Recent Advances on Bioactive Peptide Fractionation Methods
Mingming Kan, Zhi Yin Ter, Noor‐Soffalina Sofian‐Seng, Lee Sin Chang, Shuai Wang, Seng Joe Lim
Abstract
Bioactive peptides produced from food proteins have garnered significant attention for their potential as functional foods in recent times. Applications for bioactive peptides have advanced rapidly due to the continuous improvement of fractionation techniques. Studies have shown that the process of fractionation can affect the activity of bioactive peptides, resulting in certain fractions exhibiting notably greater activities than others. This implies that fractionation procedures can be used to develop more highly valued and active bioactive peptide molecules. These fractionated peptides provide several health benefits, such as anti-inflammatory, antibacterial, anticancer, antioxidant, and antidiabetic properties. They are crucial to the production of functional foods. This paper summarises the most recent advancements in the field of bioactive peptide fractionation techniques, with a focus on membrane, isoelectric, and chromatography separation methods. It investigates how different fractionation methods impact the bioactivity of bioactive peptides and highlights the use of multiple combined methods. By providing a solid scientific foundation for the development of innovative, potent bioactive peptide products, the review aims to further research and interest in using bioactive peptides.