Functional peptides for food applications

食品应用的功能性肽

• 批准号: 121822-2011
• 负责人: LiChan, Eunice
• 金额: $ 2.26万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2011
• 资助国家: 加拿大
• 起止时间: 2011-01-01 至 2012-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=475608
• 关键词: Functional; peptides; food; applications

Food proteins play a fundamental role in human health, providing essential amino acids for growth and maintenance, as well as peptides with biological activities that confer physiological benefits beyond nutrition. In recent years, there has been tremendous interest to develop bioactive peptides and protein hydrolysates as functional food ingredients to enhance human health and reduce risk of disease. However, there is a paucity of research to explore additional benefits that peptides and protein hydrolysates may confer in terms of "techno-functional" properties that contribute to product stability, sensory and textural quality.

食物蛋白质在人类健康中扮演着重要的角色，为生长和维持提供必需的氨基酸，以及具有生物活性的多肽，这些多肽除了营养外，还具有生理上的好处。近年来，人们对开发生物活性多肽和蛋白水解物作为功能性食品配料以增进人体健康和降低疾病风险产生了极大的兴趣。然而，很少有研究探索多肽和蛋白质水解物在有助于产品稳定性、感官和质地质量的“技术功能”特性方面可能带来的额外好处。