Food Processing for Increased Quality and Consumption by Alexandru Mihai Grumezescu Alina Maria Holban & Alina Maria Holban

Author:Alexandru Mihai Grumezescu,Alina Maria Holban & Alina Maria Holban
Language: eng
Format: epub
ISBN: 9780128114995
Publisher: Elsevier Ltd.
Published: 2018-02-28T16:00:00+00:00

Further Reading

Sun-Waterhouse D, Zhou J, Wadhwa SS. Drinking yoghurts with berry polyphenols added before and after fermentation. Food Control. 2013;32:450–460.

Chapter 9

The Contribution of Bioactive Peptides of Whey to Quality of Food Products

Tanja Krunic*

Marica Rakin*

Maja Bulatovic*

Danica Zaric**

* University of Belgrade, Belgrade, Serbia

** IHIS Techno-experts D.o.o., Research Development Center, Belgrade, Serbia

Abstract

Whey proteins are sources of biologically active peptides that can be released by controlled enzymatic hydrolysis or bacterial activity. Whey peptides have a wide range of bioactivities (ACE-inhibitory activity, antioxidant activity, antiinflammatory, antimicrobial), so these peptides are more suitable as ingredients in functional foods than molecules with only one substantial characteristic.

Bioactive peptides derived from whey protein and added into probiotic-fermented products and confectionery products (as chocolate, biscuit, or cream) affect human health directly and indirectly. These peptides increase the viable number of probiotic bacteria, increase the stability of the probiotic products, and act in the human organism as antioxidants and ACE inhibitors, increase proliferation of intestinal epithelial cells, and so forth. Bioactive peptides are suitable for application in food because of the simple procedure to produce and separate it. In summary, this chapter describes the biological activity of peptides and their practical application in food products.

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