{"product_id":"novel-proteins-for-food-pharmaceuticals-and-agriculture-isbn-9781119385301","title":"Novel Proteins for Food, Pharmaceuticals, and Agriculture","description":"\u003cp\u003e\u003cb\u003eA groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eNovel Proteins for Food, Pharmaceuticals and Agriculture\u003c\/i\u003e offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets.\u003c\/p\u003e \u003cp\u003eThe text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text:\u003c\/p\u003e \u003cul\u003e \u003cli\u003ePuts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources\u003c\/li\u003e \u003cli\u003eContains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal\u003c\/li\u003e \u003cli\u003eReviews the sustainability of protein sources and restrictions that exist concerning development\u003c\/li\u003e \u003cli\u003eOffers ideas for creating an innovative and enterprising economy that is built on recent developments\u003c\/li\u003e \u003cli\u003eDetails the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWritten for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, \u003ci\u003eNovel Proteins for Food, Pharmaceuticals and Agriculture\u003c\/i\u003e offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.\u003c\/p\u003e \u003cp\u003eList of Contributors xv\u003c\/p\u003e \u003cp\u003eAbout the Editor xix\u003c\/p\u003e \u003cp\u003ePreface xxi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Biological Roles and Production Technologies Associated with Bovine Glycomacropeptide 1\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eShane Feeney, Lokesh Joshi, and Rita M. Hickey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Biological Properties Associated with Glycomacropeptide 2\u003c\/p\u003e \u003cp\u003e1.2.1 Management of Phenylketonuria 2\u003c\/p\u003e \u003cp\u003e1.2.2 Anti‐Infective Properties 4\u003c\/p\u003e \u003cp\u003e1.2.3 Prebiotic 5\u003c\/p\u003e \u003cp\u003e1.2.4 Immunomodulatory Activities Associated with GMP 6\u003c\/p\u003e \u003cp\u003e1.2.4.1 Inflammation and Allergy 6\u003c\/p\u003e \u003cp\u003e1.2.4.2 Colitis 7\u003c\/p\u003e \u003cp\u003e1.2.5 Satiety 7\u003c\/p\u003e \u003cp\u003e1.2.6 Anticarcinogenic 8\u003c\/p\u003e \u003cp\u003e1.3 Glycomacropeptide Production 8\u003c\/p\u003e \u003cp\u003e1.3.1 Thermal Treatment and Ethanol Precipitation 9\u003c\/p\u003e \u003cp\u003e1.3.2 Complexation 9\u003c\/p\u003e \u003cp\u003e1.3.3 Aqueous Two‐Phase Systems 10\u003c\/p\u003e \u003cp\u003e1.3.4 Ultrafiltration 11\u003c\/p\u003e \u003cp\u003e1.3.5 Chromatography 12\u003c\/p\u003e \u003cp\u003e1.3.5.1 Gel Filtration 12\u003c\/p\u003e \u003cp\u003e1.3.5.2 Affinity 12\u003c\/p\u003e \u003cp\u003e1.3.5.3 Hydrophobic Interaction 12\u003c\/p\u003e \u003cp\u003e1.3.5.4 Ion Exchange 13\u003c\/p\u003e \u003cp\u003e1.4 Detection of Glycomacropeptide 15\u003c\/p\u003e \u003cp\u003e1.4.1 Chromatography 15\u003c\/p\u003e \u003cp\u003e1.4.2 Capillary Electrophoresis 16\u003c\/p\u003e \u003cp\u003e1.4.3 SDS‐PAGE 16\u003c\/p\u003e \u003cp\u003e1.4.4 Colorimetric 16\u003c\/p\u003e \u003cp\u003e1.4.5 Immunological 16\u003c\/p\u003e \u003cp\u003e1.5 Conclusion 17\u003c\/p\u003e \u003cp\u003eReferences 17\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Meat Proteins as a Potential Source of Bioactive Ingredients for Food and Pharmaceutical Use 29\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eCarlos Alvarez Garcia and Ismael Marcet Manrique\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 29\u003c\/p\u003e \u003cp\u003e2.2 Protein‐Based