ПІСІРІЛГЕН ШҰЖЫҚ ӨНДІРІСІНДЕАҚУЫЗ ГИДРОЛИЗАТТАРЫН ҚОЛДАНУДЫҢ ИННОВАЦИЯЛЫҚ ӘДІСТЕРІ

Abstract

With the growing global population, there is an urgent need to develop sustainable food supply systems. Bioactive peptides isolated from food proteins are one of the promising solutions. These molecules can become an integral part of functional foods, contributing to the prevention and treatment of a wide range of diseases, including diabetes, cardiovascular diseases and cancer. Despite intensive studies of the bioactive properties of protein hydrolysates in vitro, the practical application of such compounds in the food industry remains poorly understood. In this paper, the possibilities of integrating hydrolysates into food products are considered, and the influence of processing and storage conditions on their properties is evaluated.