This study is a review of bioactive peptide fractions in the food, and pharmaceutical sectors. It provides information on their use of those ingredients.
The major protein fractions in bovine milk include α-LA (lactalbumine), β-LG (lactoglobuline), caseins, immunoglobulins, lactoferrin, proteose-peptide fractions (heat-stable, acid soluble phosphoglycoproteins), and minor whey proteins such as transferrin and serum albumin.
It is well established that in vitro incubation of these milk proteins with gastrointestinal proteinase preparations enriched in pepsin, trypsin, and chymotrypsin activities results in the release numerous active peptides. Therefore it is likely that bioactive (antihypertensive and other physiologically active) peptides are generated during gastrointestinal transport.
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