Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization PDF
Preview Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization
FOOD PROTEINS AND PEPTIDES CHEMISTRY, FUNCTIONALITY, INTERACTIONS, AND COMMERCIALIZATION FOOD PROTEINS AND PEPTIDES CHEMISTRY, FUNCTIONALITY, INTERACTIONS, AND COMMERCIALIZATION Edited by Navam S. Hettiarachchy Associate Editors Kenji Sato • Maurice R. Marshall • Arvind Kannan Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2012 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20120131 International Standard Book Number-13: 978-1-4200-9342-1 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. 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Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Preface............................................................................................................vii Editors.............................................................................................................ix Contributors....................................................................................................xi Abbreviations.................................................................................................xv 1 Food.Proteins–Peptides:.Chemistry.and.Structure.................................1 ARVIND.KANNAN,.NAVAM.HETTIARACHCHY,.AND.MAURICE. MARSHALL 2 Food.Proteins–Peptides:.Determination.and.Characterization............25 ARVIND.KANNAN,.NAVAM.HETTIARACHCHY,.AND.MAURICE. MARSHALL 3 Food.Proteins.and.Peptides:.Structure–Function.Relationship............49 ARVIND.KANNAN,.NAVAM.HETTIARACHCHY,.KENJI.SATO,.AND. MAURICE.MARSHALL 4 Protein.Solubility.and.Functionality....................................................95 SHRIDHAR.K..SATHE 5 Proteins–Peptides.as.Emulsifying.Agents...........................................125 YASUKI.MATSUMURA.AND.KENTARO.MATSUMIYA 6 Proteins.and.Peptides.as.Foaming.Agents...........................................151 ARVIND.KANNAN,.NAVAM.HETTIARACHCHY,.AND.MAURICE. MARSHALL 7 Chemical.and.Enzymatic.Protein.Modifications.and. Functionality.Enhancement................................................................165 HITOMI.KUMAGAI 8 Heat-Induced.Casein–Whey.Protein.Interactions..............................199 SUNDARAM.GUNASEKARAN.AND.OSCAR.SOLAR v vi ◾ Contents 9 Protein–Saccharide.Interaction..........................................................229 HIROKI.SAEKI 10 Peptide–Lipid.Interactions.and.Functionalities..................................263 SATOSHI.NAGAOKA 11 Proteins.and.Peptides.with.Taste.........................................................277 MOTONAKA.KURODA 12 Bioavailability.and.Safety.of.Food.Peptides........................................297 ELVIRA.GONZALEZ.DE.MEJIA,.CRISTINA.MARTINEZ- VILLALUENGA,.DINA.FERNANDEZ,.DAISUKE.URADO,.AND. KENJI.SATO 13 Database.of.Biologically.Active.Proteins.and.Peptides.......................331 BARTŁOMIEJ.DZIUBA,.PIOTR.MINKIEWICZ,.AND.MAŁGORZATA. DAREWICZ 14 Food-Derived.Bioactive.Peptides.in.the.Market..................................375 TOSHIO.SHIMIZU 15 Large-Scale.Fractionation.of.Biopeptides...........................................395 KENJI.SATO.AND.KAORI.HASHIMOTO 16 Industry.Perspectives.and.Commercial.Trends.for.Food.Proteins. and.Biopeptides..................................................................................409 SE-KWON.KIM.AND.ISURU.WIJESEKARA 17 Protein.Nanotechnology:.Research,.Development,.and.Precaution. in.the.Food.Industry............................................................................421 MASAMI.MATSUDA,.GEOFFREY.HUNT,.YOSHINORI.KUBOKI,. TOSHIO.OGINO,.RYUICHI.FUJISAWA,.FUMIO.WATARI,.AND. RACHEL.L..SAMMONS Preface This book features a comprehensive review of food proteins and peptides, cover- ing a wide variety of chapters on the chemistry, structure–function relationships, functionalities, characterization, technological advances, industrial perspectives, and commercialization trends. The book has been designed to dwell deep into the basic chemistry, structures, and functions of food proteins and peptides, to give the reader an understanding of the physicochemical and biochemical factors that govern functionality. This will give the reader an overall perspective of functional foods in relation to their biochemical and physical aspects, making this book a distinct one that is multidisciplinary. It also provides a comprehensive resource for researchers and students working in biochemistry, biotechnology, food science and technology, nutrition, and medicine. The contributors to this book edition review the literature and also present research from their own work, emphasizing both the philosophy and significance that have led to a deeper understanding of the basic subjects covered. Accordingly, this book should be of benefit to those following the basic principles governing the study, isolation, structure, chemistry, and functionality of food proteins and peptides. vii Editors Dr..Navam.Hettiarachchy is a university professor in the Department of Food Science and is also associated with the Institute of Food Science and Engineering at the University of Arkansas, Fayetteville, Arkansas. She