Bioactive proteins and peptides in pulse crops: pea, chickpea and lentil.

By F. Roy, J. Boye, B. Simpson. 2010

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PEA PEEL WASTE: A LIGNOCELLULOSIC WASTE AND ITS UTILITY IN CELLULASE PRODUCTION BY Trichoderma reesei UNDER SOLID STATE CULTIVATION (2011, unknown): “(Roy et al. 2010).”
LEGUME: COMPOSITION, PROTEIN EXTRACTION AND FUNCTIONAL PROPERTIES. A REVIEW (2015, background): “There are also a number of proteins, other than the water-soluble storage proteins, mainly enzymes, enzyme inhibitors and lectins which constitute part of the defensive mechanism of the seed but are considered as antinutritional factors for the human diet [3].”
Production of pulse protein ingredients and their application in plant-based milk alternatives (2021, background): “%) of pulse proteins are comprised of globulins, while al-bumins and glutelins may each account for 10 – 20% of the proteins (Roy, Boye, & Simpson, 2010).”
Anti‐nutritional compounds in pulses: Implications and alleviation methods (2021, background): “Interestingly, in recent years, many of these ANCs demonstrated several health benefits and have potential to become active ingredients for food industry (Champ, 2002; L opez-Barios et al., 2014; Roy et al., 2010).”
Fusarium Wilt Affecting Chickpea Crop (2017, background): “carbohydrates, vitamins, folate, and minerals, especially calcium, phosphorous, iron, and magnesium [7].”