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

• Published in: Journal of food science and technology Vol. 56; no. 2; pp. 535 - 547
• Main Authors: Karami, Zohreh, Akbari-adergani, Behrouz
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.02.2019; Springer Nature B.V
• Subjects: Amino acids; Antihypertensives; Bioactive compounds; Biological activity; Biological properties; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; chronic diseases; Chronic illnesses; emulsifying; emulsifying properties; Fermented milk products; Foaming; foaming capacity; Food; Food Science; Food sources; Fractionation; functional foods; Functional foods & nutraceuticals; Health; Health promotion; ingredients; Marine plants; milk; Nutrition; Peptides; protein hydrolysates; Protein sources; Proteins; Review; Review Article; solubility; water holding capacity; Functional properties; Peptides structure; Food protein hydrolysis; Human health; Bioactive peptides
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-018-3549-4

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.