Marine Proteins and Peptides (eBook)

Food proteins and bioactive peptides play a vital role in the
growth and development of the body's structural integrity and
regulation, as well as having a variety of other functional
properties. Land animal-derived food proteins such as collagen and
gelatine carry risks of contamination (such as BSE). Marine-derived
proteins, which can provide equivalents to collagen and gelatin
without the associated risks, are becoming more popular among
consumers because of their numerous health beneficial effects. Most
marine-derived bioactive peptides are currently underutilized.
While fish and shellfish are perhaps the most obvious sources of
such proteins and peptides, there is also the potential for further
development of proteins and peptides from sources like algae, sea
cucumber and molluscs. Marine-derived proteins and peptides also
have potential uses in novel products, with the possibility of wide
commercialization in the food, beverage, pharmaceutical and
cosmetic industries, as well as in other fields such as
photography, textiles, leather, electronics, medicine and
biotechnology.

Marine Proteins and Peptides: Biological Activities and
Applications presents an overview of the current status,
future industrial perspectives and commercial trends of bioactive
marine-derived proteins and peptides. Many of the industrial
perspectives are drawn from the food industry, but the book also
refers to the pharmaceutical and cosmetics industries. There have
recently been significant advances in isolating functional
ingredients from marine bio-resources and seafood by-products for
use in these industries, but little has been published, creating a
knowledge gap, particularly with regard to the isolation and
purification processes. This book is the first to fill that
gap.

Marine Proteins and Peptides: Biological Activities and
Applications is a valuable resource for researchers in
marine biochemistry field as well as food industry managers
interested in exploring novel techniques and knowledge on
alternative food protein sources. It will become a standard
reference book for researchers involved in developing marine
bio-resources and seafood by-products for novel nutraceutical,
cosmetics, and pharmaceutical applications. It will also appeal to
managers and product developers in the food, pharmaceutical and
cosmetics industries, particularly those looking to use
marine-derived proteins and peptides as substitutes or replacements
for unfashionable or outdated food components.