Bioactivity Profiling of Peptides From Food Proteins

Dominic Agyei; Sharadwata Pan; Caleb Acquah; Michael Danquah

doi:10.1016/B978-0-12-811412-4.00003-5

Bioactivity Profiling of Peptides From Food Proteins

Dominic Agyei, Sharadwata Pan, Caleb Acquah, Michael Danquah

Research output: Chapter in Book/Report/Conference proceeding › Chapter (Book) › Research › peer-review

Abstract

As a result of their biological properties, bioactive peptides, namely, protein hydrolysates with biological properties, have captured the attention of many in recent years. These peptides trigger measurable physiological responses, such as antioxidative, antimicrobial, antihypertensive, cytomodulatory, and immunomodulatory effects—highlighting their applications in the interphase of food and health. This chapter describes the diversity, bioactivities, and physicochemical properties of bioactive peptides found in food proteins. The applications of these peptides in food and pharmaceutical products are also highlighted.

Original language	English
Title of host publication	Soft Chemistry and Food Fermentation
Subtitle of host publication	Handbook of Food Bioengineering
Editors	Alexandru Mihai Grumezescu, Alina Maria Holban
Place of Publication	London UK
Publisher	Academic Press
Chapter	3
Pages	49-77
Number of pages	29
Volume	3
ISBN (Print)	978-0-12-811412-4
DOIs	https://doi.org/10.1016/B978-0-12-811412-4.00003-5
Publication status	Published - 2017
Externally published	Yes

Publication series

Name	Handbook of Food Bioengineering
Publisher	Academic Press
Volume	3

Access to Document

10.1016/B978-0-12-811412-4.00003-5

Cite this

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title = "Bioactivity Profiling of Peptides From Food Proteins",

abstract = "As a result of their biological properties, bioactive peptides, namely, protein hydrolysates with biological properties, have captured the attention of many in recent years. These peptides trigger measurable physiological responses, such as antioxidative, antimicrobial, antihypertensive, cytomodulatory, and immunomodulatory effects—highlighting their applications in the interphase of food and health. This chapter describes the diversity, bioactivities, and physicochemical properties of bioactive peptides found in food proteins. The applications of these peptides in food and pharmaceutical products are also highlighted.",

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isbn = "978-0-12-811412-4",

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series = "Handbook of Food Bioengineering",

publisher = "Academic Press",

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booktitle = "Soft Chemistry and Food Fermentation",

address = "United States of America",

}

Bioactivity Profiling of Peptides From Food Proteins. / Agyei, Dominic; Pan, Sharadwata; Acquah, Caleb et al.
Soft Chemistry and Food Fermentation: Handbook of Food Bioengineering. ed. / Alexandru Mihai Grumezescu; Alina Maria Holban. Vol. 3 London UK: Academic Press, 2017. p. 49-77 (Handbook of Food Bioengineering; Vol. 3).

Research output: Chapter in Book/Report/Conference proceeding › Chapter (Book) › Research › peer-review

TY - CHAP

T1 - Bioactivity Profiling of Peptides From Food Proteins

AU - Agyei, Dominic

AU - Pan, Sharadwata

AU - Acquah, Caleb

AU - Danquah, Michael

PY - 2017

Y1 - 2017

N2 - As a result of their biological properties, bioactive peptides, namely, protein hydrolysates with biological properties, have captured the attention of many in recent years. These peptides trigger measurable physiological responses, such as antioxidative, antimicrobial, antihypertensive, cytomodulatory, and immunomodulatory effects—highlighting their applications in the interphase of food and health. This chapter describes the diversity, bioactivities, and physicochemical properties of bioactive peptides found in food proteins. The applications of these peptides in food and pharmaceutical products are also highlighted.

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DO - 10.1016/B978-0-12-811412-4.00003-5

M3 - Chapter (Book)

SN - 978-0-12-811412-4

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T3 - Handbook of Food Bioengineering

SP - 49

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