Impact of processing on bioactive proteins and peptides

Impact of processing on bioactive proteins and peptides Proteins are fundamental and integral food components, both nutritionally and functionally. Nutritionally, they are a source of energy and amino acids, which are essential for growth and maintenance. Functionally, they affect the physicochemical and sensory properties of various proteinaceous foods. In addition, many dietary proteins possess specific biological properties which make these components potential ingredients of functional or health-promoting foods. These proteins may also affect the technological functionality of the intended end-products. On the other hand, it is essential to apply or develop technologies which retain or even enhance the activity of bioactive components in food systems. This review article focuses on the effects of processing on the properties of bioactive proteins derived from various sources. A special emphasis is given to milk proteins as their physiological and technological functionality has been studied extensively. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Trends in Food Science & Technology Elsevier

Impact of processing on bioactive proteins and peptides

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Publisher
Elsevier
Copyright
Copyright © 1998 Elsevier Science Ltd
ISSN
0924-2244
D.O.I.
10.1016/S0924-2244(98)00054-5
Publisher site
See Article on Publisher Site

Abstract

Proteins are fundamental and integral food components, both nutritionally and functionally. Nutritionally, they are a source of energy and amino acids, which are essential for growth and maintenance. Functionally, they affect the physicochemical and sensory properties of various proteinaceous foods. In addition, many dietary proteins possess specific biological properties which make these components potential ingredients of functional or health-promoting foods. These proteins may also affect the technological functionality of the intended end-products. On the other hand, it is essential to apply or develop technologies which retain or even enhance the activity of bioactive components in food systems. This review article focuses on the effects of processing on the properties of bioactive proteins derived from various sources. A special emphasis is given to milk proteins as their physiological and technological functionality has been studied extensively.

Journal

Trends in Food Science & TechnologyElsevier

Published: Aug 1, 1998

References

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    Kim, H; Nakai, S
  • Starter Cultures Employed in the Manufacture of Biofermented Milks
    Marshall, V.W; Tamine, A.Y
  • The Coming of Age of Probiotics
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  • The Use of Probiotics to Reinforce Mucosal Defence Mechanisms
    Brassart, D; Schiffrin, E.J
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