Bedeutung von Peptiden enzymatisch abgebauter Proteine als Bestandteile von Nahrungsmitteln

Abstract

In comparison with proteins, peptides occur only in very small amounts in foods. An exception are peptides, which result from proteins to a higher or lower extent in the course of natural or microbial disintegration or ripening processes. Recently, proteinases are used for process optimization or quality improvement in the production or processing of foods. Usually, the protein degradation in these cases is only small, but functional properties may be improved. Peptides frequently show a bitter taste and may limit the sensory value of foods. Sources and possibilities to remove the bitter taste are discussed. In dietetics protein-free peptide diets are introduced for special indications. They contain oligopeptides which are produced by intensive hydrolysis of proteins. The intestinal absorption of small peptides is different from that of free amino acids. Finally, physiological effects of some dietary peptides are discussed (e.g. peptides as enzyme inhibitors, coeliac disease as a gliadine-peptide induced enteropathy, exorphines as neurotransmitters).

Enzymatic modification of yeast protein isolates

“…1 g of protein was mixed with 20 ml of distilled water in a centrifugal tube for 1 min. The emulsifying properties were evaluated according to YASUMATSU [26] in the modification of BEHNKE [27]. After centrifugation at 5,000 g, the supernatant was decanted, and the tube turned The Fat Binding Capacity (FBC) was determined according to the gravimetric centrifugal method of SCHWENKE [25].…”