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Now a days consumers, in order to feed with balanced diet, prefer healthy and reliable foods. In this respect food manufacturers are trying to respond the demands of consumers by developing new types of foods such as diet foods ( low calorie foods), modified foods (organic foods) and functional foods (probiotic and prebiotics). Thus, production of nutritious, functional and beneficial foods has become a growing sector in the United States and European countries. Proteins are major source of many bioactive peptides. Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions and may ultimately influence human health. These peptides stay inactive within the main protein structure and activated by the enzymatic hydrolysis. These bioactive peptides, derived from proteins, are able to influence basic body systems (cardiovascular, nervous, gastrointestinal and immune systems) and show multi-functional character. Due to these properties, studies have recently been focused on milk proteins and their bioactive peptides. Such peptides are inactive within the sequence of the milk protein. Whey contains a multitude of biologically active proteins and peptides. Physiologically active serum proteins are serum albumin, immunoglobulins, proteose-peptone, lactoferrin, lactoperoxidase and growth factors. In addition to these, enzymatic degradation of serum proteins releases a number of bioactive peptides such as alfa-lactophorin, beta-lactophorin, beta- lactotensin, lactokinin, albutensin, serophorin and lactoferricin. One of the common qualities of bioactive substances is their sensitivity to the physical and chemical properties of the environment. For this reason, the usefulness of bioactive components in food is limited by the structure. In order to sustain bioavailibility of these peptides, limiting its relationship with the media by encapsulation technology is one of them osthotly debated issues on in recent years.

Nanoencapsulation of Biologically Active Peptides from Whey Proteins