Production and Commercialization of Bioactive Peptides

Content Provider	Scilit
Author	Selvamuthukumaran, M. Pathak, Yashwant V.
Copyright Year	2021
Description	Bioactive peptides can be successfully prepared utilizing meat as a base, which includes different forms like raw meat, processed products and also its by-products. Antioxidant-enriched peptides can be prepared using proteins of meat and its processed products. Meat contains various kinds of proteins like myofibrillar, sarcoplasmic and salt-insoluble proteins including elastin and collagen. Extraction of peptides from fresh chicken meat can exert significant antioxidant activity. Protein hydrolysis can be effectively achieved by the fermentation process. The biological activity of peptides can be determined based on properties like charge, molecular weight and hydrophobicity. A variety of enzymes like pepsin, papain, trypsin, flavozyme, neutrase, protomax, alcalase and a-chymotrypsin were used for the preparation of biopeptides. The whole egg, including both white and yolk, contains various proteins like ovotransferrin, ovalbumin, lysozyme and phosvitin, which contain significant bioactivity, especially antioxidant activity. Book Name: Bioactive Peptides
Related Links	https://api.taylorfrancis.com/content/chapters/edit/download?identifierName=doi&identifierValue=10.1201/9781003052777-2&type=chapterpdf
Ending Page	26
Page Count	12
Starting Page	15
DOI	10.1201/9781003052777-2
Language	English
Publisher	Informa UK Limited
Publisher Date	2021-05-19
Access Restriction	Open
Subject Keyword	Book Name: Bioactive Peptides Agriculture and Animal Production Proteins Peptides Bioactive Hydrophobicity Antioxidant Processed Products
Content Type	Text
Resource Type	Chapter