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....

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Bibliographic Details
Published in:Trends in Food Science & Technology 1998-08, Vol.9 (8), p.307-319
Main Authors: Korhonen, Hannu, Pihlanto-Leppäla, Anne, Rantamäki, Pirjo, Tupasela, Tuomo
Format: Article
Language:English
Subjects:
allergens
amino acids
bitter peptides
cow colostrum
dairy protein
dietary protein
egg albumen
energy content
enzymes
extrusion
fermentation
food processing quality
food research
food safety
food storage
fractionation
heat treatment
literature reviews
milk
modification
nutrient availability
peptides
pressure treatment
protein hydrolysates
proteins
sensory evaluation
sources
structure-activity relationships
whey protein
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Summary: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.
ISSN:0924-2244
1879-3053
DOI:10.1016/S0924-2244(98)00054-5