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Modification of Marine Bioactive Peptides: Strategy to Improve the Biological Activity, Stability, and Taste Properties

  • Published:2023-08-11 Issue: Volume: Page:
  • ISSN:1935-5130
  • Container-title:Food and Bioprocess Technology
  • language:en
  • Short-container-title:Food Bioprocess Technol

Author:

Abdo Abdullah A. A.,Al-Dalali Sam,Hou Yakun,Aleryani Hamzah,Shehzad Qayyum,Asawmahi Omer,AL-Farga Ammar,Mohammed Belal,Liu Xiaohan,Sang Yaxin

Funder

National Key R & D Program of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference136 articles.

1. Abdelhedi, O., Mora, L., Jemil, I., Jridi, M., Toldrá, F., Nasri, M., & Nasri, R. (2017). Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates. Food Chemistry, 230, 507–515. https://doi.org/10.1016/j.foodchem.2017.03.053

2. Abdelhedi, O., Nasri, R., Jridi, M., Mora, L., Oseguera-Toledo, M. E., Aristoy, M.-C., Amara, I. B., Toldrá, F., & Nasri, M. (2017). In silico analysis and antihypertensive effect of ACE-inhibitory peptides from smooth-hound viscera protein hydrolysate: Enzyme-peptide interaction study using molecular docking simulation. Process Biochemistry, 58, 145–159.

3. Abdo, A. A. A., Zhang, C., Lin, Y., Kaddour, B., Li, X., Fan, G., Teng, C., Xu, Y., & Yang, R. (2021). Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation. Journal of Food Measurement and Characterization, 15(2), 1341–1348. https://doi.org/10.1007/s11694-020-00731-7

4. Aguilar-Toalá, J. E., & Liceaga, A. M. (2021). Cellular antioxidant effect of bioactive peptides and molecular mechanisms underlying: Beyond chemical properties. International Journal of Food Science and Technology, 56(5), 2193–2204. https://doi.org/10.1111/ijfs.14855

5. Aguilar-Toalá, J. E., Quintanar-Guerrero, D., Liceaga, A. M., & Zambrano-Zaragoza, M. L. (2022). Encapsulation of bioactive peptides: A strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications. RSC Advances, 12(11), 6449–6458. https://doi.org/10.1039/d1ra08590e

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