Production Method Of Foodborne Peptides

The main methods for producing foodborne peptides both domestically and internationally include enzymatic hydrolysis, separation and extraction, chemical synthesis, gene recombination, and microbial fermentation. Different methods are suitable for different purposes, each with its own advantages and disadvantages. Enzymatic hydrolysis has been widely used in the preparation of foodborne peptides due to its mature technology, low investment, and ease of large-scale production. Microbial fermentation, as a new method for producing peptides, has good development prospects due to its unique advantages.

Enzymatic hydrolysis
Enzymatic production of foodborne peptides has many advantages, such as mild production conditions, easy control of hydrolysis, and locatable enzyme cleavage. The peptide products produced have good solubility, acid and heat resistance stability, and high solubility, making them a widely used method in the field of foodborne peptide production. For over 20 years, researchers at home and abroad have conducted extensive research on the selection of proteases, enzymatic hydrolysis process parameters, separation and purification of hydrolysates, desalination, and bitterness removal. The selection of enzymes is crucial for peptide production, and researchers can produce specific enzymes through enzyme engineering based on the structural characteristics of peptides. In recent years, due to the difficulty of achieving expected results with a single enzyme, the method of producing foodborne peptide products using complex enzymatic hydrolysis has also been widely adopted. For example, the China Food Fermentation Industry Research Institute has used composite enzymes to produce food derived peptide products such as corn peptides, wheat peptides, soy peptides, fish collagen peptides, and black chicken peptides. The enzyme quantities and hydrolysis conditions of the two types have been optimized, and industrial production has been achieved. The final product contains peptides with a molecular weight of less than 1000 Da, accounting for over 85%.

Separation extraction method
Natural active peptides are widely distributed, and various foodborne peptides have been isolated from animals, plants, and some marine organisms. Foodborne peptides extracted from animal plants have the characteristics of high efficiency, low toxicity, and no pollution. They are a natural resource treasure trove for screening drugs and have broad application prospects in the food industry, pharmaceutical industry, animal husbandry, and animal husbandry. However, the content of natural active peptides in organisms is generally trace, and except for a few pharmaceutical peptide products that can be produced on an industrial scale, the production process of most extraction methods is not yet perfect and needs further improvement.