Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization

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A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods and dietary supplements. A valuable resource for nutritionists, nutraceutical experts, and pharmacologists involved with product development and dietary supplement applications, the book describes physicochemical properties and interactions involved in regulating biological function. It also covers practical considerations regarding properties such as solubility, emulsification, foaming, and gelling, as well as protein modifications, both chemical and enzymatic, to improve functionalities.

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Product Details

  • ISBN-13: 9781420093414
  • Publisher: Taylor & Francis
  • Publication date: 3/21/2012
  • Pages: 470
  • Product dimensions: 6.30 (w) x 9.30 (h) x 1.20 (d)

Meet the Author

Professor Navam Hettiarachchy’s research program focuses on an integrated approach to protein chemistry, bioactives, peptides (anti-cancer, anti-Alzheimer’s, anti-diabetic/obesity & satiety), nutraceuticals, functional foods, and food safety. She also works in adding value to industry co-products using novel technologies to obtain antimicrobials, antioxidants, and functional ingredients, and in new food product development and food safety. She serves as a resource person related to her area of expertise and is the co-founder of Nutraceutical Innovations, LLC. She is internationally renowned for her research program on protein, bioactives, cereals and legumes.

Professor Maurice Marshall’s research focuses on the analysis of food constituents including biogenic amines, antioxidants, pesticide residues, food enzymes, and unique browning inhibitors from insects, mussels, and crustaceans. He also works on the

hydrolysis of waste seafood protein for bioactive peptide generation and their action as antioxidants and as antidiabetic, anticancer, and high-blood-pressure regulators.

Professor Kenji Sato’s current research interest focuses on bioactive peptides, especially metabolic fate of these peptides. His lab continues research on food-derived peptides to demonstrate their absorption, metabolic fate, and efficacy and elucidate their molecular mechanisms of action.

Dr. Arvind Kannan is currently working as a postdoctoral fellow at the food science department at the University of Arkansas and is involved in studies on bioactive proteins and peptides including mechanisms. He also serves as a scientist at Nutraceutical Innovations, LLC. that focuses on fermentation of rice bran to generate bioactives for value-added functional and nutraceutical uses.

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Table of Contents

Food Proteins–Peptides: Chemistry and Structure; Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall

Food Proteins–Peptides: Determination and Characterization; Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall

Food Proteins and Peptides: Structure–Function Relationship; Arvind Kannan, Navam Hettiarachchy, Kenji Sato, and Maurice Marshall

Protein Solubility and Functionality; Shridhar K. Sathe

Proteins–Peptides as Emulsifying Agents; Yasuki Matsumura and Kentaro Matsumiya

Proteins and Peptides as Foaming Agents; Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall

Chemical and Enzymatic Protein Modifications and Functionality Enhancement; Hitomi Kumagai

Heat-induced Casein–Whey Protein Interactions; Sundaram Gunasekaran and Oscar Solar

Protein–Saccharide Interaction; Hiroki Saeki

Peptide–Lipid Interactions and Functionalities; Satoshi Nagaoka

Proteins and Peptides with Taste; Motonaka Kuroda

Bioavailability and Safety of Food Peptides; Elvira Gonzalez de Mejia, Cristina Martinez-Villaluenga, Dina Fernandez, Daisuke Urado, and Kenji Sato

Database of Biologically Active Proteins and Peptides; Bartłomiej Dziuba , Piotr Minkiewicz, and Małgorzata Darewicz

Food-Derived Bioactive Peptides in the Market; Toshio Shimizu

Large-scale Fractionation of Biopeptides; Kenji Sato and Kaori Hashimoto

Industry Perspectives and Commercial Trends for Food Protein
and Biopeptides; Se-Kwon Kim and Isuru Wijesekara

Protein Nanotechnology: Research, Development, and Precaution in the Food Industry; Masami Matsuda, Geoffrey Hunt, Yoshinori Kuboki, Toshio Ogino, Ryuichi Fujisawa , Fumio Watari, and Rachel L. Sammons


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