Milk Proteins: Nutritional, Clinical, Functional and Technological AspectsC.A. Barth, E. Schlimme Steinkopff, 1989 - 308 páginas This book 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. |
Contenido
Milk Protein and Nitrogen Equilibrium | 7 |
Milk Proteins and Tissue Nitrogen Equilibrium | 37 |
Endocrine Response to Animal and Vegetable Protein | 62 |
Derechos de autor | |
Otras 15 secciones no mostradas
Otras ediciones - Ver todas
Milk Proteins: Nutritional, Clinical, Functional and Technological Aspects C.A. Barth,E. Schlimme Vista previa limitada - 2012 |
Milk Proteins: Nutritional, Clinical, Functional and Technological Aspects C.A. Barth,E. Schlimme Sin vista previa disponible - 2012 |
Términos y frases comunes
a-lactalbumin adult allergy amino acid amino acid composition amino acid requirements anabolic drive animals antibodies antigen B-Lg binding Biochem bovine calcium casein cDNA cells Chem Clin Nutr coagulation concentration cow milk cystine denaturation diet dietary protein digestion effect endogenous enzymes food proteins formula free amino acids functional gene groups growth heat stability homoarginine hormone human milk hydrolysates increased indispensable amino acids infants insulin intake interactions iron absorption isolated jejunum Kiel lactation lactoferrin Leucine levels Lönnerdal lysine manganese metabolism method micelle milk proteins molecular muscle nitrogen nutritional opioid pattern Pediatr pepsin peptides plasma protein synthesis protein turnover proteolysis rates reaction receptor residues role samples sequence serum small intestine soluble soy protein ß-lactoglobulin ẞ-Lg structure studies Table taurine temperature tertiary structure thiol threonine tion tissue transgenic unfolding uptake values vitamin vitro vivo whey proteins x-casein Young VR zinc
Referencias a este libro
Chemie und Physik der Milch: Naturstoff, Rohstoff, Lebensmittel Alfred Töpel Sin vista previa disponible - 2007 |