Corn peptides refer to a mixture of small molecule peptides extracted from corn protein (such as zein) through enzymatic hydrolysis or fermentation techniques. It is composed of multiple amino acids connected by peptide bonds, with a molecular weight usually less than 1000 daltons, and has characteristics such as easy absorption and strong biological activity.
Main features:
- High absorption rate: Small molecule structures can be directly absorbed by the intestine, which is more efficient than intact proteins.
- Hypoallergenicity: Corn peptides have much lower allergenicity than corn protein, making them suitable for sensitive populations.
- Functional activity
Liver protection effect: May accelerate alcohol metabolism and alleviate liver burden.
Antioxidant: Clearing free radicals and delaying aging.
Regulating blood pressure: Specific peptide segments may inhibit ACE enzyme (angiotensin-converting enzyme).
Anti fatigue: Provides fast energy and relieves fatigue after exercise.
Application areas:
Health food: such as hangover and liver protection products, sports nutrition supplements.
Food additives: used as flavor enhancers or nutritional enhancers.
Pharmaceutical raw materials: Potential for assisting in the development of blood pressure lowering or antioxidant drugs.
Difference from corn protein:
Corn peptides are degradation products of corn protein, with smaller molecules and more significant functions, while corn protein is a large molecule that needs to be digested and decomposed before it can be utilized.
In summary, corn peptides are high value-added products of corn deep processing, combining nutrition and biological activity, and widely used in the field of health.