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Record Nr. |
UNINA9910861091103321 |
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Autore |
Raman Maya |
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Titolo |
Fish Structural Proteins and Its Derivatives |
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Pubbl/distr/stampa |
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Singapore : , : Springer, , 2024 |
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©2024 |
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ISBN |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (202 pages) |
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Altri autori (Persone) |
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SasidharanAbhilash |
SabuS |
RajanDhanya Pulikkottil |
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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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Nota di contenuto |
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Intro -- Preface -- Contents -- Editors and Contributors -- About the Editors -- Contributors -- Part I: Structure, Function and Bioinformatics -- 1: Introduction to Fish Proteins -- 1.1 Nutritional Significance of Seafood -- 1.1.1 Nutritional Significance of Fish Proteins -- 1.2 Classification of Fish Proteins -- 1.2.1 Sarcoplasmic Proteins -- 1.2.2 Myofibrillar Proteins -- 1.2.2.1 Actin -- 1.2.2.2 Myosin -- 1.2.2.3 Tropomyosin -- 1.2.2.4 Troponin -- 1.2.2.5 Paramyosin -- 1.2.3 Stroma or Connective Tissue Proteins -- 1.3 Fish Protein-Based Products -- 1.3.1 Fish Protein Isolate (FPI) -- 1.3.2 Fish Protein Hydrolysate (FPH) -- 1.3.3 Fish Protein Concentrate (FPC) -- 1.3.4 Fish Protein Solution (FPS) -- 1.3.5 Surimi and Surimi-Based Products -- 1.3.6 Marine Collagen -- 1.3.7 Collagen Peptides -- References -- 2: Fish Structural Proteins -- 2.1 Introduction -- 2.2 Collagen -- 2.2.1 Structure and Chemistry of Collagen -- 2.2.2 Properties and Functions of Collagen -- 2.2.2.1 Gelling Properties -- 2.2.2.2 Biological Properties -- 2.2.2.3 Thermal Properties -- 2.3 Myofibrillar Proteins -- 2.3.1 Structure and Chemistry of Myofibrillar Proteins -- 2.3.2 Properties and Functions of Myofibrillar Proteins -- References -- Part II: Proteomics and Bioinformatics Tools -- 3: Extraction, Isolation, and Characterization Techniques of Structural Proteins -- 3.1 Introduction -- 3.1.1 Sources of Protein -- 3.1.2 Preparation of Crude |
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Protein Extract -- 3.1.2.1 Extraction Buffer -- 3.1.2.2 Enzyme Inhibitors -- 3.1.2.3 Enzyme Substrate and Cofactors -- 3.1.2.4 Ethylenediaminetetraacetic Acid (EDTA) -- 3.1.2.5 Polyvinylpyrrolidone -- 3.1.2.6 Sodium Azide -- 3.1.3 Membrane Proteins Extraction -- 3.1.3.1 Extrinsic (Peripheral) Membrane Proteins -- 3.1.3.2 Intrinsic Membrane Proteins -- 3.1.4 Extraction of Fish Proteins. |
3.1.4.1 Repeated Water Washing and Refining -- 3.1.4.2 pH Shift Method -- Solvent Extraction Method -- Enzymatic Hydrolysis -- Autolytic Hydrolysis -- 3.2 Protein Purification Methods (Walker and Wilson 2010) -- 3.2.1 The Determination of Protein Concentration -- 3.2.1.1 Ultraviolet Absorption -- 3.2.1.2 Lowry Method -- Materials -- Method -- 3.2.1.3 The Bicinchoninic Acid Method -- Materials -- Method -- 3.2.1.4 The Bradford Method -- Materials -- Method -- 3.2.1.5 Kjeldahl Analysis -- Materials -- Method -- 3.2.2 Fractionation Methods -- 3.2.2.1 Monitoring Protein Purification -- 3.2.2.2 Preliminary Purification Steps -- 3.3 Protein Structure Determination (Walker and Wilson 2010) -- 3.3.1 Methods for Determining Structure -- 3.3.1.1 Relative Molecular Mass -- 3.3.1.2 SDS-Polyacrylamide Gel Electrophoresis -- 3.3.1.3 Molecular Exclusion Chromatography -- 3.3.1.4 Mass Spectrometry -- 3.3.1.5 Amino Acid Analysis -- 3.3.2 Determination of Primary Structure -- 3.3.2.1 Edman Degradation -- 3.3.2.2 Protein Cleavage and Peptide Generation -- 3.3.2.3 Mass Spectrometry -- 3.3.2.4 Detection of Disulphide Linkages -- 3.3.2.5 Hydrophobicity Profile -- 3.3.2.6 Glycoproteins -- 3.3.3 Determination of Tertiary Structure -- 3.3.3.1 Dialysis -- 3.3.3.2 Vapour Diffusion -- 3.4 Factors Affecting Protein Integrity -- 3.4.1 Effects of Temperature on Protein Structure and Stability -- 3.4.2 Impact of pH on Protein Conformation and Function -- 3.4.3 Influence of Other Factors on Protein Integrity -- 3.4.3.1 Pressure -- 3.4.3.2 Protease Activity -- 3.4.3.3 Freeze-Thaw -- 3.4.3.4 Presence of Heavy Metals -- 3.4.3.5 Oxidation -- 3.4.3.6 Dilution Effects -- 3.4.3.7 Agitation -- References -- 4: Derivatives of Structural Proteins -- 4.1 Introduction -- 4.2 Marine Proteins -- 4.3 Marine Structural Proteins and Its Derivatives. |
