Content Of Foodborne Peptides

Foodborne peptides are new protein hydrolysis products made from edible protein through enzymatic hydrolysis, separation, purification and other processes. They can be divided into animal derived protein peptides (such as milk protein peptides, collagen peptides) and plant derived protein peptides (such as soy peptides, corn peptides) according to their sources. Oligopeptides with a molecular weight below 1000 Da have the characteristics of fast absorption and low energy consumption, and can directly participate in tissue protein synthesis. They also have functional activities such as immune regulation and antioxidant activity.
Industrial production mainly adopts enzymatic hydrolysis (large-scale preparation) and microbial fermentation (to improve flavor), while chemical synthesis is limited by high cost and pollution, and gene recombination is restricted by expression difficulty. This product has been applied in fields such as special medical food and sports health, with a Chinese industrial scale exceeding 100 billion yuan and an average annual growth rate of over 15%. The national standard for "General Rules for Foodborne Peptide Powder" has been initiated, and research has confirmed its potential to lower blood sugar and blood lipids