Proteins and Peptides from Animal-Derived Foods: Physicochemical Properties and Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (26 July 2024) | Viewed by 4824
Special Issue Editor
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
Manuscript Submission Information
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Keywords
- animal protein
- animal peptide
- physicochemical properties
- digestive stability
- absorption
- functional characteristics
- health benefits
- function foods
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