Stability of Bioactive
Solubility of Protein has an effect on quality of foodstuffs especially with high amount of proteins. Enzyme hydrolysis of such food products increases solubility as well as thermal Stability but on the other hand, it also distorts its composition and in order to control this change, it is recommended to use controlled hydrolysis which regulates manufacture of peptides that distorts the taste of food products. This paper intends to discuss stability of bioactive compounds such as peptides and stability of bioactive in food products. The paper will further elaborate on problems associated with bioactive when added in fruits juices and solution to the problem.
Stability in general beverages
Stability of Bioactive in peptides, protein and stability
Stability of bioactive compounds is always considered as a major concern in the field of chemistry and biology due to the storage temperature and duration of time. Various bioactive compounds such as peptides, ascorbic acid, total phenols, anthocyanins, and alkamides, and polysaccharides change their properties when stored for longer period of time or stored in a high temperature. According to a research antioxidant property or capacity of strawberry changed when stored for more than 28 days. Lightness value (L) of strawberry decreased considerably as p was less than 0.05 when stored for more than 28 days and at 15° C. It is also observed that kinetics (k) was constantly increasing when temperature was increasing. Rate of reaction of (k) for anthocyanins changed from 0.95x10−2 day−1 to 1.71×10−2 day−1 at 4 °C and 15 °C (Patras et al., 2011).
Peptides are different from proteins on basis of several structural differences and are found in a number of forms. Stability of bioactive peptides depends upon proper separation process and purification. Chromatography method has replaced salting batch method and solvent extraction method. Technological advancement enables extraction of peptides with minimum damage. Stability of peptides can also be improved by the synthesizing inhibitory peptides into miniature stable protein, and by placing few prolines at the extreme ends of bioactive peptides
Protein is essential component of daily food that fulfills nutritional requirements of human body. Food protein is major source to derive bioactive peptides. Majority of the bioactive peptides have common properties including short residue length, possessing propline, lysine, and amino acid. Angiotensin peptide derived from fish and milk protein. Immunomodulatory from soybean and opioid peptide procured from wheat. All these food protein bioactive perform different functions in the human body (Walker, 2002).
References
Ankit Patras, Nigel P. Brunton, B. K. Tiwari and Francis Butler. (October 2011). Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage. Food and Bioprocess Technology, Volume 4 , 1245-1252.
Walker, J. R. (Dec, 2002). Improving the stability of bioactive peptides using protein-based motifs. University of Georgia.
