Biotechnological applications of plant proteolytic enzymes. (2018)
- Record Type:
- Book
- Title:
- Biotechnological applications of plant proteolytic enzymes. (2018)
- Main Title:
- Biotechnological applications of plant proteolytic enzymes
- Further Information:
- Note: María Gabriela Guevara, Gustavo Raúl Daleo, editors.
- Editors:
- Guevara, María Gabriela
Daleo, Gustavo Raúl - Contents:
- Intro; Preface; Acknowledgements; Contents; Chapter 1: An Overview of Plant Proteolytic Enzymes; 1.1 Introduction; 1.2 Classification of Proteases; 1.2.1 Catalyzed Reaction; 1.2.2 Nature of the Active Site; 1.2.3 Structure-Based Evolutive Relationships; 1.3 Plant Proteases; 1.3.1 Plant Cysteine Proteases; 1.3.2 Plant Aspartic Proteases; 1.3.3 Plant Serine Proteases; 1.3.4 Plant Metalloproteases; References; Chapter 2: Milk-Clotting Plant Proteases for Cheesemaking; 2.1 Introduction; 2.2 Rennet for Cheese Production; 2.3 Plant Origin Coagulants in Cheesemaking 2.3.1 Milk-Clotting Properties of Plant Proteases2.3.2 Preference and Specificity of Plant Proteases Over Milk Proteins; 2.3.3 Plant Origin Coagulants and Cheese Properties; 2.3.4 Plant Proteases and Cheese Ripening; 2.4 Milk-Clotting Enzyme Preparations Based on Plants; 2.5 Extraction and Concentration; 2.6 Liquid and Powder Preparations; 2.7 Conclusions, Trends in Future Research; References; Chapter 3: Use of Plant Proteolytic Enzymes for Meat Processing; 3.1 Introduction; 3.2 Meat Tenderization; 3.2.1 Factors Influencing Meat Texture; 3.2.2 The Mechanism of Meat Tenderization 3.3 Waste Generated from Meat Industries3.4 Plant Proteases: Sources and Classifications; 3.4.1 Plant Cysteine and Serine Proteases; 3.4.2 Plant Aspartic Proteases; 3.4.3 Plant Metalloproteases; 3.5 Applications of Plant Proteases in Meat Tenderization; 3.5.1 Papain; 3.5.2 Bromelain; 3.5.3 Ficin; 3.5.4 Actinidin; 3.6 Applications of PlantIntro; Preface; Acknowledgements; Contents; Chapter 1: An Overview of Plant Proteolytic Enzymes; 1.1 Introduction; 1.2 Classification of Proteases; 1.2.1 Catalyzed Reaction; 1.2.2 Nature of the Active Site; 1.2.3 Structure-Based Evolutive Relationships; 1.3 Plant Proteases; 1.3.1 Plant Cysteine Proteases; 1.3.2 Plant Aspartic Proteases; 1.3.3 Plant Serine Proteases; 1.3.4 Plant Metalloproteases; References; Chapter 2: Milk-Clotting Plant Proteases for Cheesemaking; 2.1 Introduction; 2.2 Rennet for Cheese Production; 2.3 Plant Origin Coagulants in Cheesemaking 2.3.1 Milk-Clotting Properties of Plant Proteases2.3.2 Preference and Specificity of Plant Proteases Over Milk Proteins; 2.3.3 Plant Origin Coagulants and Cheese Properties; 2.3.4 Plant Proteases and Cheese Ripening; 2.4 Milk-Clotting Enzyme Preparations Based on Plants; 2.5 Extraction and Concentration; 2.6 Liquid and Powder Preparations; 2.7 Conclusions, Trends in Future Research; References; Chapter 3: Use of Plant Proteolytic Enzymes for Meat Processing; 3.1 Introduction; 3.2 Meat Tenderization; 3.2.1 Factors Influencing Meat Texture; 3.2.2 The Mechanism of Meat Tenderization 3.3 Waste Generated from Meat Industries3.4 Plant Proteases: Sources and Classifications; 3.4.1 Plant Cysteine and Serine Proteases; 3.4.2 Plant Aspartic Proteases; 3.4.3 Plant Metalloproteases; 3.5 Applications of Plant Proteases in Meat Tenderization; 3.5.1 Papain; 3.5.2 Bromelain; 3.5.3 Ficin; 3.5.4 Actinidin; 3.6 Applications of Plant Proteases on the Production of Protein Hydrolysates from Meat and Meat-processing By-products; 3.6.1 Muscle Proteins; 3.6.1.1 Antioxidant Peptides; 3.6.1.2 Other Activities; 3.6.2 Blood Proteins; 3.7 Conclusion; References Chapter 4: Peptide Synthesis Using Proteases as Catalyst4.1 Proteases: Physiological and Industrial Significances; 4.2 Peptides: Technological Impact; 4.2.1 Bioactive Peptides; 4.2.2 Therapeutic Peptides; 4.2.3 Peptide Vaccines; 4.2.4 Cosmetic Peptides; 4.2.5 Peptides as Drug Carriers and Diagnostic Reagents; 4.2.6 Taste Peptides; 4.2.7 Nutritional Peptides; 4.3 Production of Peptides: Available Technologies; 4.3.1 Extraction from Natural Sources; 4.3.2 Production by Recombinant DNA Technology; 4.3.3 Production by Chemical Synthesis; 4.3.4 Production by Enzymatic Synthesis 4.3.5 Media Engineering4.3.5.1 Organic Solvents; 4.3.5.2 Ionic Liquids; 4.3.5.3 Deep Eutectic Solvents; 4.3.5.4 Supercritical Fluids; 4.3.5.5 Aqueous Solutions; 4.3.6 Catalyst Engineering; 4.3.6.1 Immobilization in an Inert Matrix; 4.3.6.1.1 Covalent Immobilization; 4.3.6.1.2 Immobilization by Adsorption; 4.3.6.1.3 Immobilization by Entrapment; 4.3.6.1.4 Immobilization in Nanosupports; 4.3.6.2 Free-support Immobilization; 4.3.6.2.1 Cross-linking of Enzymes in Solution (CLEs); 4.3.6.2.2 Cross-linking Enzymatic Crystals (CLEC); 4.3.6.2.3 Enzymatic Cross-linked Aggregates (CLEAs) … (more)
- Publisher Details:
- Cham : Springer
- Publication Date:
- 2018
- Extent:
- 1 online resource
- Subjects:
- 581.19/256
Plant enzymes -- Biotechnology
Botanical chemistry
SCIENCE / Life Sciences / Botany
Botanical chemistry
Electronic books - Languages:
- English
- ISBNs:
- 9783319971322
3319971328 - Related ISBNs:
- 9783319971315
331997131X - Notes:
- Note: Includes bibliographical references and index.
Note: Online resource; title from PDF title page (EBSCO, viewed December 11, 2018) - Access Rights:
- Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
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- British Library HMNTS - ELD.DS.380852
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