Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals: (Institute of Food Technologists Series)

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 Bart?omiej 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)