Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten-free foods and sports nutrition

Simple item page
dc.contributor.authorShevkani, Khetan
dc.contributor.authorSingh, Narpinder
dc.contributor.authorPatil, Chidanand
dc.contributor.authorAwasthi, Ankit
dc.contributor.authorPaul, Maman
dc.date.accessioned2024-01-21T10:24:01Z
dc.date.accessioned2024-08-13T10:13:32Z
dc.date.available2024-01-21T10:24:01Z
dc.date.available2024-08-13T10:13:32Z
dc.date.issued2022-03-07T00:00:00
dc.description.abstractPulses are inexpensive and eco-friendly source of biologically active proteins/peptides exhibiting antioxidative and antimicrobial properties. The antimicrobial activity of pulse proteins/peptides is ascribed to their ability to interact with components of bacterial/fungal cells or viral-envelope, while antioxidative effects are the result of absorption/scavenging of free radicals and reactive oxygen species, which depend on amino acid composition/sequence, hydrophobicity and molecular mass and vary with multiple factors, including, protein source, hydrolysing enzyme and conditions employed for hydrolysis. Pulse proteins also are useful for quality improvement of gluten-free (GF) foods to fulfil the increasing demand not only of safe and nutritious but also of acceptable products for people with gluten-related disorders. They contribute technological and sensory quality to GF baked products through providing lysine and improving hydration, viscoelasticity and gas retention, though the production of GF products with quality comparative to wheat-based baked products is challenging. The inclusion of pulse proteins in pastas and noodles reduces their glycaemic index and improves textural and cooking properties. Also, pulse proteins were found to be comparable with animal proteins in enhancing exercise capacity and athletic performance; hence, these may be considered suitable in developing health-promoting plant-based athletic foods. � 2022 Institute of Food Science and Technology.en_US
dc.identifier.doi10.1111/ijfs.15666
dc.identifier.issn9505423
dc.identifier.urihttp://10.2.3.109/handle/32116/3083
dc.identifier.urlhttps://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15666
dc.language.isoen_USen_US
dc.publisherJohn Wiley and Sons Incen_US
dc.subjectAntimicrobial propertiesen_US
dc.subjectantioxidative activityen_US
dc.subjectgluten-freeen_US
dc.subjectpulse proteinsen_US
dc.subjectsports nutritionen_US
dc.titleAntioxidative and antimicrobial properties of pulse proteins and their applications in gluten-free foods and sports nutritionen_US
dc.title.journalInternational Journal of Food Science and Technologyen_US
dc.typeReviewen_US
dc.type.accesstypeClosed Accessen_US

Files

Collections

Applied Agriculture - Research Publications