Enhancing activity of food protein‐derived peptides: An overview of pretreatment, preparation, and modification methods
Mengting Chen, Aimin Ma, Zhida Sun, Bijun Xie, Liu Shi, Sheng Chen, Lang Chen, Guangquan Xiong, Lan Wang, Wenjin Wu
Abstract
Food protein-derived peptides have garnered considerable attention due to their potential bioactivities and functional properties. However, the limited activity poses a challenge in effective utilization aspects. To overcome this hurdle, various methods have been explored to enhance the activity of these peptides. This comprehensive review offers an extensive overview of pretreatment, preparation methods, and modification strategies employed to augment the activity of food protein-derived peptides. Additionally, it encompasses a discussion on the current status and future prospects of bioactive peptide applications. The review also addresses the standardization of mass production processes and safety considerations for bioactive peptides while examining the future challenges and opportunities associated with these compounds. This comprehensive review serves as a valuable guide for researchers in the food industry, offering insights and recommendations to optimize the production process of bioactive peptides.