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Author: Janet R. Ling Publisher: Nova Publishers ISBN: 9781600216077 Category : Health & Fitness Languages : en Pages : 332
Book Description
Proteins are made of strings of amino acids that form chains known as peptides. Our bodies need dietary protein to accomplish many basic functions, such as building bones, moving muscles, and repairing tissue. Dietary protein, an essential nutrient, comes from meat, dairy, and certain grains and beans. Proteins differ by the types and order of amino acids they contain. Even though there are only 20 amino acids, they create almost endless variations in chains as long as 500 links. Proteins form inside animals (including humans) and plants through processes that synthesize peptides. For humans, we cannot synthesise certain "essential protein," and so we must ingest them through food. These essential proteins are made of phenylalanine, threonine, methionine, tryptophan, leucine, isoleucine, lysine, and valine amino acids. Food from plants, like corn, have incomplete protein, which means they do not contain all the necessary amino acids. Only food from animals, such as cheese and fish, provide complete protein, and don't need to be combined with other protein sources. Examples of complete protein foods are milk, cheese, yogurt, butter, poultry, pork, or any meat. Incomplete proteins include oats, wheat, pasta, lentils, nuts, rice, soy, pears, and seeds. Eating a combination of complementary protein sources, such as grains mixed with legumes, results in a diet of essential protein. This is how vegetarians and vegans maintain health without eating meat or dairy. This book presents the latest research in this dynamic field.
Author: Janet R. Ling Publisher: Nova Publishers ISBN: 9781600216077 Category : Health & Fitness Languages : en Pages : 332
Book Description
Proteins are made of strings of amino acids that form chains known as peptides. Our bodies need dietary protein to accomplish many basic functions, such as building bones, moving muscles, and repairing tissue. Dietary protein, an essential nutrient, comes from meat, dairy, and certain grains and beans. Proteins differ by the types and order of amino acids they contain. Even though there are only 20 amino acids, they create almost endless variations in chains as long as 500 links. Proteins form inside animals (including humans) and plants through processes that synthesize peptides. For humans, we cannot synthesise certain "essential protein," and so we must ingest them through food. These essential proteins are made of phenylalanine, threonine, methionine, tryptophan, leucine, isoleucine, lysine, and valine amino acids. Food from plants, like corn, have incomplete protein, which means they do not contain all the necessary amino acids. Only food from animals, such as cheese and fish, provide complete protein, and don't need to be combined with other protein sources. Examples of complete protein foods are milk, cheese, yogurt, butter, poultry, pork, or any meat. Incomplete proteins include oats, wheat, pasta, lentils, nuts, rice, soy, pears, and seeds. Eating a combination of complementary protein sources, such as grains mixed with legumes, results in a diet of essential protein. This is how vegetarians and vegans maintain health without eating meat or dairy. This book presents the latest research in this dynamic field.
Author: Sudarshan Nadathur Publisher: Elsevier ISBN: 0323916538 Category : Technology & Engineering Languages : en Pages : 717
Book Description
Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. - Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins - Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins - Provides an overview of production, including processing, protein isolation, use cases and functionality
Author: Villafranc Publisher: Academic Press ISBN: 0323137768 Category : Science Languages : en Pages : 635
Book Description
Current Research in Protein Chemistry: Techniques, Structure, and Function reviews new techniques and methods for determining the structure and function of proteins. Topics covered include protein folding and stability, chimeric proteins, amino acid and peptide analysis, mass spectrometric methods, and protein sequencing techniques. This book is divided into six sections comprised of 55 chapters. The discussion begins with a description of microwave irradiation that uses Teflon-Pyrex tubes for protein hydrolysis, followed by the application of high performance capillary electrophoresis to the analysis of amino acids. The sections that follow explore mass spectrometry, protein sequencing, and capillary electrophoresis as well as protein stability, chimeric proteins and enzyme modifications, and protein structure prediction. Chapters focus on the crystal structure of human interleukin-1a, the acid-denatured states of proteins, solubility of recombinant proteins expressed in Escherichia coli, and catalysis by chimeric proteins. This book will be of value to students and researchers interested in protein chemistry.
