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Protein Hydrolysates from Agricultural Crops—Bioactivity and Potential for Functional Food Development

Author

Listed:
  • Aoife L. McCarthy

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

  • Yvonne C. O'Callaghan

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

  • Nora M. O'Brien

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

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.

Suggested Citation

  • Aoife L. McCarthy & Yvonne C. O'Callaghan & Nora M. O'Brien, 2013. "Protein Hydrolysates from Agricultural Crops—Bioactivity and Potential for Functional Food Development," Agriculture, MDPI, vol. 3(1), pages 1-19, February.
    • Handle: RePEc:gam:jagris:v:3:y:2013:i:1:p:112-130:d:23764
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    References listed on IDEAS

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    2. Bautista, Romeo M., 2000. "Agriculture-based development," TMD discussion papers 51, International Food Policy Research Institute (IFPRI).
    3. Lenth, Russell V., 2009. "Response-Surface Methods in R, Using rsm," Journal of Statistical Software, Foundation for Open Access Statistics, vol. 32(i07).
    4. Cheng, Guoqiang, 2007. "China’s Agriculture within the World Trading System," 2007: China's Agricultural Trade: Issues and Prospects Symposium, July 2007, Beijing, China 55022, International Agricultural Trade Research Consortium.
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