Trypsin : structure, biosynthesis and functions /

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Weaver, Kirk (Editor ), Kelley, Clayton (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Nova Science Publishers, [2012]
Colección:Protein Biochemistry, Synthesis, Structure and Cellular Functions.
Temas:
Trypsin.
Trypsin inhibitors.
Trypsine.
Antitrypsines.
SCIENCE > Life Sciences > Biochemistry.
Trypsin
Trypsin inhibitors
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

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