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Pinto Beans (Phaseolus vulgaris L.) as a Functional Food: Implications on Human Health
Open AccessArticle

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

School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Agriculture 2013, 3(1), 112-130; https://doi.org/10.3390/agriculture3010112
Received: 4 November 2012 / Revised: 8 February 2013 / Accepted: 17 February 2013 / Published: 25 February 2013
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
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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.

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