Food Proteins and Peptides: Chemistry, Functionality, by Navam S. Hettiarachchy,Kenji Sato,Maurice R. Marshall,Arvind

By Navam S. Hettiarachchy,Kenji Sato,Maurice R. Marshall,Arvind Kannan

A multidisciplinary source, Food Proteins and Peptides: Chemistry, performance, Interactions, and Commercialization allows researchers in biochemistry, biotechnology, foodstuff technological know-how and expertise, foodstuff, and drugs to appreciate the physicochemical and biochemical components that govern the performance of those meals parts. Following chapters at the constitution and chemistry of amino acids, peptides, and proteins, the booklet describes modes of characterization and the sensible relationships of foodstuff proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents.



Specialized subject matters include:





  • Factors affecting heat-induced casein–whey protein interactions in bovine milk systems

  • The results of protein–saccharide interactions at the homes of nutrition components

  • Ameliorative motion of peptides on ldl cholesterol and lipid metabolism

  • Proteins and peptides with parts of sweetness, kokumi, umami, and bitterness

  • A new procedure for the large-scale fractionation of peptides in keeping with their amphoteric nature



The publication examines the resource of bioactive peptides and describes their bioavailability, together with their absorption and prevalence in human blood. It additionally offers a database of biologically energetic proteins and peptides. ultimate chapters evaluate present prestige, destiny business views, and destiny developments of bioactive foodstuff proteins and peptides and discover the function of nanotechnology in protein research.



With contributions from a panel of overseas scientists, this quantity captures the state-of-the-art in protein and peptide learn, offering a launching pad for additional inquiry and discovery.

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