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|Title: ||Bioactivity of beta-lactoglobulin and alpha-lactalbumin-Technological implications for processing|
|Authors: ||Chatterton, Dereck E.W.|
|Issue Date: ||17-Aug-2006|
|Citation: ||Dereck E.W. Chatterton, Geoffrey Smithers, Peter Roupas, André Brodkorb. Bioactivity of β-lactoglobulin and α-lactalbumin—Technological implications for processing. International Dairy Journal, Volume 16(11), November 2006, pp 1229-1240. DOI: 10.1016/j.idairyj.2006.06.001|
|Series/Report no.: ||International Dairy Journal;vol 16|
|Abstract: ||The dairy industry faces new technological challenges in order to exploit and maintain some of the bioactive properties of dairy components throughout processing. This review outlines these issues with respect to the two major whey proteins β-lactoglobulin (β-lg) and α-lactalbumin (α-la). Biological activities of both the intact proteins, and peptides derived from the proteins, are discussed e.g. inhibition of angiotensin-converting enzyme (ACE), anti-microbial activity, anti-carcinogenic activity, hypocholesterolemic effect, metabolic and physiological effects. The levels necessary to provide beneficial effects and, if available, evidence from clinical trials are reported. Developments in the purification and enrichment of the proteins are discussed, and the technological implications of industrial processing on the bio-activity of the proteins are examined. The supplementation of infant formulas with α-lactalbumin enriched whey proteins is also discussed in light of its potentially improved bioactive properties.|
This is the author’s version of a work that was accepted for publication in International Dairy Journal. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in International Dairy Journal, 16(11), November 2006, pp1229–1240.
|Appears in Collections:||Food Chemistry & Technology|
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