Bioactive Peptides from Meat Proteins as Functional Food Components

Jianping Wu, Forough Jahandideh, Wenlin Yu, Kaustav Majumder

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Scopus citations

Abstract

Meat is an important source of dietary proteins, contributing to approximately 35% of the total protein intake in the developed world. Although the presence of several naturally occurring bioactive peptides in various meats has been well documented in literature, the potential of meat proteins as a source of bioactive peptides for improving human health is just being recognized. Bioactive peptides could be generated via gastrointestinal digestion after meat consumption, or produced in situ via meat processing such as tenderization and fermentation, or using enzymatic hydrolysis. These peptides show angiotensin converting enzyme (ACE) inhibitory activity and antioxidant, lipid-lowering, antithrombotic and antimicrobial properties. Bioactive peptides from meat, as discussed in this chapter, possess vast potential applications for prevention of diseases and improving human health as functional food components.

Original languageEnglish (US)
Title of host publicationFood Processing
Publisherwiley
Pages181-208
Number of pages28
Volume2
ISBN (Electronic)9781119108580
ISBN (Print)9781118595183
DOIs
StatePublished - Mar 27 2015

Keywords

  • Antihypertensive
  • Antimicrobial
  • Antioxidant
  • Bioactive peptide
  • Health promotion
  • Lipid-lowering
  • Meat

ASJC Scopus subject areas

  • Engineering(all)
  • Chemical Engineering(all)

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