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In neuerer Zeit finden Proteinasen zur Proze\u00dfoptimierung oder Qualit\u00e4tsverbesserung bei der Herstellung oder Verarbeitung von Lebensmitteln Anwendung. Der Proteinabbau ist hierbei in der Regel nur gering. Dabei k\u00f6nnen funktionelle Eigenschaften verbessert werden. Peptide weisen sehr h\u00e4ufig einen bitteren Geschmack auf und k\u00f6nnen damit den sensorischen Wert von Lebensmitteln begrenzen. Ursachen und M\u00f6glichkeiten zur Beseitigung des bitteren Geschmacks werden diskutiert<\/jats:p><jats:p>In der Di\u00e4tetik haben f\u00fcr spezielle Indikationen proteinfreie Peptiddi\u00e4ten Eingang gefunden. Sie enthalten Oligopeptide, die durch intensive enzymatische Hydrolyse von Proteinen hergestellt werden. Die intestinale Absorption kleiner Peptide unterscheidet sich von derjenigen freier Aminos\u00e4uren. Abschlie\u00dfend wird auf physiologische Wirkungen einiger Nahrungspeptide eingegangen (z. B. Peptide als Enzyminhibitoren, C\u00f6liakie als Gliadinpeptidinduzierte Enteropathie, Exorphine als Neurotransmitter).<\/jats:p>","DOI":"10.1002\/food.19850291008","type":"journal-article","created":{"date-parts":[[2006,11,2]],"date-time":"2006-11-02T23:08:11Z","timestamp":1162508891000},"page":"979-992","source":"Crossref","is-referenced-by-count":3,"title":["Bedeutung von Peptiden enzymatisch abgebauter Proteine als Bestandteile von Nahrungsmitteln"],"prefix":"10.1002","volume":"29","author":[{"given":"U.","family":"Behnke","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2006,10,19]]},"reference":[{"key":"e_1_2_1_2_2","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-662-08306-2"},{"key":"e_1_2_1_3_2","unstructured":"Behnke U. E.Kiss V.NadudvariundH.Ruttloff Nahrung im Druck."},{"key":"e_1_2_1_4_2","unstructured":"Kroll J. 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