Bioactive Peptides: Types, Roles and Research

Kathryn Powell (Editor)

Series: Food Science and Technology
BISAC: TEC012000



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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Bioctive peptides are small peptides composed of between 3 to 20 amino acid residues. Plant and animal food proteins are a source of a big number of bioactive peptides. These peptides have different uses within the pharmaceutical, medical, cosmetic, and food industries. In science literature, peptides from food proteins are reported to have biological activities such as antimicrobial, antioxidant, antitumoral, anti-inflammatory, antiviral, opiate, antithrombotic, and anti-hypertensive activities. This book reviews the types, roles and recent research of bioactive peptides.


Chapter 1. The Antioxidant and Chelating Activity of Jatropha curcas L Protein Hydrolysates Obtained by Alcalase, Pepsin and Pancreatin Treatment
Santiago Gallegos-Tintoré, Javier Vioque, Manuel Alaiz, Julio Girón-Calle, Cristina Torres-Fuentes, Javier Solorza-Feria, David Betancur-Ancona, Luis Chel-Guerrero, and Alma Leticia Martínez-Ayala (Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Yucatán, México, and others)

Chapter 2. Antimicrobial and Antioxidant Peptides Obtained from Food Proteins
W. Carrillo, D. Barrio, J. Welbaum, C. Carpio, R. Vilcacundo, D. Morales, and J. Ortiz (Laboratory of Functional Foods. Faculty of Food Science and Engineering, Technical University of Ambato, Ambato, Ecuador, and others)

Chapter 3. The Analysis of Bioactive Peptides in Meat and Meat Products
Paulina Kêska and Joanna Stadnik (Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland)


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