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

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Abstract

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.

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Acknowledgements

The authors acknowledge the technical support from the food and drug reference laboratories in health holding and health promoting food scheme.

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  1. Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, Islamic Republic of Iran

    Zohreh Karami

  2. Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, 11136-15911, Islamic Republic of Iran

    Behrouz Akbari-adergani

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Karami, Z., Akbari-adergani, B. Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties. J Food Sci Technol 56, 535–547 (2019). https://doi.org/10.1007/s13197-018-3549-4

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