Bioactive Proteins and Peptides from Marine Shellfish

Buch | Hardcover

200 Seiten

2025
Springer Verlag, Singapore
978-981-95-3936-9 (ISBN)

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This book intends to report a comprehensive exploration of the molecular composition, digestion, and diverse applications of marine bivalve proteins. With detailed chapters covering topics such as protein structure, absorption mechanisms, preparation, and identification, this book delves into the intricate world of bivalve proteins. Special features include in-depth discussions on their role in bone growth, hypertension, thrombosis, gout, and taste enhancement. Readers will benefit from a deep understanding of bivalve proteins' properties, their potential therapeutic applications, and insights into controlling allergenicity, making this book essential for researchers, professionals, and enthusiasts in the fields of biochemistry, food science, and biotechnology.

Dr. Ming Du is a leading food scientist and President of Dalian Ocean University. He previously served as Vice President at Dalian Polytechnic University. He earned his Ph.D. in Food Science from China Agricultural University and completed postdoctoral research at Harbin Institute of Technology. Dr. Du’s research focuses on protein bioactivity, functional peptides, and marine bioactive proteins. He has pioneered bioactive peptide identification and targeted hydrolysis technologies, contributing to functional food innovation. His work has resulted in over 200 SCI-indexed publications, including in Nature Communications and ACS Nano, 41 national invention patents, and multiple national science awards. As the chief scientist of major national research projects, including a ¥40 million National Key R&D Project, Dr. Du leads industry-academic collaborations in food science. He also directs the Liaoning Key Laboratory of Food Nutrition and Health and the Protein Science Division at Dalian Xinghai Bay Laboratory. Beyond research, Dr. Du serves as Editor-in-Chief of eFood, Associate editor of Food Science and Human Wellness, and the editorial board members of several high-impact academic journals. He is also an expert advisor on national food industry committees, bridging scientific research and industrial applications in functional food development Dr. Shuzhen Cheng is an Associate Professor at Dalian Polytechnic University, specializing in marine bioactive peptides, functional foods, and precision nutrition. He earned his Ph.D. in Food Science from China Agricultural University, where he was recognized as an Outstanding Ph.D. Graduate of Beijing. Additionally, he completed a research fellowship at Leiden University Medical Center in the Netherlands, supported by the China Scholarship Council, focusing on the structure-function relationship of bioactive peptides. Dr. Cheng’s research explores the development and application of bioactive peptides for health promotion, with a focus on zinc absorption, anti-thrombosis, bone health, and fatigue resistance. His work has contributed to the high-value utilization of marine protein resources through an integrated screening, identification, and application approach. He has secured multiple national and provincial research grants, including funding from the National Natural Science Foundation of China and the National Key R&D Program. He has published over 30 scientific papers in high-impact journals such as Journal of Advanced Research, Journal of Agricultural and Food Chemistry, Critical Reviews in Food Science and Nutrition, and Trends in Analytical Chemistry. He also holds several national patents related to bioactive peptide applications. Dr. Cheng serves on the youth editorial boards of Agriculture Communications, Food and Health, and Journal of Future Food. Actively engaged in industry collaboration, he leads functional food innovation projects with major food companies.

Chapter 1. Introduction.- Chapter 2. Molecular composition and characteristics of marine shellfish protein.- Chapter 3. Digestion and absorption of marine shellfish protein.- Chapter 4. Preparation and identification of marine shellfish peptides.- Chapter 5. Marine shellfish peptides and bone health.- Chapter 6. Marine shellfish peptides and hypertension.- Chapter 7. Marine shellfish peptides and thrombus.- Chapter 8. Marine shellfish peptides and gout.- Chapter 9. Marine shellfish protein and taste peptides.- Chapter 10. Processing and application of marine shellfish protein.- Chapter 11. Sensitization and control of marine shellfish proteins.

Erscheinungsdatum	18.11.2025
Zusatzinfo	24 Illustrations, color; 11 Illustrations, black and white
Verlagsort	Singapore
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Medizin / Pharmazie
Themenwelt	Technik ► Lebensmitteltechnologie
Schlagworte	Allergenic of bivalve proteins • Applications in Biomedical Sciences • Derived Bioactive Peptides • Marine Bivalve Proteins • Marine shellfish
ISBN-10	981-95-3936-6 / 9819539366
ISBN-13	978-981-95-3936-9 / 9789819539369
Zustand	Neuware