Academic Press Plant Peptides: Enzymatic Production and Health-Promoting Effects (Foundations and Frontiers in Enzymology)

Plant Peptides: Enzymatic Production and Health-Promoting Effects provides up-to-date insights on the enzymatic production, bioactivity, and applications of plant-derived peptides. This comprehensive volume explores the role of plant-based proteins (PBPs) as sustainable alternatives to traditional animal proteins, highlighting their environmental and climatic benefits. The book examines the enzymology of proteolytic enzymes used to generate bioactive peptides from PBPs, detailing their bioaccessibility, stability, and bioavailability. It offers an in-depth analysis of the multifarious biological activities of these peptides, including their antioxidant, antimicrobial, and metal-binding properties. The book also addresses the technological and biological properties, limitations, and challenges of plant-based bioactive peptides for industrial uses. With a strong focus on practical implementation, the book discusses emerging strategies and advanced technologies for producing and analyzing bioactive peptides, such as in silico analysis, fermentation, and peptidomics. It provides insights into future research directions and potential applications, emphasizing the health-promoting effects of plant-based peptides in combating obesity, diabetes, hypertension, cancer, and neurodegenerative diseases. This book is an essential resource for food science researchers, nutritionists, and students of food science and nutrition. It also serves as a valuable reference for teachers, scientists, food supplement producers, food businesses, and biosciences and medical students interested in the latest advancements in plant-based proteins and bioactive peptides. Presents the paradigm shift toward climate-friendly protein sources, highlighting the importance of plant-based proteins (PBPs) as sustainable alternatives to traditional animal proteins and their role in reducing the carbon footprint Provides in-depth discussion and analysis of PBPs and their bioactive peptides released through enzymolysis, detailing the enzymology of proteolytic enzymes, bioaccessibility, stability, and bioavailability of these peptides, and offering insights into their multifarious biological activities and techno-functional uses in food developments Explores the technological and biological properties, limitations, and challenges of plant-based bioactive peptides for industrial uses, discussing antioxidant, antimicrobial, and metal-binding properties, and providing practical solutions and future research directions to overcome these hurdles