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

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

Agriculture, 2013, vol. 3, issue 1, 1-19

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 (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2013
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