Bioactive peptides are amino acid sequences with diverse biological activities once released from the protein that contains them. The biological activities are antioxidants, antihypertensive, hypoglycemic, hypolipidemic, immunomodulatory, anticancer, and others. Some of these peptides exert various biological activities, explained by their chemical structure and conformation. The bioactive peptides represent a quickly developing field of knowledge that attracts the interest of many researchers. On the other hand, functional properties are unique quality attributes of foods and food products. In this sense, water and oil absorption capacity are important to maintain or improve softness, mouthfeel, and sensory acceptability. Likewise, foaming, emulsifying, and gelling properties are important, as they are responsible for valuable characteristics such as texture, stability, sensory acceptability, and shelf life. The functional properties of the food ingredients affect the processing, quality, acceptability, and use in foods and food formulations. These properties are influenced by the components of the food material, especially proteins, carbohydrates, fats, fiber, and other food additives. These properties occur due to the chemical structure of the molecules and the strong interactions between all of them.
This Research Topic aims to learn about the progress in the interesting area of bioactive peptides and their production by diverse methods such as chemical hydrolysis, enzymatic hydrolysis, microbial fermentation, physical processes, chemical synthesis, or using recombinant techniques. The discovery of new peptides, new ways to obtain peptides, design of bioactive peptides using computational tools such as molecular docking, machine learning, etc will be included. On the other hand, foods contain molecules that can maintain or provide stability, and rheological and organoleptic properties, which are of great commercial importance. This way, it is important to study these molecules, the interactions they can carry out, and the properties they can provide to the products to which they can potentially be added. It is also interesting to know why these components work as they do. In addition, the various chemical, biochemical, or physicochemical modifications of these molecules to improve or change their functionality.
We welcome Original Research and Review articles on themes including, but not limited to:
• The production of bioactive peptides from diverse sources
• Peptides production using hydrolysis, fermentation, and in vitro synthesis
• Bioactive peptide synthesis
• New bioactive peptides discovery
• Multifunctional peptides and action mechanism
• The characterization of their biological activity with in vitro and/or in vivo experiments
• The determination of the stability and bioavailability
• In silico design and characterization
• Techno-functional properties of proteins, polysaccharides and peptides
• Biochemistry of functional food
• Food processing and functional properties
Bioactive peptides are amino acid sequences with diverse biological activities once released from the protein that contains them. The biological activities are antioxidants, antihypertensive, hypoglycemic, hypolipidemic, immunomodulatory, anticancer, and others. Some of these peptides exert various biological activities, explained by their chemical structure and conformation. The bioactive peptides represent a quickly developing field of knowledge that attracts the interest of many researchers. On the other hand, functional properties are unique quality attributes of foods and food products. In this sense, water and oil absorption capacity are important to maintain or improve softness, mouthfeel, and sensory acceptability. Likewise, foaming, emulsifying, and gelling properties are important, as they are responsible for valuable characteristics such as texture, stability, sensory acceptability, and shelf life. The functional properties of the food ingredients affect the processing, quality, acceptability, and use in foods and food formulations. These properties are influenced by the components of the food material, especially proteins, carbohydrates, fats, fiber, and other food additives. These properties occur due to the chemical structure of the molecules and the strong interactions between all of them.
This Research Topic aims to learn about the progress in the interesting area of bioactive peptides and their production by diverse methods such as chemical hydrolysis, enzymatic hydrolysis, microbial fermentation, physical processes, chemical synthesis, or using recombinant techniques. The discovery of new peptides, new ways to obtain peptides, design of bioactive peptides using computational tools such as molecular docking, machine learning, etc will be included. On the other hand, foods contain molecules that can maintain or provide stability, and rheological and organoleptic properties, which are of great commercial importance. This way, it is important to study these molecules, the interactions they can carry out, and the properties they can provide to the products to which they can potentially be added. It is also interesting to know why these components work as they do. In addition, the various chemical, biochemical, or physicochemical modifications of these molecules to improve or change their functionality.
We welcome Original Research and Review articles on themes including, but not limited to:
• The production of bioactive peptides from diverse sources
• Peptides production using hydrolysis, fermentation, and in vitro synthesis
• Bioactive peptide synthesis
• New bioactive peptides discovery
• Multifunctional peptides and action mechanism
• The characterization of their biological activity with in vitro and/or in vivo experiments
• The determination of the stability and bioavailability
• In silico design and characterization
• Techno-functional properties of proteins, polysaccharides and peptides
• Biochemistry of functional food
• Food processing and functional properties