Author: Sheri Sims Publisher: ISBN: 9781536148985 Category : Protein hydrolysates Languages : en Pages : 193
Book Description
In this collection, the authors aim to provide information the preparation of marine protein hydrolysates and their main bioactive properties such as antioxidant, antimicrobial, antitumor and antihypertensive. Applications of these compounds in the area food technology and pharmaceuticals are also discussed.Protein Hydrolysates: Uses, Properties and Health Effects goes on to present some biological properties of fish peptides and their beneficial effects on health, emphasizing properties such as antidiabetic neuroprotective and anti-inflammatory, as a natural alternative to drugs and possible strategies to delay cognitive impairment.As confectionery manufacturers are trying to be innovative in producing suitable fat fillings for various applications. As such, the authors examine the functional, rheological and sensory properties of confectionery fat filling supplemented with different concentrations of bioactive whey protein hydrolysate powders, produced by enzymatic and microbial modification of whey proteins.Next, the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying is examined in order to determine which process allows for a highly bioactive production.A strain-substrate combination is introduced which allows for the production of dairy protein hydrolysates with high antioxidant activity and improved functional properties, which may be used as high-quality food supplements.The traditional methods for the production of functional peptides from biological sources are time-consuming and tedious. In the drug industry, it takes about five to ten years from the discovery of an industrial bioactive peptide to market delivery. To overcome the drawbacks of these traditional methods, the authors propose that a fast and versatile method is necessary.The concluding chapter presents an overview of the production and applications of bioactive peptides, demonstrating their potential use as helper agents of health processes. These peptides may aid in traditional health treatments since they can be used in high concentrations without associated toxic effects.
Author: Nikolaos E. Labrou Publisher: ISBN: 9781536143652 Category : Science Languages : en Pages : 0
Book Description
Proteins are important biomolecules that are vital for the cellular structure and function. They perform a vast array of functions within organisms, including the catalysis of metabolic reactions, DNA replication, response to stimuli, and transporting molecules from one location to another. The technological advances in the omics areas (e.g., genomics, transcriptomics, proteomics, metagenomics, etc.) have dramatically increased the rate of discovering new proteins. Some of them hold large opportunities for innovative research and the development of commercial products and applications. It is worth noting that the global protein ingredients market is poised to grow over the next decade to reach approximately 58.49 billion USD by 2022, with the protein therapeutics market valuing around USD 315.9 billion by 2025. Interestingly, about seventy monoclonal antibody products will be on the market by 2020 with a combined worldwide sales of about 125 billion USD.The most significant parameter for the successful commercial exploitation of proteins rely on the development of an efficient and effective isolation and purification technology, known as protein downstream processing. Downstream processing refers to the technology that involves the isolation and production of purified products from natural sources such as animal tissues, plant tissues, microorganisms or fermentation broth. The most important element of this technology is the high purification processes, most important of which is chromatography and in particular affinity chromatography.This book provides information on the resent developments of protein downstream processing and deals with the information gained over the last years from the application of protein purification technologies on different research areas. Each chapter gives key examples that cover a wide range of diverse scientific disciplines in order to provide the reader with a representative sample of the current status of the field. The present book would definitely be an ideal source of scientific information to the advanced students, junior researchers, and scientists involved in cellular and molecular biology, biochemistry, microbiology, biotechnology and other related areas.
Author: Ilan Samish Publisher: Humana ISBN: 9781493966356 Category : Science Languages : en Pages : 0
Book Description
The aim this volume is to present the methods, challenges, software, and applications of this widespread and yet still evolving and maturing field. Computational Protein Design, the first book with this title, guides readers through computational protein design approaches, software and tailored solutions to specific case-study targets. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and cutting-edge, Computational Protein Design aims to ensure successful results in the further study of this vital field.
Author: Yury E. Khudyakov Publisher: CRC Press ISBN: 1420007300 Category : Medical Languages : en Pages : 588
Book Description
An All-Inclusive Review of the Achievements and Trends in the Fast-Growing Protein Engineering Field From humble beginnings like making fire for mere survival, engineering now steadfastly penetrates all aspects of our lives and even life itself at the molecular level. Protein engineering is a molecular biological discipline focused on designing and
Author: Heimo Mikkola Publisher: BoD – Books on Demand ISBN: 1789856353 Category : Technology & Engineering Languages : en Pages : 100
Book Description
Insect protein production through ‘mini-livestock farming’ has enormous potential to reduce the level of malnutrition in critical areas across the world. It has been estimated that insect eating is practised regularly by over two billion people, mostly in China and in most tropical countries in Africa, South America, and Asia. However, eating insects has been taboo in many western nations. Reasons for this are discussed in this book with examples from Finland and the UK. The enormous boom of insect farming in Finland started in September 2017 when the business type was legalized. However, a large part of the population found the insect food too expensive and exotic. UK research outlines a multitude of promising strategies to overcome ‘western’ resistance to eating insects. This book also includes a chapter on the potential of insect farming to increase global food security. It shows that Africa is a hotspot of edible insect biodiversity and there more than 500 species consumed daily. We have several examples of viable insect farming businesses that can fight poverty and malnutrition in developing countries and provide profit and wealth to rural farmers. The chapters of the book cover countries such as Cameroon, Ecuador, Finland, Ghana, India, Mexico, the UK, and the US.
Author: Janet R. Ling
Author: Janet R. Ling
Author: Sudarshan Nadathur
Author: Villafranc
Author: Sheri Sims
Author: Nikolaos E. Labrou
Author: Maria Hayes
Author: Ilan Samish
Author: Yury E. Khudyakov
Author: Heimo Mikkola
Author: