Described herein are methods of identifying and releasing bioactive peptides from their full length proteins. The method involves (a) contacting the protein with a reducing agent, a sonication step, a high pressure processing step, a heating step, a fermentation step, or any combination thereof and (b) contacting the protein after step (a) with a hydrolytic enzyme to produce the bioactive peptide. The bioactive peptides exhibit enhanced biological activity when compared to the parent protein. The bioactive peptides may be added to foodstuffs, a medication, or to any potable, ingestible, or edible compositions.
