Overview
- Editors:
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Vijai K. Pasupuleti
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SAI International, Inc., Geneva, USA
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Arnold L. Demain
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Charles A. Dana Resarch Inst., Scientists Emeriti (RISE), Drew University, Madison, USA
- First book to describe the techniques used in manufacturing of protein hydrolysates and their application
- Information on latest developments by the protein hydrolysate manufacturers and its end users
- It is hoped that information described in this book will lead to further understanding of protein hydrolysated manufacturing and applications in general.
- Includes supplementary material: sn.pub/extras
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Table of contents (12 chapters)
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Front Matter
Pages i-xiii
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- Vijai K. Pasupuleti, Chris Holmes, Arnold L. Demain
Pages 1-9
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- Vijai K. Pasupuleti, Steven Braun
Pages 11-32
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- André Siemensma, James Babcock, Chris Wilcox, Hans Huttinga
Pages 33-54
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- Juliet Lobo-Alfonso, Paul Price, David Jayme
Pages 55-78
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- Madhavi (Soni) Ummadi, Mirjana Curic-Bawden
Pages 91-114
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- Yamini Ranganathan, Shifa Patel, Vijai K. Pasupuleti, R. Meganathan
Pages 115-125
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- Nick Christians, Dianna Liu, Jay Bryan Unruh
Pages 127-133
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- Brian M. Zhanghi, James C. Matthews
Pages 135-177
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- Jeff McCalla, Terry Waugh, Eric Lohry
Pages 179-190
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- Tilak W. Nagodawithana, Lynn Nelles, Nayan B. Trivedi
Pages 191-207
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- David Olsen, Robert Chang, Kim E. Williams, James W. Polarek
Pages 209-225
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Back Matter
Pages 227-229
About this book
Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also as nitrogen source in commercial fermen- tions using animal cells and recombinant microorganisms for the production of value added products such as therapeutic proteins, hormones, vaccines, etc. Today, the characterization, screening and manufacturing of protein hyd- lysates has become more sophisticated, with the introduction of reliable analytical instrumentation, high throughput screening techniques coupled with statistical design approaches, novel enzymes and efficient downstream processing equipment. This has enabled the introduction of custom-built products for specialized appli- tions in diverse fields of fermentation and biotechnology, such as the following. 1. Protein hydrolysates are used as much more than a simple nitrogen source. For example, the productivities of several therapeutic drugs made by animal cells and recombinant microorganisms have been markedly increased by use of p- tein hydrolysates. This is extremely important when capacities are limited. 2. Protein hydrolysates are employed in the manufacturing of vaccines by ferm- tation processes and also used as vaccine stabilizers.
Editors and Affiliations
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SAI International, Inc., Geneva, USA
Vijai K. Pasupuleti
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Charles A. Dana Resarch Inst., Scientists Emeriti (RISE), Drew University, Madison, USA
Arnold L. Demain
