Progress in Preparation and Application of High Fischer Ratio Oligopeptides Derived from Food Protein Source

doi:10.7506/spkx1002-6630-201415058

Abstract

Abstract:

Oligopeptide is usually composed of 3 to 9 amino acids. High Fischer ratio oligopeptide is one kind of peptide
mixture with a molar ratio of branched-chain amino acids (Leu, Ile and Val) to aromatic amino acids (Phe, Trp and Tyr)
higher than 20. High Fischer ratio oligopeptides have been reported to have multi-physiological functions. This paper
reviews recent advances in raw material selection, preparation and physiological functions of high Fischer ratio oligopeptides
derived from food protein source. Meanwhile, potential future research directions are discussed.

Key words: food protein source, high Fischer ratio, oligopeptides, enzymatic hydrolysis, physiological activities

CLC Number:

TS202.1

WEI Rong-bian, HUANG Cheng, LUO Hong-yu, SONG Ru. Progress in Preparation and Application of High Fischer Ratio Oligopeptides Derived from Food Protein Source[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201415058.

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Progress in Preparation and Application of High Fischer Ratio Oligopeptides Derived from Food Protein Source

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