Food and Fermentation Industries >

2019 , Vol. 45 >Issue 20: 275 - 280

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021392

Preparation, purification and bioactivities of millet protein peptides: A review

  • JI Zhongwei ,
  • MAO Jian ,
  • LIU Shuangping
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  • 1(National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China);
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China);
    3(Institute of Food Biotechnology (Rugao Jiangda Food Biotechnology Research Institute Co., Ltd.),Jiangsu Industrial Technology Research Institute, Nantong 226500, China)

Received date: 2019-06-18

  Online published: 2019-12-20

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Abstract

Millet is one of traditional grains in North and Northwest China, which contains abundant nutrients, especially proteins. As millet proteins consist over 42% essential amino acids, it is an excellent source for plant protein. Current researches on preparation, purification, identification and biological activity of millet protein peptides were summarized. Various bioactivities has been found for millet protein peptides obtained via enzymatic hydrolysis or microbial fermentation, such as antioxidant, antimicrobial, immunomodulatory and antihypertensive effects etc., which consequently had application prospects in functional foods and other areas. Further researchers are still needed, such as preparation of peptides by multi-strains fermentation. Moreover, animal studies and underlying mechanisms of the bioactive peptides, as well as peptide stability and its flavor characteristics also need further investigation.

Key words： millet protein; peptide; preparation; separation and purification; biological activity

Cite this article

JI Zhongwei , MAO Jian , LIU Shuangping . Preparation, purification and bioactivities of millet protein peptides: A review[J]. Food and Fermentation Industries, 2019 , 45(20) : 275 -280 . DOI: 10.13995/j.cnki.11-1802/ts.021392

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