Bioactive Compounds 30\u003c\/p\u003e \u003cp\u003e2.2.1 Peptides Generated by Enzymatic Hydrolysis 30\u003c\/p\u003e \u003cp\u003e2.2.2 Peptides Generated in Processed Meat 33\u003c\/p\u003e \u003cp\u003e2.2.3 Naturally Occurring Biopeptides 35\u003c\/p\u003e \u003cp\u003e2.3 Potential Applications 36\u003c\/p\u003e \u003cp\u003e2.4 Challenges 37\u003c\/p\u003e \u003cp\u003e2.4.1 Technical Challenges 37\u003c\/p\u003e \u003cp\u003e2.4.2 Legal Challenges 41\u003c\/p\u003e \u003cp\u003e2.4.3 Consumer Challenges 42\u003c\/p\u003e \u003cp\u003e2.5 Conclusion 43\u003c\/p\u003e \u003cp\u003eReferences 44\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Human Gastrointestinal Endogenous Proteins: A Recently Discovered Source of Gut Modulatory Peptides 51\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLakshmi A. Dave\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 51\u003c\/p\u003e \u003cp\u003e3.2 A Summary of Current Knowledge Regarding GEP‐derived Bioactive Peptides 56\u003c\/p\u003e \u003cp\u003e3.2.1 In Silico Evidence for the Presence and Release of Bioactive Peptide Motifs from GEP 56\u003c\/p\u003e \u003cp\u003e3.2.2 In Silico and In Vitro Data on Novel GEP‐Derived Bioactive Peptides 57\u003c\/p\u003e \u003cp\u003e3.2.3 In Vitro Release of GEP‐Derived Bioactive Peptides 57\u003c\/p\u003e \u003cp\u003e3.2.4 Preliminary In Vivo Evidence for Bioactive Peptides from Porcine GEP 58\u003c\/p\u003e \u003cp\u003e3.3 Implications of the Above Findings Regarding GEP as a Source of Bioactive Peptides 58\u003c\/p\u003e \u003cp\u003e3.3.1 Classification of Bioactive Peptides 58\u003c\/p\u003e \u003cp\u003e3.4 Bioactive Potential of GEP is Comparable to That of Dietary Proteins 59\u003c\/p\u003e \u003cp\u003e3.5 The Site of Secretion of GEP Affects its Bioactive Potential 59\u003c\/p\u003e \u003cp\u003e3.6 Digestion of GEP may Generate Numerous Peptides with Multiple Bioactivities 60\u003c\/p\u003e \u003cp\u003e3.7 Novel Bioactive Peptides from GEP 61\u003c\/p\u003e \u003cp\u003e3.7.1 Systemic Effects of Bioactive Peptides from GEP 61\u003c\/p\u003e \u003cp\u003e3.7.2 Generation of Bioactive Peptides from GEP in In Vivo Systems 62\u003c\/p\u003e \u003cp\u003e3.8 Important Considerations While Predicting the Behaviour of GEPin the Human GIT: Correlating In Vitro and In Vivo Studies 62\u003c\/p\u003e \u003cp\u003e3.8.1 Gut Microbiota Influences Generation of Bioactive Peptides 62\u003c\/p\u003e \u003cp\u003e3.8.2 Epithelial Cells as a Source of Bioactive Peptides in the GIT 63\u003c\/p\u003e \u003cp\u003e3.8.3 Structural Aspects of Proteins\/Peptides Governing Digestion and Subsequent Bioactivity 63\u003c\/p\u003e \u003cp\u003e3.8.4 Effect of Protein–Protein Interactions and Protein Modifications 64\u003c\/p\u003e \u003cp\u003e3.8.5 Safety and Toxicity of GEP‐Derived Bioactive Peptides 64\u003c\/p\u003e \u003cp\u003e3.8.6 Some Important Considerations in the Study of GEP‐ and Dietary Protein‐Derived Bioactive Peptides 65\u003c\/p\u003e \u003cp\u003e3.9 Conclusion 65\u003c\/p\u003e \u003cp\u003e3.10 Future directions 66\u003c\/p\u003e \u003cp\u003eReferences 67\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Cereal Proteins: Potential Health Applications and Allergenicities 77\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eStephen Bleakley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 77\u003c\/p\u003e \u003cp\u003e4.2 Major Cereal Grains 77\u003c\/p\u003e \u003cp\u003e4.2.1 Maize 77\u003c\/p\u003e \u003cp\u003e4.2.2 Wheat 79\u003c\/p\u003e \u003cp\u003e4.2.3 Rice 