Preparation of Plant Functional Polypeptide and Its Application in Food

LIU Wanyue; LV Peixuan; YANG Yameng; XU Jianping; ZHOU Xiaohong

doi:10.13386/j.issn1002-0306.2020110038

Volume 42 Issue 24

Dec. 2021

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Science and Technology of Food Industry > 2021 > 42(24): 407-416. > DOI: 10.13386/j.issn1002-0306.2020110038

LIU Wanyue, LV Peixuan, YANG Yameng, et al. Preparation of Plant Functional Polypeptide and Its Application in Food[J]. Science and Technology of Food Industry, 2021, 42(24): 407−416. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110038.

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Preparation of Plant Functional Polypeptide and Its Application in Food

College of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 100081, China

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Received Date: November 04, 2020
Available Online: October 11, 2021

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Abstract

Abstract

Plant functional polypeptides are peptide chain fragments formed by processing plant-derived proteins. They have unique physiological functions and high nutritional value and are widely used in food. Plant functional polypeptides have made significant progress in preparation, isolation, application and industrialization. The preparation techniques of plant polypeptides include acid-base hydrolysis, enzymatic hydrolysis, and microbial fermentation. Among them, pretreatment of plant protein before enzymatic hydrolysis can improve plant functional polypeptides. Targeted enzymatic hydrolysis can reduce or eliminate the production of bitter peptides, and solve the problem of polypeptide food applications. Different enzymatic hydrolysis conditions can obtain different types of plant functional polypeptides, which have nutrition, taste, emulsification and other functions, and can be used to improve food product quality and function. The status and prospects of the plant functional peptide industry are also analyzed and discussed.
- vegetable protein,
- peptide,
- enzymatic hydrolysis,
- preparation,
- application

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