Chemical and functional properties of cereal and legume proteins

Maritza Cruz-Castellanos, Julio César García-Zebadúa, Gloria Dávila-Ortiz, Cristian Jiménez-Martínez

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

© 2017 Nova Science Publishers, Inc. All rights reserved. Proteins are complex macromolecules that constitute around 8 to 42% of the dry weight of the plant tissue in seeds. They have a fundamental role in cellular structure and function. Nutritionally, they are a source of essential amino acids for growth, development and maintenance of the human body. As for their techno-functional properties, they affect physicochemical and sensorial characteristics of food. Elaboration of foods can affect these properties, which is a main factor in the application and development of technologies to conserve and regulate the increase of bioactive compounds. In the last years, it has been demonstrated that bioactive peptides can be present in dietary proteins like independent entities or codified within them, which can be released during gastrointestinal digestion or food processing. These peptides can be obtained through enzymatic and/or chemical hydrolysis, microbial fermentation, seed germination and/or partition of proteins or by their enrichment. The obtained peptides show a wide application as food ingredients, nitrogen source in the preparation of diets for parenteral administration, hypoallergenic formulations for infants, food with low calories and sports drinks. Their functionality depends on the number, type and sequence of amino acids constituting them, showing antioxidant, antihypertensive, cytomodulatory, opioid, opioid antagonist, antithrombotic, immunomodulatory, ion transporters, hypotensor and anticarcinogenic activities. Among the most common sources to obtain these peptides are those of animal and plant origin, highlighting legumes among the latter, in which the functional effects of several peptides and proteins have been tested in clinical studies in vivo and in vitro, finding anticancer. hypocholesterolemic, glucose and arterial pressure lowering effects, as well as antioxidant and antimicrobial activity.
Original languageAmerican English
Title of host publicationSeed Proteins: Biochemistry, Functional Properties and Health Benefits
Number of pages2
ISBN (Electronic)9781536109979, 9781536109801
StatePublished - 1 Jan 2017

Fingerprint

legume protein
functional properties
physicochemical properties
peptides
narcotic antagonists
antioxidants
antihypertensive agents
infant foods
proteins
cell structures
narcotics
anticarcinogenic activity
food processing
essential amino acids
dietary protein
transporters
plant tissues
clinical trials
seed germination
growth and development

Cite this

Cruz-Castellanos, M., César García-Zebadúa, J., Dávila-Ortiz, G., & Jiménez-Martínez, C. (2017). Chemical and functional properties of cereal and legume proteins. In Seed Proteins: Biochemistry, Functional Properties and Health Benefits
Cruz-Castellanos, Maritza ; César García-Zebadúa, Julio ; Dávila-Ortiz, Gloria ; Jiménez-Martínez, Cristian. / Chemical and functional properties of cereal and legume proteins. Seed Proteins: Biochemistry, Functional Properties and Health Benefits. 2017.
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Cruz-Castellanos, M, César García-Zebadúa, J, Dávila-Ortiz, G & Jiménez-Martínez, C 2017, Chemical and functional properties of cereal and legume proteins. in Seed Proteins: Biochemistry, Functional Properties and Health Benefits.

Chemical and functional properties of cereal and legume proteins. / Cruz-Castellanos, Maritza; César García-Zebadúa, Julio; Dávila-Ortiz, Gloria; Jiménez-Martínez, Cristian.

Seed Proteins: Biochemistry, Functional Properties and Health Benefits. 2017.

Research output: Chapter in Book/Report/Conference proceedingChapter

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N2 - © 2017 Nova Science Publishers, Inc. All rights reserved. Proteins are complex macromolecules that constitute around 8 to 42% of the dry weight of the plant tissue in seeds. They have a fundamental role in cellular structure and function. Nutritionally, they are a source of essential amino acids for growth, development and maintenance of the human body. As for their techno-functional properties, they affect physicochemical and sensorial characteristics of food. Elaboration of foods can affect these properties, which is a main factor in the application and development of technologies to conserve and regulate the increase of bioactive compounds. In the last years, it has been demonstrated that bioactive peptides can be present in dietary proteins like independent entities or codified within them, which can be released during gastrointestinal digestion or food processing. These peptides can be obtained through enzymatic and/or chemical hydrolysis, microbial fermentation, seed germination and/or partition of proteins or by their enrichment. The obtained peptides show a wide application as food ingredients, nitrogen source in the preparation of diets for parenteral administration, hypoallergenic formulations for infants, food with low calories and sports drinks. Their functionality depends on the number, type and sequence of amino acids constituting them, showing antioxidant, antihypertensive, cytomodulatory, opioid, opioid antagonist, antithrombotic, immunomodulatory, ion transporters, hypotensor and anticarcinogenic activities. Among the most common sources to obtain these peptides are those of animal and plant origin, highlighting legumes among the latter, in which the functional effects of several peptides and proteins have been tested in clinical studies in vivo and in vitro, finding anticancer. hypocholesterolemic, glucose and arterial pressure lowering effects, as well as antioxidant and antimicrobial activity.

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Cruz-Castellanos M, César García-Zebadúa J, Dávila-Ortiz G, Jiménez-Martínez C. Chemical and functional properties of cereal and legume proteins. In Seed Proteins: Biochemistry, Functional Properties and Health Benefits. 2017