Active Peptide and Protein Production Key Technologies and Typical Examples

Author: Zheng Jianxian
Publisher:
Publish Date: 2006-11-01
Features: Active peptides and proteins possess various biological effects and have garnered significant attention in recent years due to their immense development potential. This book consists of six chapters, providing a detailed discussion on the key production technologies of eight bioactive peptides, two bioactive proteins, three highly efficient sweet peptides, three highly efficient sweet proteins, one highly efficient antibacterial peptide, and two bioenzyme proteins, along with 28 typical production examples. Chapter 1 elaborates on the key production technologies of glutathione, high F-value oligopeptides, caseinophosphopeptides, glycomacropeptides, antihypertensive peptides, soy peptides, lactoferrin, and metallothionein. Chapter 2 discusses the key production technologies of immunoglobulins and soy globulins. Chapter 3 explores the key production technologies of aspartame, acesulfame, and neotame. Chapter 4 discusses the key production technologies of thaumatin, Brazzein, and monellin. Chapter 5 describes the key production technologies of nisin. Chapter 6 discusses the key production technologies of superoxide dismutase and lysozyme. This book is grounded in the principles of scientific rigor, practicality, conciseness, and inspiration, leveraging internet technology to widely absorb the latest research findings from abroad. It holds significant guiding value for the development of active peptide and protein production technologies in the coming years. It serves as a valuable reference for professionals and decision-makers in the food industry, biochemical industry, pharmaceutical industry, and agricultural product processing sectors, as well as for faculty and students in related disciplines.
Active peptides and proteins possess various biological effects and have garnered significant attention in recent years due to their immense development potential. This book consists of six chapters, providing a detailed discussion on the key production technologies of eight bioactive peptides, two bioactive proteins, three highly efficient sweet peptides, three highly efficient sweet proteins, one highly efficient antibacterial peptide, and two bioenzyme proteins, along with 28 typical production examples. Chapter 1 elaborates on the key production technologies of glutathione, high F-value oligopeptides, caseinophosphopeptides, glycomacropeptides, antihypertensive peptides, soy peptides, lactoferrin, and metallothionein. Chapter 2 discusses the key production technologies of immunoglobulins and soy globulins. Chapter 3 explores the key production technologies of aspartame, acesulfame, and neotame. Chapter 4 discusses the key production technologies of thaumatin, Brazzein, and monellin. Chapter 5 describes the key production technologies of nisin. Chapter 6 discusses the key production technologies of superoxide dismutase and lysozyme. This book is grounded in the principles of scientific rigor, practicality, conciseness, and inspiration, leveraging internet technology to widely absorb the latest research findings from abroad. It holds significant guiding value for the development of active peptide and protein production technologies in the coming years. It serves as a valuable reference for professionals and decision-makers in the food industry, biochemical industry, pharmaceutical industry, and agricultural product processing sectors, as well as for faculty and students in related disciplines.