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Full Description
This book intends to report a comprehensive exploration of the molecular composition, digestion, and diverse applications of marine bivalve proteins. With detailed chapters covering topics such as protein structure, absorption mechanisms, preparation, and identification, this book delves into the intricate world of bivalve proteins. Special features include in-depth discussions on their role in bone growth, hypertension, thrombosis, gout, and taste enhancement. Readers will benefit from a deep understanding of bivalve proteins' properties, their potential therapeutic applications, and insights into controlling allergenicity, making this book essential for researchers, professionals, and enthusiasts in the fields of biochemistry, food science, and biotechnology.
Contents
Chapter 1. Introduction.- Chapter 2. Molecular composition and characteristics of marine shellfish protein.- Chapter 3. Digestion and absorption of marine shellfish protein.- Chapter 4. Preparation and identification of marine shellfish peptides.- Chapter 5. Marine shellfish peptides and bone health.- Chapter 6. Marine shellfish peptides and hypertension.- Chapter 7. Marine shellfish peptides and thrombus.- Chapter 8. Marine shellfish peptides and gout.- Chapter 9. Marine shellfish protein and taste peptides.- Chapter 10. Processing and application of marine shellfish protein.- Chapter 11. Sensitization and control of marine shellfish proteins.
