Bioactivity of β-lactoglobulin and α-lactalbumin—Technological implications for processing
作者： Dereck E.W. Chatterton , Geoffrey Smithers , Peter Roupas , André Brodkorb
DOI: 10.1016/J.IDAIRYJ.2006.06.001
关键词:
摘要: The dairy industry faces new technological challenges in order to exploit and maintain some of the bioactive properties components throughout processing. This review outlines these issues with respect two major whey proteins β-lactoglobulin (β-lg) α-lactalbumin (α-la). Biological activities both intact proteins, peptides derived from are discussed, e.g. inhibition angiotensin-converting enzyme (ACE), anti-microbial activity, anti-carcinogenic hypocholesterolemic effect, metabolic physiological effects. levels necessary provide beneficial effects and, if available, evidence clinical trials reported. Developments purification enrichment implications industrial processing on bio-activity examined. supplementation infant formulas α-la enriched is also discussed light its potentially improved properties.
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