Protein Hydrolysates from Agricultural Crops—Bioactivity and Potential for Functional Food DevelopmentReportar como inadecuado




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School of Food and Nutritional Sciences, University College Cork, Cork, Ireland





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Abstract There has been an unprecedented demand for inexpensive plant-derived protein hydrolysates in recent years, owing to their potential nutritional applications. This review examines existing evidence regarding protein hydrolysates from agricultural crops such as wheat, soy, rapeseed, sunflower and barley. The bioactivity of these protein hydrolysates, including antioxidant and anti-inflammatory capabilities are discussed. In addition to evidence regarding their potential to enhance human nutrition, the effect of the hydrolysates on the techno-functional properties of foods will be reviewed. View Full-Text

Keywords: plant-derived; protein hydrolysates; bioactive; techno-functional plant-derived; protein hydrolysates; bioactive; techno-functional





Autor: Aoife L. McCarthy, Yvonne C. OCallaghan and Nora M. OBrien *

Fuente: http://mdpi.com/



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