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Record Nr. |
UNINA9910452957303321 |
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Titolo |
Trypsin [[electronic resource] ] : structure, biosynthesis and functions / / Kirk Weaver and Clayton Kelley, editors |
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Pubbl/distr/stampa |
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New York, : Nova Science Publishers, c2012 |
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ISBN |
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Descrizione fisica |
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1 online resource (202 p.) |
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Collana |
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Protein biochemistry, synthesis, structure, and cellular functions |
Microbiology research advances |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Trypsin |
Trypsin inhibitors |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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""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 |
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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 "" |
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