Proteins: Sustainable Source, Processing and Applications PDF Download

Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 012817286X
Category : Health & Fitness
Languages : en
Pages : 358

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Book Description
Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects

Author: G. Norton
Publisher: Butterworth-Heinemann
ISBN: 1483165353
Category : Science
Languages : en
Pages : 365

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Book Description
Plant Proteins is a compendium of papers discussing, in general, plant proteins as materials for human foods, and in particular, the properties, biosynthesis, deposition of reserves in seeds, undesirable factors, production, and nutritional aspects of plant proteins in the food industry. Some papers review the properties and biosynthesis of plant proteins, the synthesis of chloroplast proteins, and legume seed proteins. Other papers discuss the development of protein reserves in seeds, as well as the toxicity and antagonistic actions in relation to amino acid and protein synthesis. One paper examines the world supply and demand for sources of protein from three plant sources, namely cereals, oilseeds, and legumes. Another paper discusses the capabilities of certain species of micro-organisms to synthesize from a few simple raw materials all the main components needed in the diet of a human or a farm animal. One paper notes that the acceptance of plant protein foods in society depends on their presentation, flavor, texture, appearance, identity, and product name. This compendium will benefit agronomists, agriculturists, biochemists, microbiologists, nutritionists, botanists, chemists, economists, food scientists, physicists and plant breeders.

Author:
Publisher: ScholarlyEditions
ISBN: 1481691457
Category : Science
Languages : en
Pages : 121

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Book Description
Plant Proteins—Advances in Research and Application: 2013 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about Seed Storage Proteins in a concise format. The editors have built Plant Proteins—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Seed Storage Proteins in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Plant Proteins—Advances in Research and Application: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Author:
Publisher: ScholarlyEditions
ISBN: 1464936358
Category : Science
Languages : en
Pages : 61

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Book Description
Plant Proteins: Advances in Research and Application: 2011 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about Plant Proteins in a concise format. The editors have built Plant Proteins: Advances in Research and Application: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Plant Proteins in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Plant Proteins: Advances in Research and Application: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Author: Janitha P.D. Wanasundara
Publisher: Elsevier
ISBN: 0323986080
Category : Technology & Engineering
Languages : en
Pages : 568

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Book Description
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described

Author: Charles Cunningham
Publisher: Springer Science & Business Media
ISBN: 1603272607
Category : Science
Languages : en
Pages : 309

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Book Description
Recombinant Proteins from Plants is one of the most exciting and fastest developing areas in biology. The latest molecular techniques are being applied to the exploitation of plants as novel expression systems for the p- duction and overproduction of heterologous and native proteins. Transgenic plant technology is currently used in three broad areas: the expression of - combinant proteins to improve crop quality by increasing disease/pest res- tance or increasing tolerance to stress, optimizing plant productivity and yield by the genetic manipulation of metabolic pathways, and the large-scale co- effective production of recombinant proteins for use as specialist industrial or therapeutic biomolecules. The intention of Recombinant Proteins from Plants is to provide c- prehensive and detailed protocols covering all the latest molecular approaches. Because the production oftransgenic plants has become routine in many la- ratories, coverage is also given to some of the more "classical" approaches to the separation, analysis, and characterization of recombinant proteins. The book also includes areas of research that we believe will become increasingly important in the near future: efficient transformation of monocots with Agrobacterium optimizing the stability of recombinant proteins, and a section highlighting the immunotherapeutic potential of plant-expressed proteins.

Author: Annamalai Manickavasagan
Publisher: Springer Nature
ISBN: 303091206X
Category : Technology & Engineering
Languages : en
Pages : 522

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Book Description
Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.

Author: Swapan K. Datta
Publisher: CRC Press
ISBN: 1420049291
Category : Science
Languages : en
Pages : 296

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Book Description
A great deal of research has been focused on the isolation, characterization, and regulation of expression of pathogenesis-related proteins since the discovery that several of the PR-proteins had antimicrobial or insecticidal activity and can delay the progression of diseases caused by several pathogens belonging to diverse genera. This is an excit

Author:
Publisher: ScholarlyEditions
ISBN: 1481604511
Category : Science
Languages : en
Pages : 110

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Book Description
Plant Proteins—Advances in Research and Application: 2012 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Plant Proteins. The editors have built Plant Proteins—Advances in Research and Application: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Plant Proteins in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Plant Proteins—Advances in Research and Application: 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Author: D. Boulter
Publisher: Springer Science & Business Media
ISBN: 3642682375
Category : Science
Languages : en
Pages : 785

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Book Description
D. BOULTER and B. PARTHIER At the time of the former edition of the Encyclopedia of Plant Physiology, approximately 25 years ago, no complete plant protein amino acid sequences or nucleic acid sequences had been determined. Although the structure of DNA and its function as the genetic material had just been reported, little detail was known of the mechanism of its action, and D. G. CATCHSIDE was to write in the first chapter of the first volume of the Encyclopedia: "There is a consider able body of evidence that the gene acts as a unit of physiological action through the control of individual enzymes". No cell-free transcription and pro tein-synthesizing systems were available and the whole range of powerful meth ods of recombinant DNA technology was still to be developed. Today for the first time with plant systems, it is possible not only to describe their molecular biology but also to manipulate it, i. e. , to move from a description to a technological phase. The properties of living systems are inscribed by those of the proteins and nucleic acids which they synthesize. Proteins, due to their very large size, occur as macromolecules in colloidal solution or associated in supra-molecular colloi dal form. The colloidal state confers low thermal conductivity, low diffusion coefficients and high viscosity, properties which buffer a biological system from the effects of a changing environment. Biological systems not only have great stability, but also the capacity to reproduce.