ABSTRACT
Peptides are present naturally in foods, arising mainly
from the partial degradation of protein polypeptide
chains. Some peptides, like the dipeptides carnosine,
anserine, and balenine in vertebrate muscle or gluta-
thione in fruits, are nonproteinic in origin. In other
cases, peptides are present in foods because they
are used as additives (sweeteners, flavor enhancers,
bulking agents in light drinks, etc.). Enzymatic hydrolysis of food proteins yields pep-
tides that are of great interest to the food industry
and are utilized for various purposes, e.g., improving the
functional properties of foods, flavoring agents, in
dietetic food, parenteral feeding (casein hydrolyzates),
or milk protein substitutes in cases of intolerance. The multiple functions of peptides in foods (anti-
oxidants, antimicrobial agents, interfacial agents) and
their role in the development of characteristic flavors
(sweetness, bitterness), as well as the information they
can provide about the genuineness of foods, make
peptide analysis a necessity. Both producers and government laboratories
have considerable interest in the study of peptides,
both for research purposes and for the control of raw
materials or manufactured foods. For this reason,
substantial attention is now being focussed on the
development of analytical techniques designed to
separate, characterize, and quantify peptides.
