Mung bean proteins and peptides: nutritional, functional and bioactive properties
| Autor: | Sun Shuai, Zhu Yi-shen, Richard J. FitzGerald |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
Globulin Proteolysis lcsh:TX341-641 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology food Protein purification medicine functionality trypsin inhibitory activity chemistry.chemical_classification anti-fungal activity Nutrition and Dietetics Methionine biology medicine.diagnostic_test Chemistry Food additive 010401 analytical chemistry Public Health Environmental and Occupational Health food and beverages 04 agricultural and veterinary sciences Trypsin angiotensin converting enzyme inhibitory activity 040401 food science 0104 chemical sciences Amino acid nutrition Biochemistry biology.protein Original Article globulins lcsh:Nutrition. Foods and food supply protein extraction Food Science medicine.drug Cysteine |
| Zdroj: | Food & Nutrition Research Food & Nutrition Research, Vol 62, Iss 0, Pp 1-11 (2018) |
| ISSN: | 1654-661X |
| Popis: | To date, no extensive literature review exists regarding potential uses of mung bean proteins and peptides. As mung bean has long been widely used as a food source, early studies evaluated mung bean nutritional value against the Food and Agriculture Organization of the United Nations (FAO)/the World Health Organization (WHO) amino acids dietary recommendations. The comparison demonstrated mung bean to be a good protein source, except for deficiencies in sulphur-containing amino acids, methionine and cysteine. Methionine and cysteine residues have been introduced into the 8S globulin through protein engineering technology. Subsequently, purified mung bean proteins and peptides have facilitated the study of their structural and functional properties. Two main types of extraction methods have been reported for isolation of proteins and peptides from mung bean flours, permitting sequencing of major proteins present in mung bean, including albumins and globulins (notably 8S globulin). However, the sequence for albumin deposited in the UniProt database differs from other sequences reported in the literature. Meanwhile, a limited number of reports have revealed other useful bioactivities for proteins and hydrolysed peptides, including angiotensin-converting enzyme inhibitory activity, anti-fungal activity and trypsin inhibitory activity. Consequently, several mung bean hydrolysed peptides have served as effective food additives to prevent proteolysis during storage. Ultimately, further research will reveal other nutritional, functional and bioactive properties of mung bean for uses in diverse applications. |
| Databáze: | OpenAIRE |
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