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Format: 1 online resource

Edition: First edition.

ISBN: 9781119385325 , 1119385326 , 9781119385356 , 1119385350 , 9781119385332 , 1119385334

Content: A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors'noted experts in the field'discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets. The text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text: -Puts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources -Contains a discussion on how processing technologies'currently applied to dairy could be applied to novel protein sources such as insect and macroalgal -Reviews the sustainability of protein sources and restrictions that exist concerning development -Offers ideas for creating an innovative and enterprising economy that is'built on recent developments -Details the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications Written for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, Novel Proteins for Food, Pharmaceuticals and Agriculture offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.

Note: List of Contributors xv About the Editor xix Preface xxi 1 Biological Roles and Production Technologies Associated with Bovine Glycomacropeptide 1; Shane Feeney, Lokesh Joshi, and Rita M. , 17 References 17 2 Meat Proteins as a Potential Source of Bioactive Ingredients for Food and Pharmaceutical Use 29; Carlos Alvarez Garcia and Ismael Marcet Manrique 2.1 Introduction 29 2.2 Protein-Based Bioactive Compounds 30 2.2.1 Peptides Generated by Enzymatic Hydrolysis 30 2.2.2 Peptides Generated in Processed Meat 33 2.2.3 Naturally Occurring Biopeptides 35 2.3 Potential Applications 36 2.4 Challenges 37 2.4.1 Technical Challenges 37 2.4.2 Legal Challenges 41 2.4.3 Consumer Challenges 42 2.5 Conclusion 43 References 44 3 Human Gastrointestinal Endogenous Proteins: A Recently Discovered Source of Gut Modulatory Peptides 51; Lakshmi A. , Of Bioactive Peptides from GEP in In Vivo Systems 62 3.8 Important Considerations While Predicting the Behaviour of GEPin the Human GIT: Correlating In Vitro and In Vivo Studies 62 3.8.1 Gut Microbiota Influences Generation of Bioactive Peptides 62 3.8.2 Epithelial Cells as a Source of Bioactive Peptides in the GIT 63 3.8.3 Structural Aspects of Proteins/Peptides Governing Digestion and Subsequent Bioactivity 63 3.8.4 Effect of Protein-Protein Interactions and Protein Modifications 64 3.8.5 Safety and Toxicity of GEP-Derived Bioactive Peptides 64 3.8.6 Some Important Considerations in the Study of GEP- and Dietary Protein-Derived Bioactive Peptides 65 3.9 Conclusion 65 3.10 Future directions 66 References 67 4 Cereal Proteins: Potential Health Applications and Allergenicities 77; Stephen Bleakley 4.1 Introduction 77 4.2 Major Cereal Grains 77 4.2.1 Maize 77. , 4.2.2 Wheat 79 4.2.3 Rice 79 4.2.4 Barley 79 4.2.5 Oats 80 4.3 Cereal Proteins 80 4.3.1 Cereal Storage Proteins 80 4.4 Protein Quality 82 4.4.1 Amino Acid Composition 82 4.4.2 Digestibility 83 4.5 Bioactive Peptides 84 4.5.1 Antihypertensive Peptides 84 4.5.2 Anticancer Cereal Peptides 87 4.5.3 Antioxidant Peptides 88 4.5.4 Antidiabetic Peptides 89 4.5.5 Anti-Inflammatory Cereal-Derived Peptides 90 4.6 Allergenicity 90 4.6.1 Immunoglobulin-Mediated 90 4.6.2 Coeliac Disease 91 4.7 Non-Protein Health Applications of Cereals 92 4.8 Conclusion 92 References 93 5 Meat By-Products: New Insights into Potential Technical and Health Applications 101; Leticia Mora, Fidel Toldra-Reig, Milagro Reig, , And Fidel Toldra 5.1 Introduction 101 5.2 Meat By-Products 102 5.3 Technical Applications of Meat By-Products 102 5.3.1 Use of Meat By-Products as Food Ingredients and Processing Aids 102 5.3.2 Use of Meat By-Products as Feed and Pet Food 104 5.3.3 Use of Meat By-Products as Fertilisers 105 5.3.4 Use of Meat By-Products as Plastics and Leather Products 105 5.3.5 Use of Meat By-Products as an Energy Source 105 5.4 Health-Related Applications of Meat By-Products 105 5.4.1 Bioactive Peptides 105 5.4.2 Biomedical Applications of Meat By-Products 110 5.5 Conclusion 110 References 110 6 Potential Applications of Plant-Derived Proteins in the Food Industry 117; Tomas Lafarga 6.1 Introduction 117 6.2 Plant-Derived Proteins: Sources and Composition 118 6.3 Bioactive Peptides Generated from Fruits and Vegetables 122 6.3.1. , Bioactive Peptides and Metabolic Syndrome 124 6.3.2 Fruit- and Vegetable-Derived Peptides with Antioxidant Properties 126 6.3.3 Other Bioactivities 127 6.4 Technofunctional Properties 127 6.4.1 Solubility of Plant-Derived Proteins 128 6.4.2 Gelling Properties 128 6.4.3 Emulsifying Properties 129 6.4.4 Foaming Properties 130 6.5 Other Applications 130 Acknowledgements 132 References 132 7 Seaweed Proteins and Applications in Animal Feed 139; Marco Garcia-Vaquero 7.1 Introduction 139 7.2 Macroalgae as a Source of Proteins, Peptides, and Amino Acids 140 7.3 Seaweeds and Macroalgal-Derived Products in Animal Feed 142 7.3.1 Macroalgae in the Feed of Aquaculture Animals (Shrimp and Fish) 142 7.3.2 Macroalgae in the Feed of Monogastric Animals (Poultry, Swine, Equine, , Pharma, and Agricultural Feed Use 163; Maria Hayes 8.1 Introduction 163 8.2 Biological Activities of Marine-Derived Proteins 164 8.2.1 Angiotensin-Converting Enzyme Inhibition (ACE-1) 164 8.2.2 Structure of Peptides Important in the Inhibition of Enzymes Related to the Development of Type 2 Diabetes 165 8.3 Fish Protein Hydrolysates 166 8.4 Fish Blood Proteins 168 8.4.1 Preparation of Fish Plasma from Salmon 168 8.4.2 Concentration of Fish Plasma from Salmon 168 8.4.3 Protease Inhibitors from Fish Blood 170 8.4.4 Clotting Agents from Fish Blood 170 8.4.

Additional Edition: Print version: Novel proteins for food, pharmaceuticals, and agriculture. Hoboken, NJ, USA : Wiley-Blackwell, 2018 ISBN 9781119385301

Language: English

Keywords: Electronic books. ; Electronic books. ; Electronic books.

URL: https://onlinelibrary.wiley.com/doi/book/10.1002/9781119385332

URL: https://onlinelibrary.wiley.com/doi/book/10.1002/9781119385332

URL: https://onlinelibrary.wiley.com/doi/book/10.1002/9781119385332