Proteins as the Source of Physiologically and Functionally Active Peptides

The market of functional foods and beverages develops dynamically. Biological activities of many food components which occur naturally become an issue of many scientific and industrial interests. The structural and chemical changes occurring during the proteins processing lead to the release of bioactive peptides. Their multifunctional activity is based on their structure and other factors including e.g. hydrophobicity, charge, or microelements binding properties. This article focuses on peptides with other physiological and functional activities such as antithromobotic, antioxidative, antibacterial and antifungal, sensory, and improving those nutritional value of food.