Trypsin : structure, biosynthesis and functions /
Clasificación: | Libro Electrónico |
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Otros Autores: | , |
Formato: | Electrónico eBook |
Idioma: | Inglés |
Publicado: |
New York :
Nova Science Publishers,
[2012]
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Colección: | Protein Biochemistry, Synthesis, Structure and Cellular Functions.
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Temas: | |
Acceso en línea: | Texto completo |
Tabla de Contenidos:
- TRYPSIN
- TRYPSIN
- Contents
- Preface
- Trypsin and its Implementations for Growth, Maturation, and Dietary Quality Assessment
- Introduction
- Expressions of Trypsin Isozymes
- Association with Consumption and Growth
- Association with T/C Ratio, Plasma Insulin, and Free Amino Acids
- Digestion Ability Study
- Characterization of Trypsin Isozymes
- Food Utilization Efficiency and Growth Studies
- Trypsin and Hormone Secretions
- Trypsin, Chymotrypsin, and T/C Ratio
- Trypsin, T/C Ratio, and Free Amino Acids
- Oocyte Maturation Studies Proteomic Study
- Trypsin-Like Specific Activity and Free Amino Acids
- Trypsin-Like Specific Activity, T/C Ratio, and Protein Turnover Rate
- Dietary Quality Assessment
- In Vitro Digestibility of Dietary Protein
- In Vitro Protein Digestibility and Protein Quality
- In Vitro Protein Digestibility and Standardized by Trypsin Activity
- In Vitro Digestibility Study for Plankton Quality
- Relationships of Different Biological Parameters
- Trypsin, Chymotrypsin, T/C Ratio, and Growth
- Protein Mobilization during Maturation
- Future Research Conclusion
- References
- Trypsins from Submammalian Vertebrates with Special Emphasis on Fish
- Abstract
- Introduction
- Anguilla Japonica (Eel)
- Asterina Pectinifera (Starfish)
- Boops Boops (Bogue)
- Coryphaenoides Pectoralis (Pectoral Rattail)
- Ctenopharyngodon Idellus (Grass Carp)
- Engraulis Encrasicholus (Anchovy)
- Engraulis Japonicus (Japanese Anchovy)
- Gadus Morhua (Cod)
- Gadus ogac (Greenland Cod)
- Lithognathus Mormyrus (Striped Seabream)
- Mustelus Mustelus (Smooth Hound)
- Oncorhynchus sp. (Pacific Salmon)Oncorhynchus Keta (Chum Salmon)
- Oncorhynchus Masou (Masu Salmon)
- Oncorhynchus Tshawytscha (Chinook Salmon)
- Oreochromis Niloticus x O.aureus (Hybrid Tilapia)
- Pomatomus Saltatrix (Bluefish)
- Protopterus Aethiopicus (African Lungfish)
- Salmo Salar (Atlantic Salmon)
- Sarda sarda (Atlantic Bonito)
- Sardinops Sagax Caerulea (Monterey Sardine)
- Thunnus Tonggo (Tongol Tuna)
- Xenopus Laevis
- Bufo Arenarum (Toad)
- Bothrops Atrox (Snake)
- Bothrops Jararaca (Snake)
- Struthio Camelus (Ostrich)
- Discussion References
- Functions/Applications of Trypsin in Food Processing and Food Science Research
- Abstract
- 1. Introduction
- 2. Sources of Trypsin Preparation for Food Applications
- 3. The Applications of Trypsin to Improve Functional Properties of Food Proteins
- 3.1. Functional Properties of Food Ingredients/Components
- 3.2. Limited Hydrolysis of Food Proteins Using Trypsin for Functional Properties Improvement
- 4. Application of Trypsin for the Productionof Food-Derived Bioactive Peptides