Affiliation:
1. State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
Abstract
Milk is the basic food for infants and newborn animals, providing a rich source of proteins,
carbohydrates, minerals, and vitamins. Milk also provides nourishment for people of all ages due to its
abundant nutrients, and it is used in the manufacture of numerous health-related products. Milk contains
caseins and whey proteins as the two major protein classes. Caseins fall into four major types
known as αs1-, αs2-, β- and κ-casein, whereas whey proteins comprise a mixture of globular proteins
including β-lactoglobulin, α-lactalbumin, serum albumin, lactoferrin, and other bioactivators. The various
biological activities of these proteins are involved in preventing and treating numerous nutritional,
physiological and metabolic diseases. This article reviews the bioactivities and functions of milk proteins,
which may shed light on future application of milk bioactive substances.
Funder
the Agriculture Science and Technology Innovation Program
National Key Research and Development Program of China
Publisher
Bentham Science Publishers Ltd.
Subject
Cell Biology,Molecular Biology,Biochemistry,General Medicine
Reference82 articles.
1. Mulvihill DM, Ennis MP. Functional milk proteins: Production and utilization.
2. Le TT, Deeth HC, Larsen LB. Proteomics of major bovine milk proteins: Novel insights.
3. Fox PF, Uniacke-Lowe T, McSweeney PLH, O’Mahony JA. Milk proteins. In Dairy chemistry and biochemistry (2nd ed.).
4. Horne DS. A balanced view of casein interactions.
5. Shahbazi R, Davoodi H, Mortazavian AM, Esmaeili S. The biologic effects of casein and casein-derived bioactive peptides.
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献