Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides
Leticia Mora, Fidel Toldrá
Abstract
Food-derived bioactive peptides are receiving an increased interest for their contribution to human health. Current trends are addressed towards the mass production of bioactive peptides. Modern in silico strategies based on simulation using bioinformatics tools are providing large amounts of data in comparison to the empirical approaches traditionally used. Novel green technologies such as ultrasound, microwave, hydrostatic pressure, pulsed electric field and subcritical water are being applied for improving the extraction yield and increasing the enzymatic hydrolysis in the production of bioactive peptides. Continuous reactors based on the use of membranes or immobilised enzymes are being developed for increased hydrolysis rates and larger production. Although much research has been performed at laboratory scale, further research is needed to overcome the challenges related to large-scale production of bioactive peptides.