The direct consumption of vegetable proteins in food products has been increasing over the
years because of animal diseases, global shortage of animal protein, strong demand for …

Lectins are a diverse class of proteins distributed extensively in nature. Among these
proteins; legume lectins display a variety of interesting features including antimicrobial; …

Nutrition plays an important role in the prevention and management of disease. Whole grain
cereals contain a host of nutrients and bioactive substances that have health-promoting …

For decades, the biological roles of plant lectins remained obscure and subject to
speculation. With the advent of technological and scientific progress, researchers have …

Proteomic and peptidomic studies are emerging as an important part of the holistic approach
to food science and technology and have been recently applied in the study and production …

This review outlines the antimicrobial activity of secondary metabolites and lectins,
compounds usually associated to defense mechanisms of plants. Secondary metabolites …

The methodologies of food analysis have greatly evolved over the past 100 years, from
basic assays based on solution chemistry to those relying on the modern instrumental …

Optimisation of protein extraction yield from pinto bean was investigated using response
surface methodology. The maximum protein yield of 54.8 mg/g was obtained with the …

Low pH-shifting was firstly applied in the black turtle bean (Phaseolus vulgaris L.) protein
isolate treatment by acidic (pH 1.0–3.0) buffer incubation for 8 h, then was adjusted to pH 7.2 …

Lectin from black turtle bean (Phaseolus vulgaris) was extracted and purified by reverse
micellar extraction (RME) method. Response surface methodology (RSM) was used to …