Role of Peptides in Functional Food. Proteolysis as a Method for Production of Functional Food

摘要

There are two different types of functionality, nutritional functionality, determined by food composition, and physical or rhelogical. Polypeptides and peptides are significant and wide spread components of various foods found in natural substances and are products produced from proteins. It is well known that natural peptide alkaloids, peptide antibiotics, synthetic aspartame can be added to some food to improve their functionality. The most useful peptide mixtures are obtained from natural proteins by proteolysis though they can be produced from ammo acid sequencing by synthetic way (1-5). Synthetic methods are possible but it is still very expensive especially for the production of nutritional food ingredients with different functional properties. Actually the peptide mixtures bear the same functions in food as proteins: nutritional components and regulators of food structures. Proteolysis is high developed method and can be used for following purposes: 1. Regulation of protein functional properties 2. Improvement of protein digestibility 3. Producing peptides blends enriched by essential amino acids 4. Creation of new types of functional (diet) food 5. Detoxification of some protein sources.