Trends and applications of food protein-origin hydrolysates and bioactive peptides
Journal
JOURNAL OF FOOD AND DRUG ANALYSIS
Journal Volume
30
Journal Issue
2
Pages
172
Date Issued
2022
Author(s)
Wu, Yi-Hsieng Samuel
Abstract
It was reported that protein hydrolysates or derived peptides have more functionalities than their parent protein. Most functional protein hydrolysates or peptides are identified from various food products, including plant, fish, and landanimal protein sources. Within a few decades, the application of food protein-origin functional hydrolysates or peptides could be divided into two main categories according to their applied intentions: 1) preservatives and bioactive packing materials; 2) nutraceutical ingredients. According to the literature, the applications of food protein-origin functional hydrolysates or peptides on food preservative and nutraceutical ingredients have attracted much attention. However, the approach method should be changed. Multi-activities, compound formulation, comprehensive evaluation, and the added value of by-products are possible strategies. Although there have been great results and findings in the functionalities of food protein-origin bioactive hydrolysates or peptides, there is still a big gap between the lab-scale results and practical applications. Via this narrative review on the current research, scientists, the food/health industry, and government authorities should cooperate to dig into the new material sources and the possible practical application.
Subjects
Bioactive packing materials; Nutraceuticals; Peptides; Preservatives; Protein hydrolysates; EGG-WHITE PROTEIN; OXIDATIVE STABILITY; EDIBLE FILMS; ANTIMICROBIAL PEPTIDES; ANTIOXIDANT PEPTIDES; ENZYMATIC-HYDROLYSIS; LIPID OXIDATION; MILK-PROTEINS; IN-VITRO; CHICKEN
Publisher
DIGITAL COMMONS BEPRESS
Type
review