Food proteins and bioactive
peptides play a vital role in the growth and development of the body’s
structural integrity and regulation, as well as having a variety of other
functional properties. Land animal-derived food proteins such as collagen and
gelatine carry risks of contamination (such as BSE). Marine-derived proteins,
which can provide equivalents to collagen and gelatin without the associated
risks, are becoming more popular among consumers because of their numerous
health beneficial effects. Most marine-derived bioactive peptides are currently
underutilized. While fish and shellfish are perhaps the most obvious sources of
such proteins and peptides, there is also the potential for further development
of proteins and peptides from sources like algae, sea cucumber and molluscs.
Marine-derived proteins and peptides also have potential uses in novel
products, with the possibility of wide commercialization in the food, beverage,
pharmaceutical and cosmetic industries, as well as in other fields such as
photography, textiles, leather, electronics, medicine and biotechnology.
Marine
Proteins and Peptides: Biological Activities and Applications presents an overview of the current status, future industrial
perspectives and commercial trends of bioactive marine-derived proteins and
peptides. Many of the industrial perspectives are drawn from the food industry,
but the book also refers to the pharmaceutical and cosmetics industries. There
have recently been significant advances in isolating functional ingredients
from marine bio-resources and seafood by-products for use in these industries,
but little has been published, creating a knowledge gap, particularly with regard
to the isolation and purification processes. This book is the first to fill
that gap.
Marine
Proteins and Peptides: Biological Activities and Applications is a valuable resource for
researchers in marine biochemistry field as well as food industry managers
interested in exploring novel techniques and knowledge on alternative food
protein sources. It will become a standard reference book for researchers
involved in developing marine bio-resources and seafood by-products for novel
nutraceutical, cosmetics, and pharmaceutical applications. It will also appeal
to managers and product developers in the food, pharmaceutical and cosmetics
industries, particularly those looking to use marine-derived proteins and
peptides as substitutes or replacements for unfashionable or outdated food
components.
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