Protein hydrolysates from agricultural crops—bioactivity and potential for functional food development

Aoife L. McCarthy; Yvonne C. O’Callaghan; Nora M. O’Brien

doi:10.3390/agriculture3010112

Protein hydrolysates from agricultural crops—bioactivity and potential for functional food development

Aoife L. McCarthy
, Yvonne C. O’Callaghan
, Nora M. O’Brien

School of Food and Nutritional Sciences

University College Cork

Research output: Contribution to journal › Article › peer-review

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.

Original language	English
Pages (from-to)	112-130
Number of pages	19
Journal	Agriculture (Switzerland)
Volume	3
Issue number	1
DOIs	https://doi.org/10.3390/agriculture3010112
Publication status	Published - 2013

Keywords

Bioactive
Plant-derived
Protein hydrolysates
Techno-functional

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10.3390/agriculture3010112

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title = "Protein hydrolysates from agricultural crops—bioactivity and potential for functional food development",

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.",

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author = "McCarthy, \{Aoife L.\} and O{\textquoteright}Callaghan, \{Yvonne C.\} and O{\textquoteright}Brien, \{Nora M.\}",

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doi = "10.3390/agriculture3010112",

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AU - O’Brien, Nora M.

PY - 2013

Y1 - 2013

N2 - 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.

AB - 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.

KW - Bioactive

KW - Plant-derived

KW - Protein hydrolysates

KW - Techno-functional

UR - https://www.scopus.com/pages/publications/84886710035

U2 - 10.3390/agriculture3010112

DO - 10.3390/agriculture3010112

M3 - Article

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EP - 130

JO - Agriculture (Switzerland)

JF - Agriculture (Switzerland)

IS - 1

ER -

Protein hydrolysates from agricultural crops—bioactivity and potential for functional food development

Abstract

Keywords

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