249
Szwajkowska, M., Wolanciuk, A., Barłowska, J., Krol, J., & Litwińczuk, Z. (2011). Bovine milk
proteins as the source of bioactive peptides influencing the consumers’ immune system—a
review. Animal Science Papers and Reports, 29(4), 269–280.
Tavano, O. L. (2013). Protein hydrolysis using proteases: An important tool for food biotechnology. Journal of Molecular Catalysis B: Enzymatic, 90, 1–11.
Vallabha, V. S., & Tiku, P. K. (2014). Antihypertensive peptides derived from soy protein by fermentation. International Journal of Peptide Research and Therapeutics, 20, 161–168.
Vasquez-Villanueva, R., Marina, M. L., & Garcia, M. C. (2016). Identification by hydrophilic
interaction and reversed-phase liquid chromatography-tandem mass spectrometry of peptides
with anti-oxidant capacity in food residues. Journal of Chromatography A, 1428, 185–192.
Vilcacundo, R., Martínez-Villaluenga, C., & Hernández-Ledesma, B. (2017). Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium
quinoa Willd.) during in vitro simulated gastrointestinal digestion. Journal of Functional
Foods, 35, 531–539.
Visvanathan, R., Jayathilake, C., Chaminda Jayawardana, B., & Liyanage, R. (2016). Healthbeneficial properties of potato and compounds of interest. Journal of Science and Food
Agriculture, 96, 4850–4860.
Wang, W., Mejia, D., & Gonzalez, E. (2005). A new frontier in soy bioactive peptides that may
prevent age-related chronic diseases. Comprehensive Reviews in Food Science and Food Safety,
4(4), 63–78.
Wang, X., Chen, H., Fu, X., Li, S., & Wei, J. (2017). A novel antioxidant and ACE inhibitory
peptide from rice bran protein: Biochemical characterization and molecular docking study.
LWT - Food Science and Technology, 75, 93–99.
White, B. L., Sanders, T. H., & Davis, J. P. (2014). Potential ACE-inhibitory activity and nanoLCMS/MS sequencing of peptides derived from aflatoxin contaminated peanut meal. LWT - Food
Science and Technology, 56, 537–542.
Xie, N., Huang, J., Li, B., Cheng, J., Wang, Z., & Yin, J. (2015). Affinity purification and characterisation of zinc chelating peptides from rapeseed protein hydrolysates: Possible contribution
of characteristic amino acid residues. Food Chemistry, 173, 210–217.
Yadav, J. S. S., Yan, S., Pilli, S., Kumar, L., Tyagi, R. D., & Surampalli, R. Y. (2015). Cheese whey:
A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive
peptides. Biotechnology Advances, 33(6), 756–774.
Yan, Q. J., Huang, L. H., Sun, Q., Jiang, Z. Q., & Wu, X. (2015). Isolation, identification and
synthesis of four novel antioxidant peptides from rice residue protein hydrolyzed by multiple
proteases. Food Chemistry, 179, 290–295.
Zenezini Chiozzi, R., Capriotti, A. L., Cavaliere, C., La Barbera, G., Piovesana, S., & Laganà,
A. (2016). Identification of three novel angiotensin-converting enzyme inhibitory peptides
derived from cauliflower by-products by multidimensional liquid chromatography and bioinformatics. Journal of Functional Foods, 27, 262–273.
Bioactive Peptides Derived from Different Sources
Szwajkowska, M., Wolanciuk, A., Barłowska, J., Krol, J., & Litwińczuk, Z. (2011). Bovine milk
proteins as the source of bioactive peptides influencing the consumers’ immune system—a
review. Animal Science Papers and Reports, 29(4), 269–280.
Tavano, O. L. (2013). Protein hydrolysis using proteases: An important tool for food biotechnology. Journal of Molecular Catalysis B: Enzymatic, 90, 1–11.
Vallabha, V. S., & Tiku, P. K. (2014). Antihypertensive peptides derived from soy protein by fermentation. International Journal of Peptide Research and Therapeutics, 20, 161–168.
Vasquez-Villanueva, R., Marina, M. L., & Garcia, M. C. (2016). Identification by hydrophilic
interaction and reversed-phase liquid chromatography-tandem mass spectrometry of peptides
with anti-oxidant capacity in food residues. Journal of Chromatography A, 1428, 185–192.
Vilcacundo, R., Martínez-Villaluenga, C., & Hernández-Ledesma, B. (2017). Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium
quinoa Willd.) during in vitro simulated gastrointestinal digestion. Journal of Functional
Foods, 35, 531–539.
Visvanathan, R., Jayathilake, C., Chaminda Jayawardana, B., & Liyanage, R. (2016). Healthbeneficial properties of potato and compounds of interest. Journal of Science and Food
Agriculture, 96, 4850–4860.
Wang, W., Mejia, D., & Gonzalez, E. (2005). A new frontier in soy bioactive peptides that may
prevent age-related chronic diseases. Comprehensive Reviews in Food Science and Food Safety,
4(4), 63–78.
Wang, X., Chen, H., Fu, X., Li, S., & Wei, J. (2017). A novel antioxidant and ACE inhibitory
peptide from rice bran protein: Biochemical characterization and molecular docking study.
LWT - Food Science and Technology, 75, 93–99.
White, B. L., Sanders, T. H., & Davis, J. P. (2014). Potential ACE-inhibitory activity and nanoLCMS/MS sequencing of peptides derived from aflatoxin contaminated peanut meal. LWT - Food
Science and Technology, 56, 537–542.
Xie, N., Huang, J., Li, B., Cheng, J., Wang, Z., & Yin, J. (2015). Affinity purification and characterisation of zinc chelating peptides from rapeseed protein hydrolysates: Possible contribution
of characteristic amino acid residues. Food Chemistry, 173, 210–217.
Yadav, J. S. S., Yan, S., Pilli, S., Kumar, L., Tyagi, R. D., & Surampalli, R. Y. (2015). Cheese whey:
A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive
peptides. Biotechnology Advances, 33(6), 756–774.
Yan, Q. J., Huang, L. H., Sun, Q., Jiang, Z. Q., & Wu, X. (2015). Isolation, identification and
synthesis of four novel antioxidant peptides from rice residue protein hydrolyzed by multiple
proteases. Food Chemistry, 179, 290–295.
Zenezini Chiozzi, R., Capriotti, A. L., Cavaliere, C., La Barbera, G., Piovesana, S., & Laganà,
A. (2016). Identification of three novel angiotensin-converting enzyme inhibitory peptides
derived from cauliflower by-products by multidimensional liquid chromatography and bioinformatics. Journal of Functional Foods, 27, 262–273.
Bioactive Peptides Derived from Different Sources