Proteínas vegetais como alimentos funcionais - revisão / Vegetable proteins as functional foods – review

Eloize da Silva Alves, Luciana Alves da Silva, Bruno Henrique Figueiredo Saqueti, Carla Adriana Ferrari Artilha, Denise de Moraes Batista da Silva, Luana Cristina Silva de Sousa, Monica Regina da Silva Scapim, Jesui Vergílio Visentainer

Abstract


Alimentos vegetais possuem propriedades biológicas, podendo ser considerados alimentos potencialmente funcionais ou de promoção da saúde. Em espécies vegetais, as proteínas são de bastante interesse, estão presentes em diferentes partes de sua estrutura. Algumas de suas propriedades funcionais são atribuídas a peptídeos e proteínas biologicamente ativos, para esta atividade requer hidrólise de proteínas por digestão: enzimática, fermentação ou autólise. Além disso, as proteínas de origem vegetal exercem poder antioxidante em produtos, agregando valor a produtos. Na área alimentícia torna-se crescente a procura de antioxidantes naturais, pois além de agregar valor nutricional e baixo custo. Como objetivo para este trabalho, trata-se de avaliar por bases literárias as propriedades benéficas à saúde fornecidas por proteínas de origem vegetal.


Keywords


Proteína vegetal, proteína, vegetais, alimentos funcionais.

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DOI: https://doi.org/10.34117/bjdv6n2-043

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