4.3.1 Collagen Extracted from Fish Tissue -- 4.3.2 Gelatin Extracted from Fish Tissue -- 4.3.3 Fish Enzymes -- 4.3.4 Hemoproteins -- 4.3.5 Carotenoproteins -- 4.4 Protein Derivatives from Secondary Raw Material -- 4.4.1 Fish Protein Hydrolysates (Bioactive Peptides) -- 4.4.2 Collagen Peptide/Gelatin Hydrolysate -- 4.5 Production, Isolation, and Characterization Techniques -- 4.5.1 Marine Collagen Extraction -- 4.5.1.1 Extraction from Fish Skin -- 4.5.1.2 Extraction from Fish Scale -- 4.5.1.3 Extraction from Fish Bones -- 4.5.1.4 Extraction from Fish Cartilage -- 4.5.1.5 Other Collagen Extraction Methods -- Acid Extraction Procedure -- Deep Eutectic Solvent (DES) Extraction -- Supercritical Fluid Extraction (SFE) -- Extrusion and Ultrasound-Assisted Extraction of Collagen -- Collagen Characterization Methods -- Chemical Composition of Collagen -- Characterized Purity of Collagen and Breakdown -- Secondary Structure of Collagen -- 4.5.2 Extraction of Gelatin -- 4.5.2.1 Collagen and Gelatin Hydrolysates (Hanjabam 2019) -- 4.6 Functions of Proteins -- 4.7 Functions of Derivatives -- 4.7.1 Functions of Collagen -- 4.7.2 Functional Properties of Fish Protein Hydrolysates -- 4.7.2.1 Solubility -- 4.7.2.2 Emulsifying Property -- 4.7.2.3 Film-Forming Property -- 4.7.2.4 Foaming Property -- 4.7.2.5 Gelling Property -- 4.7.2.6 Water-Holding Property -- 4.7.2.7 Oil-Holding Property -- 4.7.3 Marine Collagen Biomaterials Applications -- 4.7.4 Application of Fish Protein Hydrolysates -- References -- 5: Bioinformatics and Computational Tools -- 5.1 Introduction -- 5.1.1 Systems Biology |
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-- 5.1.2 Proteomics -- 5.1.2.1 Extraction, Separation and Isolation of Proteins -- 5.2 Data Sets -- 5.2.1 Bioinformatics and Computational Tools -- 5.2.2 Advances and Applications of Bioinformatics Tools. |
5.3 Artificial Intelligence and Protein Structure -- 5.4 Conclusion -- References -- Part III: Food and Biomedical Applications -- 6: Food and Biomedical Applications of Fish Proteins -- 6.1 Introduction -- 6.1.1 Functional Attributes of Proteins and Peptides -- 6.1.1.1 Solubility -- 6.1.1.2 Emulsifying Property -- 6.1.1.3 Film-Forming Property -- 6.1.1.4 Foaming Property -- 6.1.1.5 Gelling Property -- 6.1.1.6 Water Holding Capacity -- 6.1.1.7 Oil Holding Property -- 6.1.1.8 Digestibility -- 6.1.1.9 Color Characteristics -- 6.1.1.10 Texture -- 6.2 Food Applications -- 6.3 Functional Foods and Nutraceuticals -- 6.3.1 Fish Protein as a Functional Food/Nutraceutical and Its Effects on Health -- 6.3.2 Fish Protein Hydrolysate and Peptides as Functional Food/Nutraceutical, and Its Health Effects -- 6.3.3 Food Packaging: Edible Films/Coatings -- 6.4 Biomedical Applications of Fish Protein -- 6.4.1 Fish Skin-Derived Antimicrobial Proteins -- 6.4.2 Wound Healing and Hydrogel -- 6.4.3 Fish Enzymes and Hormones -- 6.4.4 Isinglass -- 6.5 Conclusion -- References -- 7: Pharmaceutical and Hydrogel Applications of Marine Collagen -- 7.1 Introduction -- 7.2 Pharmaceutical Applications of Marine Collagen -- 7.2.1 Drug Delivery -- 7.2.2 Microspheres and Nanospheres -- 7.3 Pharmaceutical Properties of Marine Collagen Peptides -- 7.3.1 Antiaging Properties -- 7.3.2 Antioxidant Properties -- 7.3.3 Antihypertensive Properties -- 7.4 Hydrogel-Based Applications of Marine Collagen -- References -- 8: Biomaterials -- 8.1 Introduction -- 8.2 Natural Biomaterials -- 8.3 Protein-Based Biomaterials -- 8.3.1 Collagen Biomaterial -- 8.3.1.1 Collagen Scaffolds -- 8.3.1.2 Skin Tissue Regeneration -- 8.3.2 Gelatine Biomaterials -- 8.4 Polysaccharide-Based Biomaterials -- 8.4.1 Cellulose and Nanocellulose. |
8.4.2 Chitosan and Chitosan Oligosaccharides -- 8.4.3 Alginates -- 8.5 Tissue Engineering -- 8.5.1 Bone Tissue Engineering -- 8.5.2 Cartilage Regeneration -- 8.6 Fish Collagen and Chitosan Mixtures -- 8.7 Conclusion -- References. |
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