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Peanut Processing Characteristics and Quality Evaluation pp 461–537Cite as

Preparation of Functional Peanut Oligopeptide and Its Biological Activity

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Abstract

Biopeptides are peptidic compounds that are beneficial or biologically active to the life activities of living organisms (Liu and Cao 2002; Pang Guangchang et al. 2001). Since Brantl (1979) first reported that small peptide with morphine-like activity was found from the small intestine of guinea pig fed with bovine casein zymolyte, a variety of bioactive peptides have been isolated from the animals, plants, and microorganisms (Gill et al. 1996). Among them, peptides that are composed of two to more than ten amino acids with biological activity are known as functional oligopeptides. Functional oligopeptides belong to biologically active peptides. Modern nutrition studies have found that proteins are not completely absorbed in the form of free amino acids after the action of digestive tract enzymes but are absorbed mainly in the form of oligopeptides; the biological meaning of functional oligopeptides is mainly reflected in both a variety of functional activity and completely independent absorption mechanism.

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Authors and Affiliations

  1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China

    Qiang Wang

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  1. Qiang Wang
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Wang, Q. (2018). Preparation of Functional Peanut Oligopeptide and Its Biological Activity. In: Peanut Processing Characteristics and Quality Evaluation. Springer, Singapore. https://doi.org/10.1007/978-981-10-6175-2_9

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