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Special Issue Editor

Dr. Xiaowei Zhang

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Guest Editor

College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: protein/peptide function; nutritious supplementary; nutrient delivery; animal product processing

Special Issue Information

Dear Colleagues,

Animals are the main sources of dietary proteins. The major animal proteins in human foods are from dairy, meat, seafood, eggs, and insects. Animal protein is broadly recognized as having higher nutritional quality than plant-based protein, due to the fact that animal protein can supply essential amino acids and have great digestibility as well as the ability to transport other important nutrients. In addition, animal proteins have excellent physicochemical properties, such as gelling, emulsification, foaming, etc. Bioactive peptides are multifunctional compounds derived from proteins that also exhibit significant biological functions, such as antioxidant, immune, and anti-inflammatory activity, etc. Thus, proteins and peptides from animal-derived foods can be used as functional foods and pharmaceutical preparations with which to promote human health due to their advantages of high safety with no side effects, being rich sources, obvious physiological effects, and easy digestion as well as absorption. Nevertheless, the physicochemical properties and biological activities of proteins/peptides are affected by many factors and aspects, such as the enzymatic hydrolysis process, separation and purification processes, structure–activity relationship, and digestion as well as absorption status in vivo.

Dr. Xiaowei Zhang
Guest Editor

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Keywords

animal protein
animal peptide
physicochemical properties
digestive stability
absorption
functional characteristics
health benefits
function foods

Published Papers (2 papers)

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Research

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15 pages, 5307 KiB

Open AccessArticle

Preparation, Structural Characterization, and Stability of Low-Molecular-Weight Collagen Peptides–Calcium Chelate Derived from Tuna Bones

by Yaqi Zhong, Yufang Zhou, Mingzhu Ma, Yadong Zhao, Xingwei Xiang, Conghan Shu and Bin Zheng

Foods 2023, 12(18), 3403; https://doi.org/10.3390/foods12183403 - 12 Sep 2023

Cited by 2 | Viewed by 1358

Abstract

This study was conducted to prepare calcium chelate of low-molecular-weight tuna bone collagen peptides (TBCP_LMW) with a high chelation rate and to identify its structural characteristics and stability. The optimum conditions for calcium chelation of TBCP_LMW (TBCP_LMW-Ca) were determined through single-factor experiments and response surface methodology, and the calcium-chelating capacity reached over 90% under the optimal conditions. The amino acid compositions implied that Asp and Glu played important roles in the formation of TBCP_LMW-Ca. Structural characterizations determined via spectroscopic analyses revealed that functional groups such as -COO⁻, N-H, C=O, and C-O were involved in forming TBCP_LMW-Ca. The particle size distributions and scanning electron microscopy results revealed that folding and aggregation of peptides were found in the chelate. Stability studies showed that TBCP_LMW-Ca was relatively stable under thermal processing and more pronounced changes have been observed in simulated gastric digestion, presumably the acidic environment was the main factor causing the dissociation of the TBCP_LMW-Ca. The results of this study provide a scientific basis for the preparation of a novel calcium supplement and is beneficial for comprehensive utilization of tuna bones. Full article

(This article belongs to the Special Issue Proteins and Peptides from Animal-Derived Foods: Physicochemical Properties and Health Benefits)

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Review

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32 pages, 779 KiB

Open AccessReview

Preparation, Biological Activities, and Potential Applications of Hen Egg-Derived Peptides: A Review

by Li Song, Yi Chen, Huiping Liu and Xiaowei Zhang

Foods 2024, 13(6), 885; https://doi.org/10.3390/foods13060885 - 14 Mar 2024

Viewed by 647

Abstract

Food-derived peptides have been extensively studied for their benefits in humans. Hen eggs, characterized by high protein and digestibility, are an excellent source of food-derived bioactive peptides. This review summarizes the preparation methods, purification, and identification of hen egg-derived peptides (HEPs). The preparation methods mainly include enzymatic hydrolysis, microbial fermentation, and chemical synthesis. Genetic engineering is an emerging trend of HEP preparation. Then, we summarize the biological activities of HEPs, such as antioxidant activities, enzyme inhibitory activity, and antibacterial activity, of which the enzyme inhibitory activity is comprehensively summarized for the first time. The structure–activity relationship and underlying mechanism of the HEPs are further elucidated. Finally, the applications, future challenges, and opportunities of HEPs were mainly discussed in the food and non-food sectors. We focus on the potential applications of HEPs in intestinal health and assembly delivery and provide a reference for the further utilization and commercial development of HEPs. Full article

(This article belongs to the Special Issue Proteins and Peptides from Animal-Derived Foods: Physicochemical Properties and Health Benefits)

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