Preparation, bioactivities, and food industry applications of tuber and tuberous roots peptides: A review.
Food Chem
; 456: 140027, 2024 Oct 30.
Article
in En
| MEDLINE
| ID: mdl-38870819
ABSTRACT
Tuber and tuberous roots proteins are important sources for producing bioactive peptides. The objective of this review is to present the current research status of tubers and tuberous roots bioactive peptides (TTRBP), including its preparation methods, purification techniques, structure identification approaches, biological functions, and applications in the food industry. Moreover, the current challenges and future development trends of TTRBP are elucidated. Currently, TTRBP are mainly produced by enzymatic hydrolysis and fermentation. Pretreatment like high static pressure, ultrasound and microwave can assist enzymatic hydrolysis and facilitate TTRBP production. In addition, TTRBP are structurally diverse, which is related to the molecular weight, amino acids composition, and linkage mode. Accordingly, they have various biological activities (such as antioxidant, antihypertensive, hypoglycemic) and have been utilized in the food industry as functional ingredients and food additives. This review will provide valuable insights for the optimal utilization of tuber and tuberous roots.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Peptides
/
Plant Roots
/
Plant Tubers
Limits:
Humans
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Affiliation country:
China