79\u003c\/p\u003e \u003cp\u003e4.2.4 Barley 79\u003c\/p\u003e \u003cp\u003e4.2.5 Oats 80\u003c\/p\u003e \u003cp\u003e4.3 Cereal Proteins 80\u003c\/p\u003e \u003cp\u003e4.3.1 Cereal Storage Proteins 80\u003c\/p\u003e \u003cp\u003e4.4 Protein Quality 82\u003c\/p\u003e \u003cp\u003e4.4.1 Amino Acid Composition 82\u003c\/p\u003e \u003cp\u003e4.4.2 Digestibility 83\u003c\/p\u003e \u003cp\u003e4.5 Bioactive Peptides 84\u003c\/p\u003e \u003cp\u003e4.5.1 Antihypertensive Peptides 84\u003c\/p\u003e \u003cp\u003e4.5.2 Anticancer Cereal Peptides 87\u003c\/p\u003e \u003cp\u003e4.5.3 Antioxidant Peptides 88\u003c\/p\u003e \u003cp\u003e4.5.4 Antidiabetic Peptides 89\u003c\/p\u003e \u003cp\u003e4.5.5 Anti‐Inflammatory Cereal‐Derived Peptides 90\u003c\/p\u003e \u003cp\u003e4.6 Allergenicity 90\u003c\/p\u003e \u003cp\u003e4.6.1 Immunoglobulin‐Mediated 90\u003c\/p\u003e \u003cp\u003e4.6.2 Coeliac Disease 91\u003c\/p\u003e \u003cp\u003e4.7 Non‐Protein Health Applications of Cereals 92\u003c\/p\u003e \u003cp\u003e4.8 Conclusion 92\u003c\/p\u003e \u003cp\u003eReferences 93\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Meat By‐Products: New Insights into Potential Technical and Health Applications 101\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLeticia Mora, Fidel Toldra‐Reig, Milagro Reig, and Fidel Toldra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 101\u003c\/p\u003e \u003cp\u003e5.2 Meat By‐Products 102\u003c\/p\u003e \u003cp\u003e5.3 Technical Applications of Meat By‐Products 102\u003c\/p\u003e \u003cp\u003e5.3.1 Use of Meat By‐Products as Food Ingredients and Processing Aids 102\u003c\/p\u003e \u003cp\u003e5.3.2 Use of Meat By‐Products as Feed and Pet Food 104\u003c\/p\u003e \u003cp\u003e5.3.3 Use of Meat By‐Products as Fertilisers 105\u003c\/p\u003e \u003cp\u003e5.3.4 Use of Meat By‐Products as Plastics and Leather Products 105\u003c\/p\u003e \u003cp\u003e5.3.5 Use of Meat By‐Products as an Energy Source 105\u003c\/p\u003e \u003cp\u003e5.4 Health‐Related Applications of Meat By‐Products 105\u003c\/p\u003e \u003cp\u003e5.4.1 Bioactive Peptides 105\u003c\/p\u003e \u003cp\u003e5.4.2 Biomedical Applications of Meat By‐Products 110\u003c\/p\u003e \u003cp\u003e5.5 Conclusion 110\u003c\/p\u003e \u003cp\u003eReferences 110\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Potential Applications of Plant‐Derived Proteins in the Food Industry 117\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eTomas Lafarga\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 117\u003c\/p\u003e \u003cp\u003e6.2 Plant‐Derived Proteins: Sources and Composition 118\u003c\/p\u003e \u003cp\u003e6.3 Bioactive Peptides Generated from Fruits and Vegetables 122\u003c\/p\u003e \u003cp\u003e6.3.1 Bioactive Peptides and Metabolic Syndrome 124\u003c\/p\u003e \u003cp\u003e6.3.2 Fruit‐ and Vegetable‐Derived Peptides with Antioxidant Properties 126\u003c\/p\u003e \u003cp\u003e6.3.3 Other Bioactivities 127\u003c\/p\u003e \u003cp\u003e6.4 Technofunctional Properties 127\u003c\/p\u003e \u003cp\u003e6.4.1 Solubility of Plant‐Derived Proteins 128\u003c\/p\u003e \u003cp\u003e6.4.2 Gelling Properties 128\u003c\/p\u003e \u003cp\u003e6.4.3 Emulsifying Properties 129\u003c\/p\u003e \u003cp\u003e6.4.4 Foaming Properties 130\u003c\/p\u003e \u003cp\u003e6.5 Other Applications 130\u003c\/p\u003e \u003cp\u003eAcknowledgements 132\u003c\/p\u003e \u003cp\u003eReferences 132\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Seaweed Proteins and Applications in Animal Feed 139\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMarco