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Author: Jacques Gueguen
Publisher: Springer Science & Business Media
ISBN: 3662037203
Category : Science
Languages : en
Pages : 358
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Book Description
Jointly published with INRA, Paris Plant proteins are regarded as versatile, functional ingredients or as active biological compounds, and as essential nutrients in food. Besides food uses, plant proteins are also considered as "green" chemical molecules useful in manufacturing non-food industrial products. This new utilization of plant proteins presents a great challenge for agriculture and industry and will also be beneficial for the environment. In this book, numerous scientists working on all aspects of proteins from the major European crops report on the role played by plant proteins in food systems and their effects on human health. In addition, the most recent data on protein-based plastic materials and other non-food products are presented.
Author: Jacques Gueguen
Publisher: Springer Science & Business Media
ISBN: 3662037203
Category : Science
Languages : en
Pages : 358
Get Book
Book Description
Jointly published with INRA, Paris Plant proteins are regarded as versatile, functional ingredients or as active biological compounds, and as essential nutrients in food. Besides food uses, plant proteins are also considered as "green" chemical molecules useful in manufacturing non-food industrial products. This new utilization of plant proteins presents a great challenge for agriculture and industry and will also be beneficial for the environment. In this book, numerous scientists working on all aspects of proteins from the major European crops report on the role played by plant proteins in food systems and their effects on human health. In addition, the most recent data on protein-based plastic materials and other non-food products are presented.
Author: E.S. Bunting
Publisher: Springer Science & Business Media
ISBN: 9400983344
Category : Science
Languages : en
Pages : 389
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Book Description
This publication contains the proceedings of a seminar on 'Production and Utilization of Protein in Oilsead Crops', held at Braunschweig from 8 to 10 July, 1980. The meeting was held under the auspices of the Commission of the European Communities, as part of the EEC Common Research Programme on Plant Protein Improvement. Methods for the intensive production of meat and milk have been adopted to an increasing extent in EEC coun±ries over the past two decades, their success is based on animal diets of high quality, balanced for energy and protein contents. The substantial improvements in cereal yields in EEC over this period has kept pace with the increasing demand for dietary energy in concentrated animal foodstuffs, but provision of the necessary protein supplementation has required ever-increasing imports of soybean products. Grain legumes and oilseed meals are the two main sources of concentrated protein for the animal feeds industry, and there is an urgent need for increased EEC production of both. Seminars on grain legumes have been held at regular intervals since 1976; the meeting at Braunschweig, now reported, was the first to consider in detail the potential contribution from oilseed crops suitable for EEC conditions. Local arrangements for the seminar were made by Professor Dr. M. Dambroth, Dr. C. Sommer, and their colleagues at the Institut fUr Pflanzenbau und Pflanzenzuchtung, Braunschweig - Volkenr6de.
Author: Jean-Michel Mérillon
Publisher: Springer Nature
ISBN: 3319780301
Category : Technology & Engineering
Languages : en
Pages : 2353
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Book Description
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Author: Antonio M. De Ron
Publisher: Frontiers Media SA
ISBN: 2889451623
Category : Electronic book
Languages : en
Pages : 327
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Book Description
Grain legumes, together with quinoa and amaranth (pseudocereals) and other crops are attractive candidates to satisfy the growing demand for plant protein production worldwide for food and feed. Despite their high value, many protein crops have not been adequately assessed and numerous species are underutilized. Special attention has to be paid to genetic diversity and landraces, and to the key limiting factors affecting yield, including water deficiency and other abiotic and biotic stresses, in order to obtain stable, reliable and sustainable crop production through the introduction and local adaptation of genetically improved varieties. Legumes, the main protein crops worldwide, contribute to the sustainable improvement of the environment due to their ability to fix nitrogen and their beneficial effects on the soil. They play a key role in the crop diversification and sustainable intensification of agriculture, particularly in light of new and urgent challenges, such as climate change and food security. In addition, the role of legumes in nutrition has been recognized as a relevant source of plant protein, together with other benefits for health. Chapters dealing with common bean, lupine, soybean, lentil, cowpea and Medicago are included in this book. Most contributions deal with legumes, but the significant number of papers on different aspects of quinoa gives an idea of the increasing importance of this protein crop. Pseudocereals, such as quinoa and amaranth, are good sources of proteins. Quinoa and amaranth seeds contain lysine, an essential amino acid that is limited in other grains. Nutritional evaluations of quinoa indicate that it constitutes a source of complete protein with a good balance among all of the amino acids needed for human diet, and also important minerals, vitamins, high quality oils and flavonoids. Other protein crops also included in this book are hemp, cotton and cereals (maize, wheat and rice). Although cereals protein content is not high, their seeds are largely used for human consumption. In this book are included articles dealing with all different aspects of protein crops, including nutritional value, breeding, genetic diversity, biotic and abiotic stress, cropping systems or omics, which may be considered crucial to help provide the plant proteins of the future. Overall, the participation of 169 authors in 29 chapters in this book indicates an active scientific community in the field, which appears to be an encouraging reflect of the global awareness of the need for sustainability and the promising future of proteins crops as a source of food and feed.
