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

The dairy industry faces new technological challenges in order to exploit and maintain some of the bioactive properties of dairy components throughout processing. This review outlines these issues with respect to the two major whey proteins β-lactoglobulin ( β-lg) and α-lactalbumin ( α-la). Biologic...

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Bibliographic Details
Published in:International dairy journal 2006-11, Vol.16 (11), p.1229-1240
Main Authors: Chatterton, Dereck E.W., Smithers, Geoffrey, Roupas, Peter, Brodkorb, André
Format: Article
Language:English
Subjects:
Bioactive peptides
bioactive properties
Bioactivity
dairy industry
enzyme inhibition
food processing
functional properties
lactalbumin
lactoglobulins
literature reviews
peptides
peptidyl-dipeptidase A
Processing
whey products
α-Lactalbumin
β-Lactoglobulin
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Summary:The dairy industry faces new technological challenges in order to exploit and maintain some of the bioactive properties of dairy components throughout processing. This review outlines these issues with respect to the two major whey proteins β-lactoglobulin ( β-lg) and α-lactalbumin ( α-la). Biological activities of both the intact proteins, and peptides derived from the proteins, are discussed, e.g. inhibition of angiotensin-converting enzyme (ACE), anti-microbial activity, anti-carcinogenic activity, hypocholesterolemic effect, metabolic and physiological effects. The levels necessary to provide beneficial effects and, if available, evidence from clinical trials are reported. Developments in the purification and enrichment of the proteins are discussed, and the technological implications of industrial processing on the bio-activity of the proteins are examined. The supplementation of infant formulas with α-la enriched whey proteins is also discussed in light of its potentially improved bioactive properties.
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2006.06.001