Garcia‐Vaquero\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 139\u003c\/p\u003e \u003cp\u003e7.2 Macroalgae as a Source of Proteins, Peptides, and Amino Acids 140\u003c\/p\u003e \u003cp\u003e7.3 Seaweeds and Macroalgal‐Derived Products in Animal Feed 142\u003c\/p\u003e \u003cp\u003e7.3.1 Macroalgae in the Feed of Aquaculture Animals (Shrimp and Fish) 142\u003c\/p\u003e \u003cp\u003e7.3.2 Macroalgae in the Feed of Monogastric Animals (Poultry, Swine,Equine, and Leporine) 146\u003c\/p\u003e \u003cp\u003e7.3.3 Macroalgae in the Feed of Ruminants (Small and Large) 150\u003c\/p\u003e \u003cp\u003e7.3.4 Macroalgae in Pet Food (Canine and Feline Animals) 152\u003c\/p\u003e \u003cp\u003e7.4 Challenges Concerning the Use of Macroalgae in Animal Feed 153\u003c\/p\u003e \u003cp\u003e7.4.1 Legislation on the Use of Macroalgal‐ and Seaweed‐Derived Products in Animal Feed 153\u003c\/p\u003e \u003cp\u003e7.4.2 Sustainability of Seaweed Supply for Use in Animal Feed 155\u003c\/p\u003e \u003cp\u003eAcknowledgements 155\u003c\/p\u003e \u003cp\u003eReferences 156\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Marine By‐Products as a Source of Proteins for Potential Food, Pharma,and Agricultural Feed Use 163\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMaria Hayes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 163\u003c\/p\u003e \u003cp\u003e8.2 Biological Activities of Marine‐Derived Proteins 164\u003c\/p\u003e \u003cp\u003e8.2.1 Angiotensin‐Converting Enzyme Inhibition (ACE‐1) 164\u003c\/p\u003e \u003cp\u003e8.2.2 Structure of Peptides Important in the Inhibition of Enzymes Related to the Development of Type 2 Diabetes 165\u003c\/p\u003e \u003cp\u003e8.3 Fish Protein Hydrolysates 166\u003c\/p\u003e \u003cp\u003e8.4 Fish Blood Proteins 168\u003c\/p\u003e \u003cp\u003e8.4.1 Preparation of Fish Plasma from Salmon 168\u003c\/p\u003e \u003cp\u003e8.4.2 Concentration of Fish Plasma from Salmon 168\u003c\/p\u003e \u003cp\u003e8.4.3 Protease Inhibitors from Fish Blood 170\u003c\/p\u003e \u003cp\u003e8.4.4 Clotting Agents from Fish Blood 170\u003c\/p\u003e \u003cp\u003e8.4.5 Salmon Blood Protein Used in Clotting Bandage Manufacture 171\u003c\/p\u003e \u003cp\u003e8.4.6 Potential Applications 171\u003c\/p\u003e \u003cp\u003e8.5 Fish Testes 172\u003c\/p\u003e \u003cp\u003e8.6 Fish Collagen and Gelatine 172\u003c\/p\u003e \u003cp\u003e8.6.1 Fish Collagen Hydrolysates 173\u003c\/p\u003e \u003cp\u003e8.7 Stickwater Proteins Recovered using Membrane Filtration 174\u003c\/p\u003e \u003cp\u003e8.8 Functional Applications of By‐Product Protein Hydrolysates 174\u003c\/p\u003e \u003cp\u003e8.8.1 Solubility 177\u003c\/p\u003e \u003cp\u003e8.8.2 Water Holding Capacity 177\u003c\/p\u003e \u003cp\u003e8.8.3 Oil Absorbing Capacity 177\u003c\/p\u003e \u003cp\u003e8.8.4 Emulsifying Properties 177\u003c\/p\u003e \u003cp\u003e8.8.5 Bioavailability of Fish‐Derived Hydrolysates and Peptides 177\u003c\/p\u003e \u003cp\u003e8.9 Challenges and Conclusions 178\u003c\/p\u003e \u003cp\u003eReferences 178\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Bioavailability, Bioaccessibility, and Nutritional Measurement of Proteins 183\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMaria Hayes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 183\u003c\/p\u003e \u003cp\u003e9.2 Measurement of Protein Content in Foods 184\u003c\/p\u003e \u003cp\u003e9.3 Bioaccessibility, Bioavailability, and Bioactivity of Proteins 184\u003c\/p\u003e \u003cp\u003e9.4 Protein Hydrolysates 185\u003c\/p\u003e \u003cp\u003e9.5 