1. Preparation, bioactivities, and food industry applications of tuber and tuberous roots peptides: A review.
- Author
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Zhu M, Li F, Zhang Y, Yu J, Wei Y, and Gao X
- Subjects
- Food Industry, Antioxidants chemistry, Plant Proteins chemistry, Plant Proteins metabolism, Humans, Plant Tubers chemistry, Plant Tubers metabolism, Peptides chemistry, Peptides metabolism, Plant Roots chemistry, Plant Roots metabolism
- Abstract
Tuber and tuberous roots proteins are important sources for producing bioactive peptides. The objective of this review is to present the current research status of tubers and tuberous roots bioactive peptides (TTRBP), including its preparation methods, purification techniques, structure identification approaches, biological functions, and applications in the food industry. Moreover, the current challenges and future development trends of TTRBP are elucidated. Currently, TTRBP are mainly produced by enzymatic hydrolysis and fermentation. Pretreatment like high static pressure, ultrasound and microwave can assist enzymatic hydrolysis and facilitate TTRBP production. In addition, TTRBP are structurally diverse, which is related to the molecular weight, amino acids composition, and linkage mode. Accordingly, they have various biological activities (such as antioxidant, antihypertensive, hypoglycemic) and have been utilized in the food industry as functional ingredients and food additives. This review will provide valuable insights for the optimal utilization of tuber and tuberous roots., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2024
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