Sustainable protein sources / edited by Sudarshan R. Nadathur, Janitha P.D. Wanasundara, Laurie Scanlin.

Print version record.

Front Cover; Sustainable Protein Sources; Copyright Page; Dedication; Contents; List of Contributors; Preface; Acknowledgments; Introduction; 1 Proteins in the Diet: Challenges in Feeding the Global Population; 1.1 Introduction; 1.2 Proteins and Their Role in Food and Diet; 1.2.1 Defining Proteins: Structure Levels and Existing Classification Systems; 1.2.1.1 Structural Levels; 1.2.1.2 Classification of Proteins; 1.2.2 Protein as a Macronutrient in Food; 1.2.2.1 Allergenicity and Food Protein; 1.2.3 Protein as a Macromolecule in Food Systems.

1.2.4 Overview of Plant-Derived Protein and Alternate Protein Sources1.3 Sustainable Sources of Proteins; 1.3.1 Dietary Patterns Around the Globe; 1.3.2 Health and Wellness Trends; 1.3.3 Product Trends; 1.4 Reasons to Consume Plant and Alternate Proteins; 1.4.1 Living on the Earth in 2050; 1.4.1.1 Population Increases and Their Effects; 1.4.2 Natural Resources for Agriculture: Land, Water, Nitrogen; 1.4.2.1 Land for Food, Feed, or Fuel?; 1.4.2.2 Will Water Become a Commodity?; 1.4.2.3 Fossil Energy, Nitrogen, and Proteins; 1.4.3 Global Warming and Climate Change; 1.4.4 Quality of Life.

1.5 Meat Consumption: Why We Are on the Current Path1.6 Role of the Consumer for the Greater Good; References; I. Plant Derived Proteins; 2 Soy Protein: Impacts, Production, and Applications; 2.1 Introduction; 2.2 Production; 2.3 Soybean Protein Recovery: Protein Isolation; 2.4 Types of Soy Proteins and Protein Products; 2.5 Sustainability; 2.5.1 Two Life Cycle Inventory Models; 2.5.2 Cradle-to-Gate Life Cycle Impact Assessment; 2.5.2.1 Carbon Footprint; 2.5.2.2 Water Use Footprint (Blue Water); 2.5.2.3 Land Use Footprint; 2.5.3 Other Perspectives on Sustainability of Soy.

2.5.3.1 Energy Use at Farm Level2.5.3.2 Water Use at Farm Level; 2.5.3.3 Land Use at Farm Level and Deforestation; 2.5.3.4 Use of Hexane in Soy Milling; 2.5.3.5 ISP Manufacturing; 2.6 Nutritive Value; 2.6.1 Protein Nutrition; 2.6.2 Muscle Health; 2.6.3 Weight Management and Satiety; 2.6.4 Cardiovascular Health; 2.6.5 Nutritional Relevance of Other Seed Constituents; 2.6.5.1 Trypsin Inhibitors; 2.6.5.2 Phytates; 2.6.5.3 Oxalates; 2.6.5.4 Isoflavones; 2.6.6 Protein Allergies; 2.6.7 A Good Source of Protein Across the Lifespan; 2.7 Uses and Functionality; 2.8 Application and Current Products.

2.9 Potential New Uses, Issues, and Challenges2.9.1 Generational Flavor Improvements; 2.9.2 Genetic Modified and Identity Preserved; 2.10 Concluding Remarks; References; 3 Rice Protein and Rice Protein Products; 3.1 Introduction; 3.2 Production of Rice; 3.2.1 Land Use; 3.2.2 Water Use; 3.2.3 Energy Use; 3.3 Processing of Rice and Rice Proteins; 3.3.1 Proteins in Rice; 3.3.1.1 Protein Localization; 3.3.1.2 Protein Types; 3.3.1.2.1 Albumins; 3.3.1.2.2 Globulins; 3.3.1.2.3 Prolamins; 3.3.1.2.4 Glutelins; 3.3.2 Production of Rice Protein; 3.3.2.1 Rice Bran Protein Products.

Includes index.