Trypsin : structure, biosynthesis and functions / Kirk Weaver and Clayton Kelley, editors.

Format:

Book

Contributor:

Weaver, Kirk.

Kelley, Clayton.

Series:

Protein Biochemistry, Synthesis, Structure and Cellular Functions

Protein biochemistry, synthesis, structure, and cellular functions

Microbiology research advances

Language:

English

Subjects (All):

Trypsin.

Trypsin inhibitors.

Physical Description:

1 online resource (202 p.)

Edition:

1st ed.

Place of Publication:

New York : Nova Science Publishers, c2012.

Language Note:

English

Summary:

Trypsin is a serine protease in the digestive system of humans and animals. This book presents current research in the structure, biosynthesis and functions of trypsin. Topics include the study of trypsins from submammalian vertebrates with special emphasis on fish; the applications of trypsin in food processing; trypsin acting as an activating enzyme in gut innate immunity and protease-activated receptor 2 in the enteric nervous system.

Contents:

""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 ""

""5. Enzymatic Modifications for Reducing Allergenicity of Food Proteins ""

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-61942-321-9

OCLC:

923654486