Prospects of cereal protein-derived bioactive peptides: Sources, bioactivities diversity, and production
| Autor: | Xuxiao Gong, Liqing Le, Liangzhen Jiang, Yan Wan, Fang Geng, Liang Zou, Lianxin Peng, Dabing Xiang, Qi An, Gang Zhao, Yan Jun |
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| Rok vydání: | 2020 |
| Předmět: |
Identification technology
Food industry 030309 nutrition & dietetics Industrial and Manufacturing Engineering Antioxidants 03 medical and health sciences Bioactive peptide 0404 agricultural biotechnology Structure–activity relationship Humans Computer Simulation 0303 health sciences business.industry Chemistry food and beverages 04 agricultural and veterinary sciences General Medicine 040401 food science Diet Biochemistry Amino acid composition Grain Proteins business Edible Grain Peptides Food Science |
| Zdroj: | Critical reviews in food science and nutrition. 62(11) |
| ISSN: | 1549-7852 |
| Popis: | Cereals account for a large proportion of the human diet and are an important source of protein. The preparation of cereal protein peptides is a good way to utilize these proteins. Cereal protein peptides have good application potential as antioxidant, antibacterial, anti-inflammatory and anticancer compounds, in lowering blood pressure, controlling blood sugar, and inhibiting thrombosis. This article reviews the literature on the functional properties, mechanisms of action, and applications of cereal protein peptides in the food industry with two perspectives, and summarizes the methods for their preparation and identification. The biologically active peptides derived from different grain proteins have varied main functional properties, which may be related to the differences in the amino acid composition and protein types of different grains. On this basis, the structure-activity relationship of cereal protein peptides was discussed. The advancement of identification technology makes the integration of bioinformatics and bioactive peptide research closer. Bioinformatics by combination of online database, computer simulation and experimental verification is helpful to in-deep study the structure-activity relationship of biologically active peptides, and improve efficiency in the process of obtaining target peptides with less cost. In addition, the application of cereal protein peptides in the food industry is also discussed. |
| Databáze: | OpenAIRE |
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