卷 / 18期

关键词：

Peptides; hydrolysate; bioactivity; functional properties; antioxidant properties; application; I-CONVERTING-ENZYME; ACE-INHIBITORY PEPTIDES; MILK-DERIVED LACTOFERRIN; CALCIUM-BINDING PEPTIDE; HOST-DEFENSE PEPTIDES; CEREBRAL HYDROLYSATE PEPTIDES; DELBRUECKII SUBSP-BULGARICUS; DRIED PROTEIN HYDROLYSATE; HORSESHOE-CRAB HEMOCYTES; 2 ANTIMICROBIAL PEPTIDES;

D O I：

10.1080/10408398.2017.1352564

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

引用

页码：3097 / 3129

页数：33

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