Functional properties of peptides: From single peptide solutions to a mixture of peptides in food products
2016
Lacou, Lélia | Léonil, Joëlle | Gagnaire, Valérie
This review presents the advances made concerning the ability of peptides to bestow particular functional properties on various matrices including foods. We focus on systems ranging from model solutions in which peptides are rationally designed to orient their structure and to form hydrogels to mixtures of peptides in complex food matrices. In the latter case, peptides are an integral part of food formulations due to their production in situ or their addition as an ingredient. Examples of complex matrices such as food products, where mixes of peptides are present as hydrolysates with various physico-chemical properties, 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 been made to establish relationships between the physico-chemical and structural characteristics of peptides and their functional properties.
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