Background

Bioactive peptides (BPs) generated by hydrolysis of food proteins exhibit a broad spectrum of biological properties (antihypertensive, hypocholesterolemic, antimicrobial, antioxidant, etc.) in both in vitro and in vivo models. Initially obtained from milk and egg products, BPs have now largely been obtained from food byproducts such as marine, animal and plant biomasses. Amongst the various strategies being developed for BPs production, enzymatic hydrolysis (EH) is the most widely preferred due to its GRAS nature. However, the main challenge of EH is to decrease the time and quantity of enzyme, and improve yield and bioactivity of BPs.

Scope and approach

Consequently, innovative and efficient food technologies have been developed to satisfy these needs. High hydrostatic pressure (HHP) processing, a non-thermal technology, initially developed to extend food shelf-life, is being considered as a promising tool to improve the efficiency of EH and generate high value-added peptide fractions from various complex biomasses.

Findings and conclusions

This innovative and emerging technology enhances EH by inducing protein unfolding/denaturation, as well as activating the enzymes used while maintaining their nutritional and functional properties. This review discusses the state of the art of HHP technique, its applications in combination with EH, and potential challenges for the production of BPs from food-derived protein sources.

中文翻译：

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使用高静水压技术增强食品蛋白质的酶促水解和生物活性肽的生产

背景

由食物蛋白质水解产生的生物活性肽（BPS）表现出的生物学性质（抗高血压药，降胆固醇，抗微生物剂，抗氧化剂等）两者的广谱的体外和体内模型。BP最初是从牛奶和鸡蛋产品中获得的，现在主要是从食品副产品（例如海洋，动物和植物生物质）中获得的。在开发用于生产BP的各种策略中，酶促水解（EH）由于具有GRAS特性而被广泛应用。然而，EH的主要挑战是减少酶的时间和数量，以及提高BP的产量和生物活性。

范围和方法

因此，已经开发出创新和有效的食品技术来满足这些需求。高静水压（HHP）处理是一种非热技术，最初是为了延长食品的保质期而开发的，被认为是提高EH效率并从各种复杂生物质中产生高附加值肽段的有前途的工具。

结论和结论

这项创新的新兴技术通过诱导蛋白质解折叠/变性以及激活所用酶，同时保持其营养和功能特性来增强EH。这篇综述讨论了HHP技术的最新水平，其与EH结合的应用以及从食物衍生的蛋白质来源生产BP的潜在挑战。