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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.28 No.3
- 발행연도
- 2023.9
- 수록면
- 209 - 223 (15page)
이용수
초록· 키워드
오류제보하기
Proteins play a vital role in human development, growth, and overall health. Traditionally, animal-derived proteins were considered the primary source of dietary protein. However, in recent years, there has been a remarkable shift in dietary consumption patterns, with a growing preference for plant-based protein sources. This shift has resulted in a significant increase in the production of plant proteins in the food sector. Consequently, there has been a surge in research exploring various plant sources, particularly wild, and underutilized legumes such as Canavalia, Psophocarpus, Cajanus, Lablab, Phaseolus, and Vigna, due to their exceptional nutraceutical value. This review presents the latest insights into innovative approaches used to extract proteins from underutilized legumes. Furthermore, it highlights the purification of protein hydrolysate using Fast Protein Liquid Chromatography. This review also covers the characterization of purified peptides, including their molecular weight, amino acid composition, and the creation of three-dimensional models based on amino acid sequences. The potential of underutilized legume protein hydrolysates as functional ingredients in the food industry is a key focus of this review. By incorporating these protein sources into food production, we can foster sustainable and healthy practices while minimizing environmental impact. The investigation of underutilized legumes offers exciting possibilities for future research and development in this area, further enhancing the utilization of plant-based protein sources.
목차
ABSTRACT
INTRODUCTION
PROTEIN
NUTRITIONAL VALUE OF UNDERUTILIZED LEGUMES
SOURCE OF PROTEIN HYDROLYSATE
PROTEIN HYDROLYSATE FROM UNDERUTILIZED LEGUMES
BIOACTIVITY OF PEPTIDES FROM UNDERUTILIZED LEGUMES’ PROTEIN HYDROLYSATE
EXTRACTION OF PROTEIN HYDROLYSATE
USAGE OF PROTEOLYTIC ENZYMES
PURIFICATION OF PROTEIN HYDROLYSATE
CHARACTERIZATION OF AMINO ACID FROM UNDERUTILIZED LEGUMES’ PROTEIN HYDROLYSATE AND MOLECULAR WEIGHT OF AMINO ACID DERIVED FROM UNDERUTILIZED LEGUMES’ PROTEIN HYDROLYSATE
AMINO ACID COMPOSITION IN PROTEIN HYDROLYSATE OF UNDERUTILIZED LEGUMES
PREDICTING AMINO ACID MODEL FROM AN AMINO ACID SEQUENCE OF LEGUMES’ PROTEIN HYDROLYSATE
POTENTIAL APPLICATION OF PROTEIN HYDROLYSATE AS FUNCTIONAL FOODS
CONCLUSION
REFERENCES
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