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.
Table of Contents:
Preface ix
Contributors xi
Part 1. Introduction 3
1. Biologically Active Food Proteins and Peptides in Health: An Overview 5
Yoshinori Mine, Eunice C.Y. Li-Chan, and Bo Jiang
Part 2. Functions of Biologically Active Proteins and Peptides 13
2. Anti-inflammatory/Oxidative Stress Proteins and Peptides 15
Denise Young and Yoshinori Mine
3. Antioxidant Peptides 29
Youling L. Xiong
4. Antihypertensive Peptides and Their Underlying Mechanisms 43
Toshiro Matsui and Mitsuru Tanaka
5. Food Protein–Derived Peptides as Calmodulin Inhibitors 55
Rotimi E. Aluko
6. Soy Protein for the Metabolic Syndrome 67
Cristina Martínez-Villaluenga and Elvira González de Mejía
7. Amyloidogenic Proteins and Peptides 87
Soichiro Nakamura, Takanobu Owaki, Yuki Maeda, Shigeru Katayama, and Kosuke Nakamura
8. Peptide-Based Immunotherapy for Food Allergy 101
Marie Yang and Yoshinori Mine
9. Gamma-Aminobutyric Acid 121
Bo Jiang, Yuanxin Fu, and Tao Zhang
10. Food Proteins or Their Hydrolysates as Regulators of Satiety 135
Martin Foltz, Mylene Portier, and Daniel Tomé
Part 3. Examples of Food Proteins and Peptides with Biological Activity 149
11. Health-Promoting Proteins and Peptides in Colostrum and Whey 151
Hannu J. Korhonen
12. Functional Food Products with Antihypertensive Effects 169
Naoyuki Yamamoto
13. Secreted Lactoferrin and Lactoferrin-Related Peptides: Insight into Structure and Biological Functions 179
Dominique Legrand, Annick Pierce, and Joël Mazurier
14. Bioactive Peptides and Proteins from Fish Muscle and Collagen 203
Nazlin K. Howell and Chitundu Kasase
15. Animal Muscle-Based Bioactive Peptides 225
Jennifer Kovacs-Nolan and Yoshinori Mine
16. Processing and Functionality of Rice Bran Proteins and Peptides 233
Rashida Ali, Frederick F. Shih, and Mian Nadeem Riaz
17. Bioactive Proteins and Peptides from Egg Proteins 247
Jianping Wu, Kaustav Majumder, and Kristen Gibbons
18. Soy Peptides as Functional Food Materials 265
Toshihiro Nakamori
19. Bioactivity of Proteins and Peptides from Peas (Pisum sativum, Vigna unguiculata, and Cicer arietinum L) 273
Bo Jiang, Wokadala C. Obiro, Yanhong Li, Tao Zhang, and Wanmeng Mu
20. Wheat Proteins and Peptides 289
Hitomi Kumagai
Part 4. Recent Advances in Bioactive Peptide Analysis for Food Application 305
21. Peptidomics for Bioactive Peptide Analysis 307
Icy D’Siva and Yoshinori Mine
22. In silico Analysis of Bioactive Peptides 325
Marta Dziuba and Bartłomiej Dziuba
23. Flavor-Active Properties of Amino Acids, Peptides, and Proteins 341
Eunice C.Y. Li-Chan and Imelda W.Y. Cheung
24. Controlled Release and Delivery Technology of Biologically Active Proteins and Peptides 359
Idit Amar-Yuli, Abraham Aserin, and Nissim Garti
Index 383
About the Author :
YOSHINORI MINE, PhD, is Professor in the Department of Food Science at the University of Guelph, Guelph, Ontario, Canada. EUNICE LI-CHAN, PhD, is Professor of Food, Nutrition and Health in the Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada.
BO JIANG, PhD, is Professor of Food Science and Executive Director of the Key State Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
Review :
"This is a very interesting reference book on the importance of bioactive proteins and peptides for
their physiological role and the overall health benefits to human well-being. This is a new addition
with many important and detailed features to the well-known subject of functional foods and neutraceuticals." (International Journal of Dairy Technology, 2 May 2011)
"This text brings together current scientific knowledge on biologically active food proteins and peptides for health promotion and reduction of the risk of chronic diseases, or "nutraceuticals." (SciTech Book News, December 2010)
