Bioactivity of β-lactoglobulin and α-lactalbumin -: Technological implications for processing

被引：234

作者：

Chatterton, Dereck E. W.

Smithers, Geoffrey

Roupas, Peter

Brodkorb, Andre ^{[1
]}

机构：

[1] TEAGASC, Moorepk Food Res Ctr, Fermoy, Cork, Ireland

[2] CSIRO Food Sci Australia, Melbourne, Vic 3030, Australia

[3] Arla Food Innovat, DK-8000 Aarhus, Denmark

来源：

INTERNATIONAL DAIRY JOURNAL | 2006年 / 16卷 / 11期

关键词：

alpha-lactalbumin; beta-lactoglobulin; bioactivity; bioactive peptides; processing;

D O I：

10.1016/j.idairyj.2006.06.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 beta-lactoglobulin (beta-lg) and alpha-lactalbumin (alpha-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 alpha-la enriched whey proteins is also discussed in light of its potentially improved bioactive properties. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1229 / 1240

页数：12

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