Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products

• Main Authors: I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova
• Format: Article
• Language: English
• Published: The V.M. Gorbatov All-Russian Meat Research Institute 2019-12-01
• Series: Teoriâ i Praktika Pererabotki Mâsa
• Subjects: biologically active peptides; autolysis of meat raw materials; enzymatic treatment of muscle tissue; ace-i
• Online Access: https://www.meatjournal.ru/jour/article/view/124
• ISSN: 2414-438X; 2414-441X

Over many years, proteins and polypeptides have aroused scientific-practical interest due to multiple functions in the metabolic processes in the body upon vital activities. Biologically active substances of protein origin have wide application in different industries, including the food industry and medicine. At present, many studies are directed towards investigation of mechanisms of formation of such physiologically valuable food components as biologically active peptides and methods of their recovery from meat raw materials and meat products. A large part of literature data confirms that mechanisms of formation of such peptides are similar irrespective of methods of their generation. Their basis is enzymatic hydrolysis of muscle tissue proteins under the action of intracellular enzymes during autolysis, digestive enzymes of the human gastrointestinal tract or commercial enzyme preparations used in laboratories or in the industry. The method of culinary and/or technological processing also affects the process of biopeptide formation in meat products, namely, their recovery and availability.