In Vitro Models 186\u003c\/p\u003e \u003cp\u003e9.6 INFOGEST Method 187\u003c\/p\u003e \u003cp\u003e9.6.1 Multifactorial In Vitro Bioaccessibility Models: The TNO Gastrointestinal Model (TIM) 187\u003c\/p\u003e \u003cp\u003e9.6.2 Transport Coefficient 188\u003c\/p\u003e \u003cp\u003e9.7 Cell Culture Models 189\u003c\/p\u003e \u003cp\u003e9.7.1 Transcytosis Assays Using Human Cerebral Microvascular Endothelial Cell Line (hCMEC\/D3) 189\u003c\/p\u003e \u003cp\u003e9.7.2 Bioactivities of Protein Breakdown Products – Bioactive Peptides 189\u003c\/p\u003e \u003cp\u003e9.7.3 Effects on Diseases Linked to Development of Metabolic Syndrome 190\u003c\/p\u003e \u003cp\u003e9.7.4 Anti‐Inflammatory Peptides 190\u003c\/p\u003e \u003cp\u003e9.7.5 Antioxidant Activities 190\u003c\/p\u003e \u003cp\u003e9.7.6 Protein Digestibility Corrected Amino Acid Score (PDCAAS) Method for Protein Evaluation 191\u003c\/p\u003e \u003cp\u003e9.7.7 Digestible Amino Acid Score (DIAAS) Method for Protein Evaluation 191\u003c\/p\u003e \u003cp\u003e9.8 Conclusion 192\u003c\/p\u003e \u003cp\u003eReferences 192\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Protein from Vegetable Sources: A Focus on Pea Protein 197\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eCatherine Lefranc‐Millot and Virginie Teichman‐Dubois\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 197\u003c\/p\u003e \u003cp\u003e10.2 The Advantages of Leguminous Plants 198\u003c\/p\u003e \u003cp\u003e10.2.1 Sustainable Vegetable Protein Crops 198\u003c\/p\u003e \u003cp\u003e10.2.2 Cultivation of Peas and Composition of Seeds 198\u003c\/p\u003e \u003cp\u003e10.2.3 Processing of Pea Crops and Proteins Obtained from Processing 199\u003c\/p\u003e \u003cp\u003e10.3 Quality of Pea Protein 200\u003c\/p\u003e \u003cp\u003e10.3.1 Global Composition of the Pea Seed 200\u003c\/p\u003e \u003cp\u003e10.3.2 Digestibility of Pea Protein 201\u003c\/p\u003e \u003cp\u003e10.3.3 Amino Acid Composition of Pea Protein 201\u003c\/p\u003e \u003cp\u003e10.3.4 Antinutritional Factors and Toxicity 202\u003c\/p\u003e \u003cp\u003e10.3.5 Allergenicity 202\u003c\/p\u003e \u003cp\u003e10.4 Health Potential of Pea Proteins 203\u003c\/p\u003e \u003cp\u003e10.4.1 Food Intake, Satiety, and Weight Management 203\u003c\/p\u003e \u003cp\u003e10.4.2 Impact on Cholesterol 204\u003c\/p\u003e \u003cp\u003e10.4.3 Blood Pressure – Preventive Impact on Hypertension 204\u003c\/p\u003e \u003cp\u003e10.4.4 Physical Activity, Muscle Repair, and Anabolism 205\u003c\/p\u003e \u003cp\u003e10.5 Applications of Pea Protein in the Human Food Industry 205\u003c\/p\u003e \u003cp\u003e10.5.1 Savoury and Dairy Markets: From a ‘Hidden Use of Plant Proteins’to ‘Plant Proteins in the Spotlight’ 205\u003c\/p\u003e \u003cp\u003e10.5.1.1 Partial Substitution of Animal Proteins in Food Products 205\u003c\/p\u003e \u003cp\u003e10.5.1.2 Higher Value Markets: Animal Protein Alternatives 206\u003c\/p\u003e \u003cp\u003e10.5.2 Baking: Driven by the Hunt for Protein Fortification and Gluten‐Free Ingredients 208\u003c\/p\u003e \u003cp\u003e10.5.2.1 Protein Fortification: Pea Protein as a Nutritional and Technical Substitute Complement for Wheat Protein 208\u003c\/p\u003e \u003cp\u003e10.5.2.2 Gluten‐Free Products 210\u003c\/p\u003e \u003cp\u003e10.5.3 Specialised Nutrition 210\u003c\/p\u003e \u003cp\u003e10.5.3.1 Partial Substitution of Dairy Proteins 210\u003c\/p\u003e \u003cp\u003e10.5.3.2 Higher Value Plant-Based Protein Markets (Weight Management and Sports Nutrition) 211\u003c\/p\u003e \u003cp\u003e10.5.3.3 