The contribution of bioactive peptides of whey to quality of food products
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2018
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Copyright © 2018 Elsevier Inc.
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Whey proteins are sources of biologically active peptides that can be released by controlled enzymatic hydrolysis or bacterial activity. Whey peptides have a wide range of bioactivities (ACE-inhibitory activity, antioxidant activity, antiinflammatory, antimicrobial), so these peptides are more suitable as ingredients in functional foods than molecules with only one substantial characteristic.Bioactive peptides derived from whey protein and added into probiotic-fermented products and confectionery products (as chocolate, biscuit, or cream) affect human health directly and indirectly. These peptides increase the viable number of probiotic bacteria, increase the stability of the probiotic products, and act in the human organism as antioxidants and ACE inhibitors, increase proliferation of intestinal epithelial cells, and so forth. Bioactive peptides are suitable for application in food because of the simple procedure to produce and separate it. In summary, this chapter describes the biolo...gical activity of peptides and their practical application in food products.
Keywords:
ACE / Antioxidant / Bioactivity / Functional food / Immobilization / Peptide / Protein / WheySource:
Food Processing for Increased Quality and Consumption, 2018, 18, 251-285Publisher:
- Academic Press
Note:
- Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series.
DOI: 10.1016/B978-0-12-811447-6.00009-6
ISBN: 978-0-12-811447-6
Scopus: 2-s2.0-85064672426
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Inovacioni centarTY - CHAP AU - Krunić, Tanja AU - Rakin, Marica AU - Bulatović, Maja AU - Zarić, Danica PY - 2018 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7372 AB - Whey proteins are sources of biologically active peptides that can be released by controlled enzymatic hydrolysis or bacterial activity. Whey peptides have a wide range of bioactivities (ACE-inhibitory activity, antioxidant activity, antiinflammatory, antimicrobial), so these peptides are more suitable as ingredients in functional foods than molecules with only one substantial characteristic.Bioactive peptides derived from whey protein and added into probiotic-fermented products and confectionery products (as chocolate, biscuit, or cream) affect human health directly and indirectly. These peptides increase the viable number of probiotic bacteria, increase the stability of the probiotic products, and act in the human organism as antioxidants and ACE inhibitors, increase proliferation of intestinal epithelial cells, and so forth. Bioactive peptides are suitable for application in food because of the simple procedure to produce and separate it. In summary, this chapter describes the biological activity of peptides and their practical application in food products. PB - Academic Press T2 - Food Processing for Increased Quality and Consumption T1 - The contribution of bioactive peptides of whey to quality of food products EP - 285 SP - 251 VL - 18 DO - 10.1016/B978-0-12-811447-6.00009-6 ER -
@inbook{ author = "Krunić, Tanja and Rakin, Marica and Bulatović, Maja and Zarić, Danica", year = "2018", abstract = "Whey proteins are sources of biologically active peptides that can be released by controlled enzymatic hydrolysis or bacterial activity. Whey peptides have a wide range of bioactivities (ACE-inhibitory activity, antioxidant activity, antiinflammatory, antimicrobial), so these peptides are more suitable as ingredients in functional foods than molecules with only one substantial characteristic.Bioactive peptides derived from whey protein and added into probiotic-fermented products and confectionery products (as chocolate, biscuit, or cream) affect human health directly and indirectly. These peptides increase the viable number of probiotic bacteria, increase the stability of the probiotic products, and act in the human organism as antioxidants and ACE inhibitors, increase proliferation of intestinal epithelial cells, and so forth. Bioactive peptides are suitable for application in food because of the simple procedure to produce and separate it. In summary, this chapter describes the biological activity of peptides and their practical application in food products.", publisher = "Academic Press", journal = "Food Processing for Increased Quality and Consumption", booktitle = "The contribution of bioactive peptides of whey to quality of food products", pages = "285-251", volume = "18", doi = "10.1016/B978-0-12-811447-6.00009-6" }
Krunić, T., Rakin, M., Bulatović, M.,& Zarić, D.. (2018). The contribution of bioactive peptides of whey to quality of food products. in Food Processing for Increased Quality and Consumption Academic Press., 18, 251-285. https://doi.org/10.1016/B978-0-12-811447-6.00009-6
Krunić T, Rakin M, Bulatović M, Zarić D. The contribution of bioactive peptides of whey to quality of food products. in Food Processing for Increased Quality and Consumption. 2018;18:251-285. doi:10.1016/B978-0-12-811447-6.00009-6 .
Krunić, Tanja, Rakin, Marica, Bulatović, Maja, Zarić, Danica, "The contribution of bioactive peptides of whey to quality of food products" in Food Processing for Increased Quality and Consumption, 18 (2018):251-285, https://doi.org/10.1016/B978-0-12-811447-6.00009-6 . .