Enhancing activity of food protein‐derived peptides: An overview of pretreatment, preparation, and modification methods

Abstract

Food protein‐derived peptides have garnered considerable attention due to their potential bioactivities and functional properties. However, the limited activity poses a challenge in effective utilization aspects. To overcome this hurdle, various methods have been explored to enhance the activity of these peptides. This comprehensive review offers an extensive overview of pretreatment, preparation methods, and modification strategies employed to augment the activity of food protein‐derived peptides. Additionally, it encompasses a discussion on the current status and future prospects of bioactive peptide applications. The review also addresses the standardization of mass production processes and safety considerations for bioactive peptides while examining the future challenges and opportunities associated with these compounds. This comprehensive review serves as a valuable guide for researchers in the food industry, offering insights and recommendations to optimize the production process of bioactive peptides.

Glutamine‐derived peptides: Current progress and future directions

“…Glutamine accounts for more than 20% of total wheat protein, approximately 15% of total corn protein, approximately 10% of white rice, and approximately 8% of soybean and milk (Harris et al., 2012; Johns & Hertzler, 2021; Lenders et al., 2009). There are two main methods of protein hydrolysis: chemical hydrolysis and enzymatic hydrolysis (Chen, Ma, et al., 2023). Chemical hydrolysis hydrolyzes proteins under acidic and alkaline conditions, but the chemical reagents used in this process challenge peptide biosafety, limiting its actual production potential in food industry (Chen, Ma, et al., 2023).…”

“…There are two main methods of protein hydrolysis: chemical hydrolysis and enzymatic hydrolysis (Chen, Ma, et al., 2023). Chemical hydrolysis hydrolyzes proteins under acidic and alkaline conditions, but the chemical reagents used in this process challenge peptide biosafety, limiting its actual production potential in food industry (Chen, Ma, et al., 2023). The release of bioactive peptides through enzymes is the most important way to obtain bioactive peptides from various edible proteins (Singh et al., 2023).…”