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Food peptides: purification, identification and role in the metabolism
Arroume, N.; Froidevaux, R.; Kapel, R.; Cudennec, B.; Ravallec, R.; Flahaut, C.; Bazinet, L.; Jacques, P.; Dhulster, P. (2016). Food peptides: purification, identification and role in the metabolism. Current Opinion in Food Science 7: 101-107. https://dx.doi.org/10.1016/j.cofs.2016.02.005
In: Current Opinion in Food Science. Elsevier SCI Ltd: Oxford. ISSN 2214-7993; e-ISSN 2214-8000
Peer reviewed article  
Beschikbaar in  Auteurs 
Auteurs  Top 
  • Arroume, N.
  • Froidevaux, R.
  • Kapel, R.
  • Cudennec, B.
  • Ravallec, R.
  • Flahaut, C.
  • Bazinet, L.
  • Jacques, P.
  • Dhulster, P.
Abstract
    The search for new active molecules from food protein hydrolysates represents a real challenge for animal feed, aquaculture, as fertilizer, but also in cosmetics and pharmacological fields. The constant discovery of molecules with biological activities continually brings new insights into the complex mechanisms involved in vivo. However, it remains difficult to conclude about the structure, amino acid composition, size or the physicochemical properties necessary for the activity. This review will highlight the research carried out to determine the physiological role of these peptides and the development of new tools for their production and study.
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