Latent bioactive peptides in milk proteins: Proteolytic activation and significance in dairy processing

被引：302

作者：

Gobetti, M ^{[1
]}

Stepaniak, L

De Angelis, M

Corsetti, A

Di Cagno, R

机构：

[1] Univ Perugia, Sez Microbiol Agroalimentare, Dipartimento Sci Alimenti, I-06126 Perugia, Italy

[2] Univ Bari, Dipartimento Protez Piante & Microbiol Applicata, I-70126 Bari, Italy

[3] Agr Univ Norway, Dept Food Sci, N-1432 As, Norway

[4] CNR, ISPA, I-70125 Bari, Italy

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2002年 / 42卷 / 03期

关键词：

bioactive peptides; lactic acid bacteria; proteolysis; ACE-inhibitory activity; dairy products;

D O I：

10.1080/10408690290825538

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

After a brief description of the properties of bioactive peptides, the proteolytic activation of the bioactive sequences from milk protein precursors is discussed. The ability of proteolytic enzymes from various sources, especially from lactic acid bacteria, to release bioactive peptides and the physiological and biotechnological significance of these peptides in dairy products are reviewed.

引用

页码：223 / 239

页数：17

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