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

  • Zohreh Karami
  • Behrouz Akbari-adergani
Review Article
  • 32 Downloads

Abstract

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.

Keywords

Bioactive peptides Food protein hydrolysis Functional properties Human health Peptides structure 

Notes

Acknowledgements

The authors acknowledge the technical support from the food and drug reference laboratories in health holding and health promoting food scheme.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food Science, College of AgricultureUniversity of TabrizTabrizIslamic Republic of Iran
  2. 2.Food and Drug Laboratory Research Center, Food and Drug AdministrationMinistry of Health and Medical EducationTehranIslamic Republic of Iran

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