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

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Chatterton, Dereck E.W., Smithers, Geoffrey, Roupas, Peter, Brodkorb, André·2006·International Dairy Journal
DOI 10.1016/j.idairyj.2006.06.001
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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-la enriched whey proteins is also discussed in light of its potentially improved bioactive properties.

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Metadata

Authors
Chatterton, D. E. W., Smithers, G., Roupas, P., & Brodkorb, A.
Venue
International Dairy Journal
Publisher
Elsevier BV
Published
2006-11
Volume
16
Issue
11
Pages
1229-1240
ISSN
0958-6946 (ISSN-L)
DOI
10.1016/j.idairyj.2006.06.001
OpenAlex
W2088054670
Cited by
326
References
2
FWCI
3.93
Type
journal article
Language
en
Open access
green
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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Chatterton, D. E. W., Smithers, G., Roupas, P., & Brodkorb, A. (2006). Bioactivity of β-lactoglobulin and α-lactalbumin—Technological implications for processing. International Dairy Journal. https://doi.org/10.1016/j.idairyj.2006.06.001

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