Plant Seed Proteins: Chemistry, Technology and Applications

被引：1
|
作者：
Sonawane, Sacachin K. [1 ]
Arya, Shalini S. [1 ]
机构：
[1] Inst Chem Technol, Food Engn & Technol Dept, NM Parikh Marg, Bombay, Maharashtra, India
来源：
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE | 2018年 / 6卷 / 02期
关键词：
Antimicrobial activity; Bioactive peptides; Plant seed; Protein hydrolysate;
D O I：
10.12944/CRNFSJ.6.2.20
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This review deals with the significance of plant seed proteins. Plant seed proteins are known to provide various beneficial activities like antimicrobial, antihypertensive, antiviral and antioxidant. They are essential source of amino acids; act as a source of nutrition booster. Present review elaborates on extraction of proteins and hydrolysis with their advantages and disadvantages, their nutritional property, health benefits and challenges associated with the peptides.
引用
收藏
页码：461 / 469
页数：9
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