Future of Plant‐Based Specialised Nutrition Products:Senior Nutrition 212\u003c\/p\u003e \u003cp\u003e10.6 Conclusion 212\u003c\/p\u003e \u003cp\u003eConflict of interest 212\u003c\/p\u003e \u003cp\u003eAcknowledgements 212\u003c\/p\u003e \u003cp\u003eReferences 213\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Seaweeds as a Source of Proteins for Use in Pharmaceuticals and High‐Value Applications 217\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eChigozie Louis Okolie, Beth Mason, and Alan T. Critchley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 217\u003c\/p\u003e \u003cp\u003e11.2 Macroalgal Proteins, Peptides, and Amino Acids 218\u003c\/p\u003e \u003cp\u003e11.2.1 Macroalgal Proteins 218\u003c\/p\u003e \u003cp\u003e11.2.2 Macroalgal Peptides 222\u003c\/p\u003e \u003cp\u003e11.2.3 Macroalgal Amino Acids 222\u003c\/p\u003e \u003cp\u003e11.3 Extraction of Macroalgal Proteins, Peptides, and Amino Acids 223\u003c\/p\u003e \u003cp\u003e11.4 Bioactivities of Macroalgal Proteins, Peptides,and Amino Acids 226\u003c\/p\u003e \u003cp\u003e11.4.1 Antioxidant Properties of Macroalgal Proteins, Peptides,and Amino Acids 226\u003c\/p\u003e \u003cp\u003e11.4.2 Antihypertensive Properties of Macroalgal Proteins, Peptides,and Amino Acids 227\u003c\/p\u003e \u003cp\u003e11.4.3 Antiproliferative Properties of Macroalgal Proteins, Peptides and Amino Acids 228\u003c\/p\u003e \u003cp\u003e11.4.4 Antimicrobial Properties of Macroalgal Proteins, Peptides,and Amino Acids 229\u003c\/p\u003e \u003cp\u003e11.4.5 Antidiabetic Properties of Macroalgal Proteins, Peptides,and Amino Acids 229\u003c\/p\u003e \u003cp\u003e11.5 Industrial Applications of Macroalgal Proteins, Peptides,and Amino Acids 229\u003c\/p\u003e \u003cp\u003e11.6 Future Directions 233\u003c\/p\u003e \u003cp\u003eAcknowledgements 233\u003c\/p\u003e \u003cp\u003eReferences 233\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Microalgal Bioactive Compounds Including Protein, Peptides,and Pigments: Applications, Opportunities, and Challenges During Biorefinery Processes 239\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMaria Hayes, Leen Bastiaens, Luisa Gouveia, Spyros Gkelis, Hanne Skomedal,Kari Skjanes, Patrick Murray, Marco Garcia-Vaquero, Muge Isleten Hosoglu, John Dodd,Despoina Konstantinou, Ivo Safarik, Graziella Chini Zittelli, Vytas Rimkus, Victόria del Pino, Koenraad Muylaert, Christine Edwards, Morten Laake, Joana Gabriela Laranjeira da Silva, Hugo Pereira, and Joana Abelho\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 239\u003c\/p\u003e \u003cp\u003e12.2 Cultivation of Microalgae 240\u003c\/p\u003e \u003cp\u003e12.3 Biorefinery of Microalgae 241\u003c\/p\u003e \u003cp\u003e12.4 Microalgae as a Source of Protein 244\u003c\/p\u003e \u003cp\u003e12.5 Microalgae as a Source of Pigments 244\u003c\/p\u003e \u003cp\u003e12.6 Legislation Governing Use of Microalgae in Europe 245\u003c\/p\u003e \u003cp\u003e12.6.1 Nutrition Claims 246\u003c\/p\u003e \u003cp\u003e12.6.2 Health Claims 246\u003c\/p\u003e \u003cp\u003e12.6.3 Additive Claims 247\u003c\/p\u003e \u003cp\u003e12.6.3.1 Feed 247\u003c\/p\u003e \u003cp\u003e12.6.3.2 Food 247\u003c\/p\u003e \u003cp\u003e12.6.4 Novel Food Claims 248\u003c\/p\u003e \u003cp\u003e12.7 Advantages of Microalgal Use 248\u003c\/p\u003e \u003cp\u003e12.7.1 Potential Applications and Uses in the Vegetarian and Vegan Foods Arena 249\u003c\/p\u003e \u003cp\u003e12.7.2 Microalgal Products on the Market 250\u003c\/p\u003e \u003cp\u003e12.8 Conclusion 252\u003c\/p\u003e \u003cp\u003eReferences 