Biologically active peptides and enzymatic approaches to their production.
This review briefly surveys various classes of biologically active and flavor peptides that have been isolated and characterized in recent years, and analyzes emerging trends and advances in biotechnological methods for their production.
Gill
I
I
Department of Biotechnology and Enzymology, BBSRC Institute of Food Research, Reading, United Kingdom.
López-Fandiño
R
R
Jorba
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X
Vulfson
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EN
D000595:Amino Acid Sequence; D000900:Anti-Bacterial Agents / Q000138:chemical synthesis; D000998:Antiviral Agents / Q000138:chemical synthesis; D001709:Biotechnology / Q000379:methods; D010450:Endopeptidases; D004800:Enzymes, Immobilized; D006728:Hormones / Q000138:chemical synthesis; D008969:Molecular Sequence Data; D009479:Neuropeptides / Q000138:chemical synthesis; D009842:Oligopeptides / Q000138:chemical synthesis*; D010446:Peptide Fragments / Q000138:chemical synthesis; D010455:Peptides / Q000138:chemical synthesis*
D000900:Anti-Bacterial Agents; D000998:Antiviral Agents; D004800:Enzymes, Immobilized; D006728:Hormones; D009479:Neuropeptides; D009842:Oligopeptides; D010446:Peptide Fragments; D010455:Peptides; D010450:Endopeptidases