Agriculture 2013, 3(1), 112-130; doi:10.3390/agriculture3010112
Article

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

Aoife L. McCarthyemail, Yvonne C. O'Callaghan and Nora M. O'Brien* email
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
* Author to whom correspondence should be addressed.
Received: 4 November 2012; in revised form: 8 February 2013 / Accepted: 17 February 2013 / Published: 25 February 2013
(This article belongs to the Special Issue Healthy Benefits of Nutraceutical, Phytochemicals in Agricultural Products)
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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.
Keywords: plant-derived; protein hydrolysates; bioactive; techno-functional

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MDPI and ACS Style

McCarthy, A.L.; O'Callaghan, Y.C.; O'Brien, N.M. Protein Hydrolysates from Agricultural Crops—Bioactivity and Potential for Functional Food Development. Agriculture 2013, 3, 112-130.

AMA Style

McCarthy AL, O'Callaghan YC, O'Brien NM. Protein Hydrolysates from Agricultural Crops—Bioactivity and Potential for Functional Food Development. Agriculture. 2013; 3(1):112-130.

Chicago/Turabian Style

McCarthy, Aoife L.; O'Callaghan, Yvonne C.; O'Brien, Nora M. 2013. "Protein Hydrolysates from Agricultural Crops—Bioactivity and Potential for Functional Food Development." Agriculture 3, no. 1: 112-130.

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