TITLE

GIDALARDA BÄ°YOAKTÄ°F PEPTÄ°T OLUÅžUMU VE AKTÄ°VÄ°TESÄ° ÃœZERÄ°NE ISIL Ä°ÅžLEM VE FERMANTASYONUN ETKÄ°LERÄ°

AUTHOR(S)
Otağ, Fadime Begüm; Hayta, Mehmet
PUB. DATE
October 2013
SOURCE
GIDA / The Journal of FOOD;2013, Vol. 38 Issue 5, p307
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Bioactive peptides, which are physiologically useful, result from proteins which exist in foods naturally by enzymatic hydrolysis during digestion or fermentation. Biological activities of these peptides can be listed as antimicrobial activity, antihypertensive activity (Angiotensin-I Converting Enzyme (ACE) inhibitors), cholesterol lowering effect, antitrombotic and antioxidant effect, mineral absorption/ bioavailability increasing activity, immunomodulatory and opioid activity. Many foods are processed before consumed. Processes such as thermal treatment and fermentation which are commonly used in food technology have an effect on protein structure and thereby bioactive peptides activity. In this review, studies about formation of bioactive peptides and their, activities have been investigated and effects of thermal treatment and fermentation on bioactive peptides have been researched.
ACCESSION #
91982627

 

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