Open AccessA review of protein hydrolysis fermented foods and their potential for health benefits
Author(s) -
Vira Putri Yarlina,
Mohamad Djali,
Robi Andoyo
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/443/1/012085
Subject(s) - fermentation , hydrolysis , food science , fermentation in food processing , enzymatic hydrolysis , chemistry , health benefits , hydrolyzed protein , microbiology and biotechnology , biochemistry , biology , lactic acid , bacteria , traditional medicine , medicine , genetics
Fermented foods are consumed in many countries and potential benefits of health. Fermented products using microorganisms resulting in different type of product. The advantages of fermented foods are easy to digest, one of them is Protein. Protein composition changed during fermentation. Protein hydrolysis by enzymatic hydrolysis of whole protein sources by appropriate proteolytic enzymes under controlled conditions. This review article is focused on the process of protein hydrolysis in fermented foods, quantitative and qualitative analysis protein hydrolysis by various methods and specific protein hydrolysis having benefits of health. Some fermented food products such as soy fermentation that gets protein hydrolyzate are Glycinin and β-conglycinin. Some of the bioactive peptides in soybean fermentation are used for health, such as antioxidant, antimicrobial, anti-diabetic and anti-cancer activities. Many other fermented food products can be explored and use this information to develop fermented food products.