Food Proteins–Peptides: Chemistry and Structure / Food Proteins–Peptides: Determination and Characterization / Food Proteins and Peptides: Structure–Function Relationship / Protein Solubility and Functionality / Proteins–Peptides as Emulsifying Agents / Proteins and Peptides as Foaming Agents / Chemical and Enzymatic Protein Modifications and Functionality Enhancement / Heat-induced Casein–Whey Protein Interactions / Protein–Saccharide Interaction / Peptide–Lipid Interactions and Functionalities / Proteins and Peptides with Taste / Bioavailability and Safety of Food Peptides / Database of Biologically Active Proteins and Peptides / Food-Derived Bioactive Peptides in the Market / Large-scale Fractionation of Biopeptides / Industry Perspectives and Commercial Trends for Food Protein and Biopeptides / Protein Nanotechnology: Research, Development, and Precaution in the Food Industry / Index Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall Arvind Kannan, Navam Hettiarachchy, Kenji Sato, and Maurice Marshall Shridhar K. Sathe Yasuki Matsumura and Kentaro Matsumiya Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall Hitomi Kumagai Sundaram Gunasekaran and Oscar Solar Hiroki Saeki Satoshi Nagaoka Motonaka Kuroda Elvira Gonzalez de Mejia, Cristina Martinez-Villaluenga, Dina Fernandez, Daisuke Urado, and Kenji Sato Bartłomiej Dziuba , Piotr Minkiewicz, and Małgorzata Darewicz Toshio Shimizu Kenji Sato and Kaori Hashimoto Se-Kwon Kim and Isuru Wijesekara Masami Matsuda, Geoffrey Hunt, Yoshinori Kuboki, Toshio Ogino, Ryuichi Fujisawa , Fumio Watari, and Rachel L. Sammons
A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents.
Specialized topics include:
Factors affecting heat-induced casein–whey protein interactions in bovine milk systems The effects of protein–saccharide interactions on the properties of food components Ameliorative action of peptides on cholesterol and lipid metabolism Proteins and peptides with elements of sweetness, kokumi, umami, and bitterness A new approach for the large-scale fractionation of peptides based on their amphoteric nature The book examines the source of bioactive peptides and describes their bioavailability, including their absorption and occurrence in human blood. It also provides a database of biologically active proteins and peptides. Final chapters review current status, future industrial perspectives, and future trends of bioactive food proteins and peptides and explore the role of nanotechnology in protein research.
With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery.