Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides.

ABSTRACT:

Background

In recent years, researchers have focused on functional ingredients, functional foods, and nutraceuticals due to the rapidly increasing interest in bioactive components, especially in bioactive peptides. Dairy proteins are a rich and balanced source of amino acids and their derived bioactive peptides, which possess biological and physiological properties. In the dairy industry, microbial fermentation and enzymatic hydrolysis are promising methods for producing bioactive peptides because of their rapid efficiency, and mild reaction conditions. However, these methods utilize less raw material, take long reaction time, result in low yields, and low activity products when used alone, which pose industry to seek for novel methods as pretreatments to increase the yield of bioa

SUBMITTER: Murtaza MA 

PROVIDER: S-EPMC9178506 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature