![]() ![]() The functional properties of the peptides include enhanced foaming, gelling, emulsification, and solubility, as well as decreased viscosity, among others. Their presence has a great role in food for health promotion. These properties of peptides are endowed by the specific amino acid sequence generally low-molecular-weight bioactive peptides that contain 2–20 amino acid residues. ![]() It has been proven that peptides that are released in vitro or in vivo from animal or plant proteins are bioactive and have regulatory functions in humans beyond their normal nutrition role (Hartmann and Meisel 2007). Of the various substances that are used for supplementation, peptides are increasingly used due to their unique functional properties. The various risk factors identified for these diseases may be reduced by adaptation of the diet and/or consumption of functional foods or nutritional supplements.įunctional foods are regularly consumed foods but may have been supplemented or enriched with health promoting substances like vitamins, minerals, bioactive peptides and alike. Several diseases such as diabetes, obesity, cardiovascular disorders and allergy are linked to food intake (Kopp 2019). Preventing diseases by food intervention has become the most challenging field of research. The scientific knowledge on the relation between food and health is progressing well and new functional foods are appearing in the market. Safe and nutritious foods are of paramount importance to human health and well-being. This study is expected to boost the opportunity for the dairy industry to venture further into the nutraceutical dairy market. Maximum ACE-inhibition activity was obtained in hydrolyzate, followed by EM. ![]() It is recommended that EM should not be sterilized as it results in coagulation, but can be safely pasteurized and spray dried without any undesirable effects. EM had higher protein content, viscosity and emulsifying properties than control milk with 3% fat. Based on sensory analysis of EM, electrophoretic and RP-HPLC studies, hydrolyzates of 10% protein (degree of hydrolysis 5% enzyme/ substrate E/S, 1:50) were finally incorporated into milk at 20% (v/v) to develop an acceptable product enriched with low-molecular-weight peptides. The hydrolyzate was then incorporated into milk to obtain enriched milk (EM) with low-molecular-weight peptides. In this investigation, the release of low-molecular-weight peptides from whey protein concentrate was attempted by using enzymatic digestion. Presence of peptide molecules with lower molecular weight has a great role in food for health promotion. Whey proteins provide an excellent source of low-molecular-weight bioactive peptides with important functional properties and bioactivities like antihypertensive, opioid, and antimicrobial effects. ![]()
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