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Bioactive peptides from food proteins
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Peptides are important ingredients in food products. Depending on the requirements of our customers we can improve the bioactivity, reduce the bitter taste, reduce the allergenicity, improve the potential as a preservation ingredient or improve the physical properties of peptides derived from food proteins. Bioactive peptides, defined as sequences of amino acids which are inactive within the original protein but which display specific properties once they are released by enzymatic hydrolysis, have been studied for almost three decades. NIZO food research has been developing hydrolysis technologies for the release of effective bioactive peptides from food proteins, such as peptides that lower blood-pressure, peptides that bind minerals, anti-stress peptides, peptides that increase resistance to infections, satiety-inducing peptides, immune stimulating peptides, anti-microbial peptides and insulinotropic peptides. |
