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Chemistry - General and miscellaneous, Biology & Life Sciences, Biochemistry, Biotechnology & Bioinformatics, Biology, Chemistry, Chemistry - Biochemistry
Protein Hydrolysates in Biotechnology by Vijai K. Pasupuleti β€” book cover

Protein Hydrolysates in Biotechnology

by Vijai K. Pasupuleti (Editor), Arnold L. Demain
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Overview

The protein hydrolysate industry is growing rapidly yet there is no single book that describes the challenges and opportunities for manufacturers and end users, techniques used in manufacturing, characterization and screening of protein hydrolysates, and their applications in a wide variety of industries in biotechnology. One of the misconceptions in using protein hydrolysates in fermentations is that the end user believes and uses it as a mere nitrogen source. However, the functionality of the product obtained is not necessarily due to protein hydrolysates alone because it may not be a pure peptide or a combination of peptides and may contain carbohydrates, lipids, micronutrients, etc., present in the raw material used or sometimes the manufacturers deliberately add these to the process to create unique functionality. Only a handful of manufacturers dictate this market. This tends to keep manufacturing processes proprietary, thus making them harder to understand. This book will close the gap by unfolding information on latest developments.

Synopsis

The protein hydrolysates industry is growing rapidly yet there is no single book that describes the challenges and opportunities for manufacturers and end users, techniques used in manufacturing, characterization and screening of protein hydrolysates, their applications in a wide variety of industries in biotechnology. One of the misconceptions in using protein hydrolysates in fermentations is that the end user believes and uses it as a mere nitrogen source. However, the functionality of the product obtained is not necessarily due to protein hydrolysates alone because it may not be a pure peptide or a combination of peptides and may contain carbohydrates, lipids, micronutrients, etc., present in the raw material used or sometimes the manufacturers deliberately add to the process to bring unique functionality. Only a handful of manufacturers dictate this market that tend to keep manufacturing process proprietary making it harder to understand. This book will close the gap by unfolding information on latest developments.

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Book Details

Published
March 1, 2010
Publisher
Springer-Verlag New York, LLC
Pages
242
Format
Hardcover
ISBN
9781402066733

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