Functional properties of peptides: From single peptide solutions to a mixture of peptides in food products
2016
Lacou, Lélia | Léonil, Joëlle | Gagnaire, Valérie | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Bretagne (ref n 0214/12007751/00131241) and Pays-de-la-Loire (ref n 2012- 08560) regions. This project was supported by the association, Bretagne Biotechnologie Alimentaire (BBA).
This review presents the advances made concerning the ability of peptides to bestow particular functionalproperties on various matrices including foods.We focus on systems ranging from model solutionsin which peptides are rationally designed to orient their structure and to form hydrogels to mixtures ofpeptides in complex food matrices. In the latter case, peptides are an integral part of food formulationsdue to their production in situ or their addition as an ingredient. Examples of complex matrices such asfood products, where mixes of peptides are present as hydrolysates with various physico-chemicalproperties, focus on the ability of peptides to modulate the texture of foods and their functional properties,including solubility, gelation and even emulsifying and foaming properties. Attempts have beenmade to establish relationships between the physico-chemical and structural characteristics of peptidesand their functional properties.
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