Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals / Edition 1

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Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure-activity relations for the major classes of nutraceutical proteins and peptides. Coverage includes functional proteins and peptides from numerous sources including: soy, Pacific hake, bovine muscle, peas, wheat, fermented milk, eggs, casein, fish collagen, bovine lactoferrin, and rice. The international panel of experts from industry and academia also reviews current applications and future opportunities within the nutraceutical proteins and peptides sector.

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Editorial Reviews

From the Publisher
"This is a very interesting reference book on the importance ofbioactive proteins and peptides for their physiological role and the overall health benefits to humanwell-being. This is a new addition with many important and detailed features to the well-known subjectof functional foods and neutraceuticals." (International Journal ofDairy Technology, 2 May 2011)

"This text brings together current scientific knowledge onbiologically active food proteins and peptides for health promotionand reduction of the risk of chronic diseases, or "nutraceuticals."(SciTech Book News, December 2010)

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Product Details

  • ISBN-13: 9780813813110
  • Publisher: Wiley
  • Publication date: 8/23/2010
  • Series: Institute of Food Technologists Series , #29
  • Edition number: 1
  • Pages: 436
  • Product dimensions: 7.60 (w) x 9.80 (h) x 1.00 (d)

Meet the Author

YOSHINORI MINE, PhD, is Professor in the Department of FoodScience at the University of Guelph, Guelph, Ontario, Canada.

EUNICE LI-CHAN, PhD, is Professor of Food, Nutrition andHealth in the Faculty of Land and Food Systems, University ofBritish Columbia, Vancouver, BC, Canada.

BO JIANG, PhD, is Professor of Food Science and ExecutiveDirector of the Key State Laboratory of Food Science andTechnology, Jiangnan University, Wuxi, China.

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Table of Contents



PART 1 Introduction.

1 Biologically Active Food Proteins and Peptides in Health: AnOverview (Yoshinori Mine, Eunice C.Y. Li-Chan, and BoJiang).

PART 2 Functions of Biologically Active Proteins andPeptides.

2 Anti-inflammatory/Oxidative Stress Proteins and Peptides(Denise Young and Yoshinori Mine).

3 Antioxidant Peptides (Youling L Xiong).

4 Antihypertensive Peptides and Their Underlying Mechanisms(Toshiro Matsui and Mitsuru Tanaka).

5 Food Protein–Derived Peptides as Calmodulin Inhibitors(Rotimi E. Aluko).

6 Soy Protein for the Metabolic Syndrome (CristinaMartínez-Villaluenga and Elvira González deMejía).

7 Amyloidogenic Proteins and Peptides (Soichiro Nakamura,Takanobu Owaki, Yuki Maeda, Shigeru Katayama, and KosukeNakamura).

8 Peptide-Based Immunotherapy for Food Allergy (Marie Yangand Yoshinori Mine).

9 Gamma-Aminobutyric Acid (Bo Jiang, Yuanxin Fu, and TaoZhang).

10 Food Proteins or Their Hydrolysates as Regulators of Satiety(Martin Foltz, Mylene Portier, and Daniel Tomé).

PART 3 Examples of Food Proteins and Peptides with BiologicalActivity.

11 Health-Promoting Proteins and Peptides in Colostrum and Whey(Hannu J. Korhonen).

12 Functional Food Products with Antihypertensive Effects(Naoyuki Yamamoto).

13 Secreted Lactoferrin and Lactoferrin-Related Peptides:Insight in Structure and Biological Functions (DominiqueLegrand, Annick Pierce, and Joël Mazurier).

14 Bioactive Peptides and Proteins from Fish Muscle and Collagen(Nazlin K. Howell and Chitundu Kasase).

15 Animal Muscle-Based Bioactive Peptides (JenniferKovacs-Nolan and Yoshinori Mine).

16 Processing and Functionality of Rice Bran Proteins andPeptides (Rashida Ali, Frederick F. Shih, and Mian NadeemRiaz).

17 Bioactive Proteins and Peptides from Egg Proteins(Jianping Wu, Kaustav Majumder, and Kristen Gibbons).

18 Soy Peptides as Functional Food Materials (ToshihiroNakamori).

19 Bioactivity of Proteins and Peptides from Peas (Pisumsativum, Vigna unguiculata, and Cicer arietinum L)(Bo Jiang, Wokadala C. Obiro, Yanhong Li, Tao Zhang, and WanmengMu).

20 Wheat Proteins and Peptides (Hitomi Kumagai).

PART 4 Recent Advances in Bioactive Peptide Analysis for FoodApplication.

21 Peptidomics for Bioactive Peptide Analysis (IcyD’Siva and Yoshinori Mine).

22 In silico Analysis of Bioactive Peptides (MartaDziuba and Bartlomiej Dziuba).

23 Flavor-Active Properties of Amino Acids, Peptides, andProteins (Eunice C.Y. Li-Chan and Imelda W.Y. Cheung).

24 Controlled Release and Delivery Technology of BiologicallyActive Proteins and Peptides (Idit Amar-Yuli, Abraham Aserin,and Nissim Garti).


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