Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals covers recent developments of nutraceutical proteins and peptides for the promotion of human health.

The book addresses 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. It also reviews current applications and future opportunities within the nutraceutical proteins and peptides sector.

Contents

Part 1. Introduction

1. Biologically Active Food Proteins and Peptides in Health: An Overview

Part 2. Functions of Biologically Active Proteins and Peptides

Anti-inflammatory/Oxidative Stress Proteins and Peptides
2. Antioxidant Peptides
3. Antihypertensive Peptides and Their Underlying Mechanisms
4. Food Protein–Derived Peptides as Calmodulin Inhibitors
5. Soy Protein for the Metabolic Syndrome
6. Amyloidogenic Proteins and Peptides
7. Peptide-Based Immunotherapy for Food Allergy
8. Gamma-Aminobutyric Acid
9. Food Proteins or Their Hydrolysates as Regulators of Satiety

Part 3. Examples of Food Proteins and Peptides with Biological Activity

11. Health-Promoting Proteins and Peptides in Colostrum and Whey
12. Functional Food Products with Antihypertensive Effects
13. Secreted Lactoferrin and Lactoferrin-Related Peptides: Insight in Structure and Biological Functions
14. Bioactive Peptides and Proteins from Fish Muscle and Collagen
15. Animal Muscle-Based Bioactive Peptides
16. Processing and Functionality of Rice Bran Proteins and Peptides
17. Bioactive Proteins and Peptides from Egg Proteins
18. Soy Peptides as Functional Food Materials
19. Bioactivity of Proteins and Peptides from Peas
20. Wheat Proteins and Peptides

Part 4. Recent Advances in Bioactive Peptide Analysis for Food Application

21. Peptidomics for Bioactive Peptide Analysis
22. In silico Analysis of Bioactive Peptides
23. Flavor-Active Properties of Amino Acids, Peptides, and Proteins
24. Controlled Release and Delivery Technology of Biologically Active Proteins and Peptides

Index

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