Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition
5 years ago

Peptides: Production, bioactivity, functionality, and applications.

García-Moreno, Jacobsen, Moltke Sørensen, Hajfathalian, Ghelichi
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.

Publisher URL: http://doi.org/10.1080/10408398.2017.1352564

DOI: 10.1080/10408398.2017.1352564

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