Protein hydrolysates and/or bioactive peptides in
nutraceuticals and functional foods
Vijai K. Pasupuleti and Elvira de Meija
Sponsored by Nutraceuticals Division, IFT
Protein hydrolysates/bioactive peptides in
nutraceuticals and functional foods
• Although protein hydrolysates and/or bioactive peptides have been
consumed in the foods from a very long time only recently scientists
have focused their efforts to identify specific peptides and their role
in nutrition.
• At the same time the manufacturers are refining their processes and
embracing with the latest technologies to develop such specific protein
hydrolysates/bioactive peptides.
• Further the scientific evidence is also increasing to use them as
nutraceuticals and/or functional foods.
• As a result this field is rapidly growing and the sales of protein
hydrolysates are increasing year over year.
Protein hydrolysates/bioactive peptides in
nutraceuticals and functional foods
Protein hydrolysates manufacturing and their use in nutraceuticals and functional foods.
Vijai K. Pasupuleti, SAI International, IL
Bioactive soy peptides and obesity. Elvira Gonzalez de Mejía, Dept. of Food Science &
Human Nutrition, U of Illinois, Urbana Champaign
C12 Peptide: A natural and fast acting ingredient for blood pressure support. Jenny A.
Cadee, DMV International, Wageningen Netherlands
Stress management with a milk protein hydrolysate containing a bioactive peptide.
Catherine Lefranc-Millot, Health Products R&D, INGREDIA, France
PeptoPro, a casein peptide with new biochemical and technical properties. Stefan
Siebrecht, DSM Food Specialities, Delft, Netherlands
Panel discussion comprising representatives from academia, industry and government
organizations. This panel will discuss the past, present and future of protein
hydrolysates/bioactive peptides in nutraceuticals and functional foods