Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion-Reference-Cited by-同舟云学术

Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion

Published:2017 Issue:6 Volume:8 Page:2295-2308
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Joubran Yousef¹²³⁴,Moscovici Alice¹²³⁴,Portmann Reto⁵⁶⁷⁸,Lesmes Uri¹²³⁴^ORCID

Affiliation:

1. Department of Biotechnology and Food Engineering

2. Technion – Israel Institute of Technology

3. Haifa 32000

4. Israel

5. Agroscope

6. Institute for Food Sciences

7. CH-3003 Bern

8. Switzerland

Abstract

This study investigated the functionality and digestibility of Maillard reaction products (MRPs) of alpha-lactalbumin (α-la), a major whey protein and component of infant formulas.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00588A

Reference64 articles.

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

3. Bioactive peptides derived from milk proteins and their health beneficial potentials: an update

4. Nutritional and Physiologic Significance of α-Lactalbumin in Infants

5. Galacto-Oligosaccharides: Production, Properties, Applications, and Significance as Prebiotics

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