Bioactive Peptides from Food: Sources, Analysis, and Functions

Bioactive peptides in food have specific biological activities and can help reduce the global epidemic of chronic diseases. This book explores the isolation, analysis, and functions of bioactive peptides from different protein sources, their health benefits, and their role in developing functional foods. It is a valuable resource for food scientists, technologists, chemists, nutrition researchers, and processors.

Format: Hardback
Length: 532 pages
Publication date: 29 March 2022
Publisher: Taylor & Francis Ltd

A mounting body of scientific evidence has unveiled that numerous food peptides possess specific biological activities in addition to their well-established nutritional worth. Bioactive peptides found in foods have the potential to mitigate the global prevalence of chronic diseases, which are responsible for a significant number of premature deaths each year. These bioactive peptides can be defined as isolated fragments of proteins that offer physiological health benefits. They function as potential modifiers, reducing the risk of various chronic diseases.

Bioactive Peptides from Food: Sources, Analysis, and Functions delves into fundamental concepts, sources, hydrolysis, fractionation, purification, analysis, chemical synthesis, functions, and regulatory status of nutraceutical bioactive peptides. It addresses methods of isolating these peptides from diverse protein sources, their in vitro and in vivo physiological effects, and their role in developing various functional foods. The book is divided into seven sections, exploring how these peptides play a pivotal role in the development of such foods. Numerous bioactive peptides have been reported in recent years as naturally occurring or synthesized from food proteins of various origins, including milk, eggs, soy, fish, and meat.

Key Features:

Comprehensive Study of Different Sources of Bioactive Peptides: The book provides a detailed exploration of the various sources of bioactive peptides, including natural sources and food proteins.

Discusses Health Benefits: It delves into the health benefits associated with peptides, such as antimicrobial, antiallergic, antihypertensive, antitumor, and immunomodulatory properties.

State-of-the-Art Analysis Methods of Peptides: The book discusses the latest analysis methods used to study peptides, including chromatography, mass spectrometry, and bioinformatics.

Discovers Bioinformatics of Possible Bioactive Peptides: It sheds light on the bioinformatics of possible bioactive peptides, including peptide sequencing, database searching, and structure prediction.

Written by Experts from Around the World: The book is authored by experts in their respective fields, ensuring a comprehensive and authoritative coverage of the topic.

A valuable resource for food scientists, technologists, chemists, nutritionists, and researchers interested in the field of bioactive peptides and their potential applications in the food industry.

Dimension: 254 x 178 (mm)
ISBN-13: 9780367608538