Bioactive peptides in milk products

Abstract

Some peptides produced in vitro or in vivo by enzymatic hydrolysis of caseins and whey proteins can affect some biological functions of the body and therefore they are called bioactive peptides. In this paper the physiological significance of bioactive peptides is reviewed and the analytical methods for their purification and determination are summarised. Moreover this article deals with the effects of food processing on biopeptide availability.