About this ebook
Food-Derived Bioactive Peptides: Green Preparation, Activity Mechanisms, and Health Applications explains the uses and benefits of bioactive peptides derived from food sources. Authored by leading researchers at Fuzhou University with extensive expertise in functional foods and biotechnology, this book provides food scientists and industry professionals with detailed insights into these health-promoting compounds. It systematically covers their sources, preparation methods, activity evaluation, functional mechanisms, and practical applications.
The book explores nine major peptide classifications including antifreeze, antioxidant, antimicrobial, metal chelate, anti-ageing, anti-fatigue, immune regulatory, flavor, and self-assembling peptides. Each chapter thoroughly covers sources, evaluation methods, mechanisms, security assessment, applications, and limitations. A final chapter examines AI integration in functional peptides research, demonstrating how machine learning revolutionizes peptide discovery and bioactivity prediction.
The book includes:
- Comprehensive coverage of preparation methods including enzymatic hydrolysis, fermentation, and biotechnological approaches for generating bioactive peptides from food sources
- Detailed examination of nine major peptide classifications with consistent coverage of sources, mechanisms, applications, security assessment, and limitations
- Cutting-edge integration of artificial intelligence and machine learning applications for peptide discovery, bioactivity prediction, and preparation optimization
- Practical guidance on activity evaluation methodologies and functional mechanism analysis for each bioactive peptide category
- Real-world applications across food preservation, nutraceutical development, functional materials, and health-promoting food ingredient formulation strategies
This book serves as an essential resource for food scientists, biotechnologists, nutritional biochemists, and R&D professionals working in functional food and nutraceutical industries. It combines rigorous academic foundations with practical guidance for developing innovative health-promoting products and advancing sustainable food applications.
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About the author
SHAO-YUN WANG is Professor and Dean at the College of Biological Science and Engineering, Fuzhou University, China. She’s an expert in bioactive substances, biotechnological processing of marine and agricultural products, functional foods and materials, and food biotechnology.
XU CHEN is Associate Professor at the College of Biological Science and Engineering, Fuzhou University, China. His research is focused on bioactive proteins and peptides mining and functional mechanism analysis and applications.
XIXI CAI is Associate Professor at the College of Biological Science and Engineering, Fuzhou University, China. Her research is focused on bioactive proteins and peptides mining and functional mechanism analysis and applications.