Author: G. Norton
Publisher: Butterworth-Heinemann
ISBN: 1483165353
Category : Science
Languages : en
Pages : 365
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Book Description
Plant Proteins is a compendium of papers discussing, in general, plant proteins as materials for human foods, and in particular, the properties, biosynthesis, deposition of reserves in seeds, undesirable factors, production, and nutritional aspects of plant proteins in the food industry. Some papers review the properties and biosynthesis of plant proteins, the synthesis of chloroplast proteins, and legume seed proteins. Other papers discuss the development of protein reserves in seeds, as well as the toxicity and antagonistic actions in relation to amino acid and protein synthesis. One paper examines the world supply and demand for sources of protein from three plant sources, namely cereals, oilseeds, and legumes. Another paper discusses the capabilities of certain species of micro-organisms to synthesize from a few simple raw materials all the main components needed in the diet of a human or a farm animal. One paper notes that the acceptance of plant protein foods in society depends on their presentation, flavor, texture, appearance, identity, and product name. This compendium will benefit agronomists, agriculturists, biochemists, microbiologists, nutritionists, botanists, chemists, economists, food scientists, physicists and plant breeders.
Author: Charles Cunningham
Publisher: Springer Science & Business Media
ISBN: 1603272607
Category : Science
Languages : en
Pages : 309
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Book Description
Recombinant Proteins from Plants is one of the most exciting and fastest developing areas in biology. The latest molecular techniques are being applied to the exploitation of plants as novel expression systems for the p- duction and overproduction of heterologous and native proteins. Transgenic plant technology is currently used in three broad areas: the expression of - combinant proteins to improve crop quality by increasing disease/pest res- tance or increasing tolerance to stress, optimizing plant productivity and yield by the genetic manipulation of metabolic pathways, and the large-scale co- effective production of recombinant proteins for use as specialist industrial or therapeutic biomolecules. The intention of Recombinant Proteins from Plants is to provide c- prehensive and detailed protocols covering all the latest molecular approaches. Because the production oftransgenic plants has become routine in many la- ratories, coverage is also given to some of the more "classical" approaches to the separation, analysis, and characterization of recombinant proteins. The book also includes areas of research that we believe will become increasingly important in the near future: efficient transformation of monocots with Agrobacterium optimizing the stability of recombinant proteins, and a section highlighting the immunotherapeutic potential of plant-expressed proteins.
Author: Maria Hayes
Publisher: John Wiley & Sons
ISBN: 111938530X
Category : Science
Languages : en
Pages : 352
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Book Description
A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture 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. The 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: Puts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources Contains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal Reviews the sustainability of protein sources and restrictions that exist concerning development Offers ideas for creating an innovative and enterprising economy that is built on recent developments Details the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications Written 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, Novel Proteins for Food, Pharmaceuticals and Agriculture offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.
Author: J. Michael Lord
Publisher: Springer Science & Business Media
ISBN: 3642121764
Category : Science
Languages : en
Pages : 275
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Book Description
Many plants produce enzymes collectively known as ribosome-inactivating proteins (RIPs). RIPs catalyze the removal of an adenine residue from a conserved loop in the large ribosomal RNA. The adenine residue removed by this depurination is crucial for the binding of elongation factors. Ribosomes modified in this way are no longer able to carry out protein synthesis. Most RIPs exist as single polypeptides (Type 1 RIPs) which are largely non-toxic to mammalian cells because they are unable to enter them and thus cannot reach their ribosomal substrate. In some instances, however, the RIP forms part of a heterodimer where its partner polypeptide is a lectin (Type 2 RIPs). These heterodimeric RIPs are able to bind to and enter mammalian cells. Their ability to reach and modify ribosomes in target cells means these proteins are some of the most potently cytotoxic poisons found in nature, and are widely assumed to play a protective role as part of the host plant’s defenses. RIPs are able to further damage target cells by inducing apoptosis. In addition, certain plants produce lectins lacking an RIP component but which are also cytotoxic. This book focuses on the structure/function and some potential applications of these toxic plant proteins.
Author: Sudarshan Nadathur
Publisher: Academic Press
ISBN: 0128027762
Category : Science
Languages : en
Pages : 456
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Book Description
Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet. Introduces the need to shift current animal-derived protein sources to those that are more plant-based Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases, and functionality Presents solutions to challenges, along with taste modulation Focuses on non-animal derived proteins Identifies paths and choices that require consumer and policymaker debate and action
Author: P.D. Hebblethwaite
Publisher: Springer Science & Business Media
ISBN: 9401736472
Category : Science
Languages : en
Pages : 330
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Book Description
This is the fourth major publication on Vicia faba reporting proceedings of seminars organised through the Commission of the European Communities in the context of the E.E.C. Common Research Programme on Plant Protein Improvement. The previous three volumes report proceedings from the seminar in Sari in 1978 (Some current research on Vicia faba in Western Europe), and from Cambridge in 1979 (Vicia faba : Feeding value, processing and viruses) and in Wageningen in 1980 (Vicia faba : Physiology and Breeding). The theme of this seminar, held at the University of Nottingham from 14th to 16th September 1983 was selected to examine current research on agronomy, physiology, plant breeding and nutrition. 84 delegates from 15 European countries attended. Throughout the seminar there was a spirit of friendliness and co-operation. Everyone seemed dedicated to doing real justice to the faba bean crop. The organisation of this seminar would not have been possible without the help of my secretary, Mrs. Jeanne Rodwell who undertook most of the administrative and secretarial work. P.D. Hebblethwaite COMPONENTS OF THE YIELD AND YIELD OF VICIA FABA Ph. Plancquaert, J.L. Raphalen Institut Technique des Cereales et des Fourrages 8 Avenue du President Wilson, 75116 Paris, France. ABSTRACT Preliminary experiments have indicated the main factors affecting the yield of winter (6 trials) and spring faba beans (5 trials) : information is presented on the development of pods and flowers, yield and yield components and grain protein content at different locations in France.
