Peptides are short chains of two or more amino acids connected by peptide bonds, formed through the condensation reaction between the carboxyl group of one amino acid and the amino group of another. They range from dipeptides to larger polypeptides and are essential in various biological functions such as enzyme activity, cell signaling, and immune response. In food science, peptides contribute to taste, texture, and health benefits, including antioxidant and antihypertensive properties. Their chemical and physical properties, including solubility and stability, depend on the amino acid composition, sequence, and environmental conditions like pH and temperature.