253\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Current and Future Trends in Protein Use and Consumption 257\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMaria Hayes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 257\u003c\/p\u003e \u003cp\u003e13.2 Land‐Based Plant Proteins 257\u003c\/p\u003e \u003cp\u003e13.3 Cereal Proteins 258\u003c\/p\u003e \u003cp\u003e13.4 Rice, Corn, and Sorghum Proteins 259\u003c\/p\u003e \u003cp\u003e13.5 Soy Protein 259\u003c\/p\u003e \u003cp\u003e13.6 Pulses 260\u003c\/p\u003e \u003cp\u003e13.7 Nut and Tuber Proteins 260\u003c\/p\u003e \u003cp\u003e13.8 Insect Protein 261\u003c\/p\u003e \u003cp\u003e13.9 Fungal and Microbial Protein 261\u003c\/p\u003e \u003cp\u003e13.10 Algal Proteins 261\u003c\/p\u003e \u003cp\u003e13.10.1 Microalgae Protein 261\u003c\/p\u003e \u003cp\u003e13.10.2 Macroalgae (Seaweed) Protein 262\u003c\/p\u003e \u003cp\u003e13.11 Proteins from Animals and Animal By‐Products 263\u003c\/p\u003e \u003cp\u003e13.12 Future Protein Demands 264\u003c\/p\u003e \u003cp\u003e13.13 Conclusion 265\u003c\/p\u003e \u003cp\u003eReferences 265\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Allergenicity of Food Proteins 269\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMaria Hayes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 269\u003c\/p\u003e \u003cp\u003e14.2 What is Human Allergy to Protein? 269\u003c\/p\u003e \u003cp\u003e14.3 Types of Food Protein Allergens 271\u003c\/p\u003e \u003cp\u003e14.3.1 Plant Food Allergens 274\u003c\/p\u003e \u003cp\u003e14.3.2 Milk Protein Allergic Reactions 274\u003c\/p\u003e \u003cp\u003e14.3.3 Shellfish Allergy 275\u003c\/p\u003e \u003cp\u003e14.3.4 Fish Allergy 275\u003c\/p\u003e \u003cp\u003e14.3.5 Peanut Allergy 275\u003c\/p\u003e \u003cp\u003e14.4 Protein Processing and Allergy 276\u003c\/p\u003e \u003cp\u003e14.5 Management of Protein Allergy 277\u003c\/p\u003e \u003cp\u003e14.6 Conclusion 277\u003c\/p\u003e \u003cp\u003eReferences 277\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Industrial Processing of Proteins 281\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMaria Hayes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 281\u003c\/p\u003e \u003cp\u003e15.2 Processing of Dairy Proteins 281\u003c\/p\u003e \u003cp\u003e15.3 Membrane Technologies 282\u003c\/p\u003e \u003cp\u003e15.4 Pressure‐Driven Membrane Processes 282\u003c\/p\u003e \u003cp\u003e15.5 Ultrafiltration and Diafiltration in the Production of Pharmaceutical Proteins 283\u003c\/p\u003e \u003cp\u003e15.6 Extraction of Proteins from Algae 283\u003c\/p\u003e \u003cp\u003e15.7 Enzyme Use for Protein Extraction from Algae 284\u003c\/p\u003e \u003cp\u003e15.8 Novel Extraction Methods 284\u003c\/p\u003e \u003cp\u003e15.8.1 Pulsed Electric Field 284\u003c\/p\u003e \u003cp\u003e15.8.2 Microwave‐Assisted Extraction 285\u003c\/p\u003e \u003cp\u003e15.8.3 Ultrasound Treatment 285\u003c\/p\u003e \u003cp\u003e15.8.4 Application of Membrane Technologies to Macroalgae 285\u003c\/p\u003e \u003cp\u003e15.8.5 Application of Membrane Technologies in the Dairy Industry 285\u003c\/p\u003e \u003cp\u003e15.9 Novel Proteins 286\u003c\/p\u003e \u003cp\u003e15.9.1 Extraction of Proteins from Insects 286\u003c\/p\u003e \u003cp\u003e15.9.2 Fish Wastewater Proteins 286\u003c\/p\u003e \u003cp\u003e15.9.3 Characterisation of Fish Processing Wastewater Proteins – Methods 287\u003c\/p\u003e \u003cp\u003e15.10 Conclusion 288\u003c\/p\u003e \u003cp\u003eReferences 288\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 