Plant Seed Proteins: Chemistry, Technology and Applications-Reference-Cited by-同舟云学术

Plant Seed Proteins: Chemistry, Technology and Applications

Published:2018-08-25 Issue:2 Volume:6 Page:461-469
ISSN:2347-467X
Container-title:Current Research in Nutrition and Food Science Journal
language:
Short-container-title:Curr Res Nutr Food Sci

Author:

K Sonawane Sachin¹^ORCID,S Arya Shalini¹^ORCID

Affiliation:

1. Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra, India- 400 019.

Abstract

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.

Publisher

Enviro Research Publishers

Subject

Medicine (miscellaneous),Food Science

Reference129 articles.

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4. Khursheed, S., Raina, A., Khan S. Improvement of yield and mineral content in two cultivars of Vicia faba L. through physical and chemical mutagenesis and their character association analysis. Arch Curr Res Int. 2016;4:1–7.

5. CrossRef

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