Generation of bioactive peptides during food processing

被引：208

作者：

Toldra, Fidel ^{[1
]}

Reig, Milagro ^{[2
]}

Aristoy, M-Concepcion ^{[1
]}

Mora, Leticia ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Ave Agustin Escardino 7, Paterna 46980, Valencia, Spain

[2] Univ Politecn Valencia, Inst Ingn Alimentos Desarrollo, Camino Vera S-N, E-46022 Valencia, Spain

来源：

FOOD CHEMISTRY | 2018年 / 267卷

关键词：

Proteolysis; Peptides; Bioactive peptides; Proteomics; Enzymes; Peptidases; exo-peptidases; ENZYME INHIBITORY PEPTIDES; IN-VITRO; GASTROINTESTINAL DIGESTION; ANTIOXIDANT PEPTIDES; HAM PEPTIDES; PROTEIN; PURIFICATION; HYDROLYSIS; ACE; IDENTIFICATION;

D O I：

10.1016/j.foodchem.2017.06.119

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Large amounts of peptides are naturally generated in foods through the proteolysis phenomena taking place during processing. Such proteolysis is carried out either by endogenous enzymes in ripened foods or by the combined action of endogenous and microbial enzymes when fermented. Food proteins can also be isolated and hydrolysed by peptidases to produce hydrolysates. endo-peptidases act first followed by the successive action of exo-peptidases (mainly, tri-and di-peptidylpeptidases, aminopeptidases and carboxypeptidases). The generated peptides may be further hydrolysed through the gastrointestinal digestion resulting in a pool of peptides with different sequences and lengths, some of them with relevant bioactivity. However, these peptides should be absorbed intact through the intestinal barrier and reach the blood stream to exert their physiological action. This manuscript is reporting the enzymatic routes and strategies followed for the generation of bioactive peptides. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：395 / 404

页数：10

共 79 条

[31] Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates [J].