The Role of Immunoglobulins from Bovine Colostrum and Milk in Human Health Promotion 291\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eShane Feeney, Sinead T. Morrin, Lokesh Joshi, and Rita M. Hickey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 291\u003c\/p\u003e \u003cp\u003e16.2 Digestion of Immunoglobulins 293\u003c\/p\u003e \u003cp\u003e16.3 Applications and Functionality of Immunoglobulins 294\u003c\/p\u003e \u003cp\u003e16.3.1 Protection against Infections 294\u003c\/p\u003e \u003cp\u003e16.3.1.1 Escherichia coli 294\u003c\/p\u003e \u003cp\u003e16.3.1.2 Helicobacter pylori 295\u003c\/p\u003e \u003cp\u003e16.3.1.3 Clostridium difficile 296\u003c\/p\u003e \u003cp\u003e16.3.1.4 Shigella 297\u003c\/p\u003e \u003cp\u003e16.3.1.5 Cryptosporidium 297\u003c\/p\u003e \u003cp\u003e16.3.1.6 Streptococci 298\u003c\/p\u003e \u003cp\u003e16.3.1.7 Rotavirus 298\u003c\/p\u003e \u003cp\u003e16.3.1.8 Respiratory Syncytial Virus 299\u003c\/p\u003e \u003cp\u003e16.3.1.9 Human Herpes Virus 299\u003c\/p\u003e \u003cp\u003e16.3.2 Other Health Benefits 299\u003c\/p\u003e \u003cp\u003e16.4 Isolation of Immunoglobulins 300\u003c\/p\u003e \u003cp\u003e16.5 Detection of Immunoglobulins 302\u003c\/p\u003e \u003cp\u003e16.6 Effect of Processing on Immunoglobulins 303\u003c\/p\u003e \u003cp\u003e16.7 Conclusion 304\u003c\/p\u003e \u003cp\u003eReferences 304\u003c\/p\u003e \u003cp\u003eIndex 315\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eD\u003csmall\u003eR\u003c\/small\u003e MARIA HAYES,\u003c\/b\u003e Food BioSciences Department, Teagasc Food Research Centre, Dublin, Ireland.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eA groundbreaking text that highlights the various sources, applications, and advancements concerning proteins from novel and traditional sources\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eNovel Proteins for Food, Pharmaceuticals, and Agriculture\u003c\/i\u003e offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets. \u003c\/p\u003e\u003cp\u003eThe text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal, and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text: \u003c\/p\u003e\u003cul\u003e \u003cli\u003ePuts the focus on the various sources, applications, and advancements concerning proteins from novel and traditional sources\u003c\/li\u003e \u003cli\u003eContains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal\u003c\/li\u003e \u003cli\u003eReviews the sustainability of protein sources and restrictions that exist concerning development\u003c\/li\u003e \u003cli\u003eOffers ideas for creating an innovative and enterprising economy that is built on recent developments\u003c\/li\u003e \u003cli\u003eDetails the potential to exploit key market opportunities in sports, infant and elderly nutrition, and techno-functional protein applications.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWritten for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, \u003ci\u003eNovel Proteins for Food, Pharmaceuticals, and Agricultur\u003c\/i\u003ee offers an essential guide to the sources, applications, and most recent developments of the proteins from both innovative and traditional sources.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989700591845,"sku":"NP9781119385301","price":215.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119385301.jpg?v=1761785160","url":"https:\/\/k12savings.com\/es\/products\/novel-proteins-for-food-pharmaceuticals-and-agriculture-isbn-9781119385301","provider":"K12savings","version":"1.0","type":"link"}