Changes in milk proteins during storage of dry powders
| Autor: | Kerianne Higgs, Michael J. Boland |
|---|---|
| Rok vydání: | 2008 |
| Předmět: |
chemistry.chemical_classification
Whey protein Isopeptide bond Chemistry Sulfur Amino Acids Lysine food and beverages complex mixtures Dephosphorylation Maillard reaction symbols.namesake chemistry.chemical_compound Rendering (animal products) fluids and secretions Biochemistry Dehydroalanine Phosphoserine Casein symbols bacteria Food science Lactose |
| Popis: | Milk proteins undergo chemical changes, even in dried powders. This chapter reviews the changes undergone by caseins and whey proteins in milk powders and in purified protein products. Maillard compounds are of particular importance in milk powders, milk protein concentrates, and whey protein concentrate products, where lactose is present. Caseins undergo isopeptide bond formation, as the result of dephosphorylation of phosphoserine residues and subsequent reactions of the dehydroalanine produced. We discuss the nutritional significance of these changes. Both the Maillard reaction and the formation of isopeptides lead to loss of bioavailable lysine. This is not a problem in dairy proteins, which contain an excess of lysine, but it can affect the nutritional value of protein blends which may be limiting in lysine. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|