蛋白酵素
肽
生物化学
化学
消化(炼金术)
体外
抗氧化剂
酶
生物活性
色谱法
作者
Yafei Liu,Indrawati Oey,Phil Bremer,Alan Carne,Patrick Silcock
标识
DOI:10.1080/10408398.2017.1329704
摘要
Egg proteins have various functional and biological activities which make them potential precursor proteins for bioactive peptide production. Simulated in vitro gastrointestinal digestion and enzymatic hydrolysis using non-gastrointestinal proteases have been used as tools to produce these peptides. Bioactive peptides derived from egg proteins are reported to display various biological activities, including angiotensin I-converting enzyme (ACE) inhibitory (antihypertensive), antioxidant, antimicrobial, anti-inflammatory, antidiabetic and iron-/calcium-binding activities. More importantly, simulated in vitro gastrointestinal digestion has indicated that consumption of egg proteins has physiological benefits due to the release of such multifunctional peptides. This review encompasses studies reported to date on the bioactive peptide production from egg proteins.
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