Bioactive Properties of Peptides Generated from Meat Proteins

Abstract

This chapter discusses generation of peptides from meat proteins and potential benefits of such peptides. It focuses on Maillard reaction products (MRPs) generated from meat protein-derived peptides. During gastrointestinal proteolysis, bioactive peptides are liberated from food proteins by various digestive enzymes. Bioactive compounds including peptides are produced during fermentation processes of foods. In most fermented foods, proteolytic changes occur and various peptides are generated from food proteins. Bioactive peptides generated from meat proteins are promising food ingredients for developing functional foods. The Maillard reaction is a critical chemical reaction in such changes. This reaction occurs between amines and carbonyl compounds, especially reducing sugars. Since food protein–derived peptides are widely utilized in many processed foods, the changes of peptides by the Maillard reaction in foods deserve concern and research. Meat and meat products are closely related with the Maillard reaction. Meat and meat products are very complex systems with numerous compounds and generally cooked before eating.