earned her MS and PhD degrees in molecular biochemistry at the University of Edinburgh Medical School, Edinburgh, Scotland, and the University of Hull, England, UK, respectively. She also earned her postgraduate diploma in nutrition from the Indian Council of Medical Research, Hyderabad, India. She has been a professor at three major uni- versities in the United States. Prior to this, she was a faculty member in the depart- ment of biochemistry in a major medical school where her research was focused on nutrition in health and disease. In 2003, she was elected as an Institute of Food Technologists (IFT) fellow. Her research program focuses on an integrated approach to nutraceuticals and protein chemistry. She has published more than 100 refereed peer-reviewed jour- nal articles and more than 300 abstracts and presentations, and has been awarded more than $3.5 million as the principal investigator for her research program from competitive federal and other grant funding sources. Dr. Hettiarachchy is inter- nationally recognized for her research program on cereals, particularly rice. Three patents have been filed on her research on rice nutrients and nutraceuticals. She has made several invited presentations at both the national and international levels. Her tireless research on rice bran resulted in the formation of a new company, Nutraceutical Innovations, with the University of Arkansas in 2007. The focus of this company is to generate value-added nutraceuticals from rice bran with a total system approach. In her efforts to find alternate uses for anticancer drugs, she has been working with plant-derived proteins and peptides. Her research program has pioneered anticancer research on rice and soybean peptides and demonstrated potent anticancer activities in various types of cancer cell lines. This major break- through is the result of focusing on the fundamental research on rice bran that can have a healthier impact on people’s lives. Professor.Maurice.Marshall is a faculty member in the Food Science and Human Nutrition Department, University of Florida, where he has taught and researched ix x ◾ Editors food chemistry/biochemistry for 30 years. He received his bachelor’s degree in biology from Duquesne University, and both his master’s degree from Rutgers University and his PhD degree from Ohio State University are in the area of food science, specializing in food chemistry/biochemistry. His research focuses on the analysis of food constituents including biogenic amines, antioxidants, and pesticide residues. He is director of the Southern Region USDA-IR-4 Project, which assists specialty crop growers to obtain registered low-risk crop protection tools. His addi- tional research focuses on food enzymes, specifically polyphenol oxidases in fruits and vegetables; proteases from stomachless marine organisms; and unique brown- ing inhibitors from insects, mussels, and crustaceans. He also works on the hydro- lysis of waste seafood proteins for bioactive peptide generation and their action as antioxidants and as antidiabetic, anticancer, and high-blood-pressure regulators. Professor.Kenji.Sato has been a faculty member for 22 years at the Division of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University at Kyoto City, where he is currently a professor. He obtained his undergraduate degree and PhD degree in agriculture from Kyoto University. After spending 1 year at Kyoto University as a postdoctoral fellow, he joined the faculty at Kyoto Prefectural University. His current research interest focuses on bio- active peptides, especially on the metabolic fate of these peptides. His lab performs research on food-derived peptides to demonstrate their absorption, metabolic fate, and efficacy and elucidate their molecular mechanisms of action. Dr..Arvind.Kannan is currently working as a postdoctoral fellow in the food sci- ence department at the University of Arkansas. He received his bachelor’s degree in biochemistry from Madras University, India, and a master’s degree in medical labo- ratory technology from Birla Institute of Technology & Science (BITS), India. He then worked as a research associate at the Madras Diabetes Research Foundation, India, studying the markers of coronary artery disease and diabetes, before getting overseas experience as a research associate at the National Tsing-Hua University in Taiwan. He worked on bacterial gene and protein expression and biophysical experiments related to protein structure in the Structural Proteomics program of Prof. Chin Yu. He obtained his PhD degree in cell and molecular biology from the University of Arkansas in 2009. His research was on characterizing a bioactive peptide from rice bran for cancer antiproliferative activity using human cancer cell lines. He is currently furthering his studies on bioactive peptides and is involved in projects dealing with bioactive proteins and peptides. He also serves as a scientist at Nutraceutical Innovations, LLC, a startup firm that focuses on the fermentation of rice bran to generate bioactives for value-added functional and nutraceutical uses.
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