The Production of Bioactive Peptides from Milk Proteins

Kleekayai, Thanyaporn; Cermeño, Maria; FitzGerald, Richard J.

doi:10.1007/978-3-030-55482-8_18

Thanyaporn Kleekayai¹³,
Maria Cermeño¹³ &
Richard J. FitzGerald¹³

Part of the book series: Food Engineering Series ((FSES))

1043 Accesses
4 Citations

Abstract

Peptides derived from milk proteins are associated with a range of different bioactivities, e.g., antioxidant, antihypertensive, antidiabetic, immunomodulatory, antimicrobial, opioid properties. Peptides can be released following in vitro enzymatic hydrolysis, fermentation and in vivo digestion approaches, alone or in combination. The release of bioactive peptides (BAPs) from milk proteins by these processes is reviewed herein. Furthermore, the contribution of in silico approaches in the targeted release and identification of BAPs is outlined. Details of bioactive milk protein derived peptide sequences obtained by enzymatic hydrolysis, fermentation, and in vivo digestion, as well as by using in silico approaches are presented. Examples of the application of membrane processing and chromatographic techniques for milk BAP fractionation and enrichment are described. Research on the production and identification of milk-derived BAPs can contribute to a better understanding of the nutritional benefits of dairy product consumption.

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Acknowledgements

The authors acknowledge funding under the National Development Plan 2007–2013, through the Food Institutional Research Measure (FIRM), administered by the Department of Agriculture, Food and Marine, Ireland under grant issue 15/F/647 and the Dairy Processing Technology Centre (DPTC), Enterprise Ireland (Grant Agreement Number: TC 2014 0016).

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Department of Biological Sciences, University of Limerick, Limerick, Ireland
Thanyaporn Kleekayai, Maria Cermeño & Richard J. FitzGerald

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Thanyaporn Kleekayai
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Maria Cermeño
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Richard J. FitzGerald
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Correspondence to Richard J. FitzGerald .

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School of Food and Nutritional Sciences, University College Cork, Cork, Cork, Ireland
Alan L. Kelly
Department of Food Science, Aarhus University, Aarhus, Denmark
Lotte Bach Larsen

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Kleekayai, T., Cermeño, M., FitzGerald, R.J. (2021). The Production of Bioactive Peptides from Milk Proteins. In: Kelly, A.L., Larsen, L.B. (eds) Agents of Change. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-55482-8_18

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DOI: https://doi.org/10.1007/978-3-030-55482-8_18
Published: 08 January 2021
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-55481-1
Online ISBN: 978-3-030-55482-8
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)

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