Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Plant Peptides: Enzymatic Production and Health-Promoting Effects

Plant Peptides: Enzymatic Production and Health-Promoting Effects

Ashaolu, Tolulope Joshua
Fernández-Tomé, Samuel
Luna-Vital, Diego Armando

Paperback

Series: Foundations and Frontiers in Enzymology

Diet & NutritionBiologyChemistry

PREORDER - Expected ship date March 1, 2027

ISBN10: 0443450978
ISBN13: 9780443450976
Publisher: Academic Press
Published: Mar 1 2027
Pages: 275
Weight: 0.99
Language: English
Plant Peptides: Enzymatic Production and Health-Promoting Effects provides up-to-date insights on the enzymatic production, bioactivity, and applications of plant-derived peptides. This comprehensive volume explores the role of plant-based proteins (PBPs) as sustainable alternatives to traditional animal proteins, highlighting their environmental and climatic benefits. The book examines the enzymology of proteolytic enzymes used to generate bioactive peptides from PBPs, detailing their bioaccessibility, stability, and bioavailability. It offers an in-depth analysis of the multifarious biological activities of these peptides, including their antioxidant, antimicrobial, and metal-binding properties. The book also addresses the technological and biological properties, limitations, and challenges of plant-based bioactive peptides for industrial uses.

With a strong focus on practical implementation, the book discusses emerging strategies and advanced technologies for producing and analyzing bioactive peptides, such as in silico analysis, fermentation, and peptidomics. It provides insights into future research directions and potential applications, emphasizing the health-promoting effects of plant-based peptides in combating obesity, diabetes, hypertension, cancer, and neurodegenerative diseases. This book is an essential resource for food science researchers, nutritionists, and students of food science and nutrition.

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