Nutritional Quality of Milk Proteins
Nutritional Quality of Milk Proteins
复制标题
DOI：
10.1007/978-1-4614-4714-6_16
复制
发表时间：
2013
期刊：
影响因子：
--
通讯作者：
L. Pellegrino;F. Masotti;S. Cattaneo;J. Hogenboom;I. D. Noni
中科院分区：
文献类型：
--
作者：
L. Pellegrino;F. Masotti;S. Cattaneo;J. Hogenboom;I. D. Noni
本章的第一部分概述了有关蛋白质的一般方面，即蛋白质在人类饮食中的需要，蛋白质的作用和营养质量及其评价方法(CS，蛋白质消化率校正AA评分[PDCAAS])，蛋白质的消化率和蛋白质的利用效率。第二部分特别关注牛奶蛋白质的氨基酸组成和营养特性，它们的消化产生的多肽和氨基酸(蛋白质周转，调节胃肠功能和抗体产生，细胞信号)以及牛奶加工对这些特性的影响。本章最后概述了从特定的乳蛋白获得的功能食品。
The first part of this chapter outlines general aspects concerning dietary proteins, i.e. protein requirements in human diet, role and nutritional quality of proteins and methods for its evaluation (CS, Protein Digestibility Corrected AA Score [PDCAAS]), protein digestibility and efficiency of protein utilisation.The second part specifically focusses on the amino acid composition and nutritional properties of milk proteins, the peptides and amino acids deriving from their digestion (protein turnover, regulation of gastrointestinal function and antibody production, cell signalling) and the effects of milk processing on these properties.This chapter concludes with an overview of functional foods obtained from specific milk proteins.