Milk Proteins: Nutritional, Clinical, Functional and Technological Aspects

Milk Proteins: Nutritional, Clinical, Functional And Technological Aspects

By C.A. Barth and E. Schlimme

Milk Proteins: Nutritional, Clinical, Functional and Technological Aspects PDF reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien­ tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium’s invited lectures, short communications, and poster presentations. New criteria for the “bio­ logical value” of dietary proteins and their relationships are considered according to: – Milk Proteins and Nitrogen Equilibrium – Milk Proteins and Ligands – Milk Proteins: Structural and Genetic Aspects – Milk Proteins: Technological and Functional Aspects – Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their “biological value,” i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clini­ cal conditions. In addition, we have taken into consideration new fields such as attempts to determine the three-dimensional structure of proteins using two-dimensional NMR spectroscopy, and the application of genetic engineering to the lactating cell. In other words, we are on the way to the transgenic cow with customized milk constituents and composition.
Table of Contents
  1. Introductory Remarks.
  2. Research Funding by the EEC.
  3. The Industry’s Interest in Protein Research.
  4. Milk Protein and Nitrogen Equilibrium.
  5. How to Evaluate Dietary Protein.
  6. Milk Proteins and Tissue Nitrogen Equilibrium.
  7. The Endocrine Response to Dietary Protein: the Anabolic Drive on Growth.
  8. Endocrine Response to Animal and Vegetable Protein.
  9. Reliability and Limitations of the Homoarginine Method for Evaluation of Protein Digestibility in the Pig.
  10. Lactoferrin Content in Feces in Ileostomy-operated Children Fed Human Milk.
  11. Specificity of the Intestinal Lactoferrin Receptor.
  12. The Effects of Quantity and Type of Dietary Protein on the Rehabilitation after a Period of Energetic Undernourishment.
  13. General Discussion: Milk Protein and Nitrogen Equilibrium.
  14. Milk Proteins and Ligands.
  15. Milk Proteins and Metabolic Requirements of Trace Elements, Minerals, and Vitamins.
  16. Manganese Absorption from Human Milk, Cow Milk, and Infant Formulas.
  17. Intrinsic Labelling of Iron in Milk.
  18. Does Bovine Lactoferrin Resist Absorption in the Small Intestine of Neonatal and Adult Pigs?.
  19. Can Lactoferrin Supplementation Improve the Availability of Iron from Milk?.
  20. The Nutritive Value of Bovine Lactoferrin.
  21. General Discussion: Milk Proteins and Ligands.
  22. Milk Proteins: Structural and Genetic Aspects.
  23. Structure and Variability of Milk Proteins.
  24. Modification of Milk by Gene Transfer.
  25. Analysis of Protein Structure in Solution by Two-Dimensional NMR Spectroscopy: 2D-1H NMR Investigation of Ribonuclease T1 and Its Complexes with 2? and 3?
  26. Guanosine Monophosphates.
  27. Bioactive Sequences in Milk Proteins.
  28. Isolation and Chemical Characterization of a Phosphopeptide from In Vivo Digests of Casein.
  29. Expression of an ?s1-Casein cDNA-Clone in a Cell-free and Procaryote Model System.
  30. Heat Stability of Milk with Increased Whey Protein Content.
  31. Ultrastructural Characterization of High Molecular Weight Milkfat Globule Membrane Glycoproteins.
  32. Colostrum as a Source of Antibodies.
  33. Expression of the Bovine ?s1-Casein cDNA in CHO Cells.
  34. Screening Methods for Genetic Variants of Milk Proteins.
  35. Rheological Properties of Heat-Induced Whey Protein Gels.
  36. General Discussion: Milk Proteins – Structural and Genetic Aspects.
  37. Milk Proteins: Technological and Functional Aspects.
  38. Protein Modification: Effects on Functional Properties and Digestibility.
  39. Structural Changes in Milk Proteins.
  40. Technological and Functional Aspects of Milk Proteins.
  41. In Vitro Digestion of Bovine Milk Proteins by Trypsin Hydrolysis and pH-Stat Analysis.
  42. Degradation of ?-casein by Mesophilic Starter Lactococci.
  43. Determination of Furosine, Lysinoalanine (LAL) and 5-Hydroxymethylfurfural (HMF) as a Measure of Heat Intensity for UHT-Milk.
  44. Analysis of Milk Proteins and Their Proteolytic Products by Use of a Modified OPA-method.
  45. Effect of Technological Treatments of Milk on Gastric Digestion.
  46. Molecular Weight Determination of Protein Hydrolysates (FPLC).
  47. Heat Coagulability of Whey Proteins in Acidic Conditions.
  48. Selected Gelation Properties of Beta-Lactoglobulin in Comparison with Whey Protein Concentrate.
  49. Study on Heat Stability and Coagulation Properties of Milks with Different Protein Genotype.
  50. Modelization of Gastric Digestion of Milk Proteins.
  51. General Discussion: Milk Proteins – Technological and Functional Aspects.
  52. Milk Protein and Clinical Nutrition.
  53. Milk Protein Allergy: Clinical Features, Pathogenesis, and Therapeutic Implications.
  54. Milk Protein and Enterai and Parenteral Feeding in Disease.
  55. Is Milk Intake Still Adequate in Present-day Practice of Child Nutrition?.
  56. Enteral vs Parenteral Nutrition in the Early Postoperative Phase with Special Regard to Protein Metabolism.
  57. Influence of Casomorphin on Plasma Lipid Levels and Lipid Secretion Rates.
  58. The Absorption of Proteins From the Gut in Cyclosporin-A Treated Animals.
  59. Influence of Diet and Stage of Lactation on Taurine Contents in Milk.
  60. General Discussion: Milk Protein and Clinical Nutrition.
  61. List of Participants.

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