1st Edition

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

    470 Pages 96 B/W Illustrations
    by CRC Press

    470 Pages 96 B/W Illustrations
    by CRC Press

    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.

    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



    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.