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

Listed author(s):
  • 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)

Registered author(s):

    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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    Article provided by MDPI, Open Access Journal in its journal Agriculture.

    Volume (Year): 3 (2013)
    Issue (Month): 1 (February)
    Pages: 1-19

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    Handle: RePEc:gam:jagris:v:3:y:2013:i:1:p:112-130:d:23764
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    1. anonymous, 2000. "The brave new world of agriculture," EconSouth, Federal Reserve Bank of Atlanta, issue Q3, pages 8-13.
    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).
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