Milk protein tailoring to improve functional and biological properties
Journal Title: Journal of BioScience and Biotechnology - Year 2012, Vol 1, Issue 3
Abstract
Proteins are involved in every aspects of life: structure, motion, catalysis, recognition and regulation. Today's highly sophisticated science of the modifications of proteins has ancient roots. The tailoring of proteins for food and medical uses precedes the beginning of what is called biochemistry. Chemical modification of proteins was pursued early in the twentieth century as an analytical procedure for side-chain amino acids. Later, methods were developed for specific inactivation of biologically active proteins and titration of their essential groups. Enzymatic modifications were mainly developed in the seventies when many more enzymes became economically available. Protein engineering has become a valuable tool for creating or improving proteins for practical use and has provided new insights into protein structure and function. The actual and potential use of milk proteins as food ingredients has been a popular topic for research over the past 40 years. With today's sophisticated analytical, biochemical and biological research tools, the presence of compounds with biological activity has been demonstrated. Improvements in separation techniques and enzyme technology have enabled efficient and economic isolation and modification of milk proteins, which has made possible their use as functional foods, dietary supplements, nutraceuticals and medical foods. In this review, some chemical and enzymatic modifications of milk proteins are described, with particular focus on their functional and biological properties.
Authors and Affiliations
JEAN-MARC CHOBERT
Keywords
Related Articles
- EP ID EP114685
- DOI -
- Views 91
- Downloads 0
Phytochemical analysis and antimicrobial activity of baobab (Adansonia digitata) leaves and steam bark extracts on Staphylococcus aureus and Escherichia coli
The phytochemical analysis and antibacterial activity of methanolic and ethanolic leaf and stem bark extracts of baobab tree on Escherichia coli and Staphylococcus aureus were carried out using agar well diffusion method...
Differential glycation of arginine and lysine by glucose and inhibition by acesulfame potassium
Glycation is a non-enzymatic process between the reactive carbonyl group of sugars and free amino groups of proteins especially arginine and lysine residues. This process leads to the formation of a group of compounds ca...
Rhizosphere bacterial diversity and heavy metal accumulation in Nymphaea pubescens in aid of phytoremediation potential
The present work aims to characterize the bacterial diversity of the rhizosphere system of Nymphaea pubescens and the sediment system where it grows naturally. Heavy metal content in the sediment and Nymphea plant from t...
Fluorescence study on ligand induced conformational changes of glutamine synthetase from Bacillus brevis Bb G1 under sporulating conditions
Glutamine synthetase, an important enzyme of nitrogen metabolism, was purified under sporulating conditions (GSala). The effect of ligands on the tryptophan fluorescence of the purified enzyme GSala was investigate...
Genetic analysis on some yield traits of pea (Pisum sativum L.) crosses
The trial was carried during 2011-2013 on the second experimental field of the Institute of Forage Crops – Pleven, Bulgaria. Eight generations (P1, P2, F1, F2, RC1 and each reciprocal generation) from a cross betwe...