Milk Proteins Nutritional, Clinical, Functional and Technological Aspects

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Table of Contents

• Introductory Remarks.
• Research Funding by the EEC.
• The Industry’s Interest in Protein Research.
• Milk Protein and Nitrogen Equilibrium.
• How to Evaluate Dietary Protein.
• Milk Proteins and Tissue Nitrogen Equilibrium.
• The Endocrine Response to Dietary Protein: the Anabolic Drive on Growth.
• Endocrine Response to Animal and Vegetable Protein.
• Reliability and Limitations of the Homoarginine Method for Evaluation of Protein Digestibility in the Pig.
• Lactoferrin Content in Feces in Ileostomy-operated Children Fed Human Milk.
• Specificity of the Intestinal Lactoferrin Receptor.
• The Effects of Quantity and Type of Dietary Protein on the Rehabilitation after a Period of Energetic Undernourishment.
• General Discussion: Milk Protein and Nitrogen Equilibrium.
• Milk Proteins and Ligands.
• Milk Proteins and Metabolic Requirements of Trace Elements, Minerals, and Vitamins.
• Manganese Absorption from Human Milk, Cow Milk, and Infant Formulas.
• Intrinsic Labelling of Iron in Milk.
• Does Bovine Lactoferrin Resist Absorption in the Small Intestine of Neonatal and Adult Pigs?.
• Can Lactoferrin Supplementation Improve the Availability of Iron from Milk?.
• The Nutritive Value of Bovine Lactoferrin.
• General Discussion: Milk Proteins and Ligands.
• Milk Proteins: Structural and Genetic Aspects.
• Structure and Variability of Milk Proteins.
• Modification of Milk by Gene Transfer.
• 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?
• Guanosine Monophosphates.
• Bioactive Sequences in Milk Proteins.
• Isolation and Chemical Characterization of a Phosphopeptide from In Vivo Digests of Casein.
• Expression of an ?s1-Casein cDNA-Clone in a Cell-free and Procaryote Model System.
• Heat Stability of Milk with Increased Whey Protein Content.
• Ultrastructural Characterization of High Molecular Weight Milkfat Globule Membrane Glycoproteins.
• Colostrum as a Source of Antibodies.
• Expression of the Bovine ?s1-Casein cDNA in CHO Cells.
• Screening Methods for Genetic Variants of Milk Proteins.
• Rheological Properties of Heat-Induced Whey Protein Gels.
• General Discussion: Milk Proteins – Structural and Genetic Aspects.
• Milk Proteins: Technological and Functional Aspects.
• Protein Modification: Effects on Functional Properties and Digestibility.
• Structural Changes in Milk Proteins.
• Technological and Functional Aspects of Milk Proteins.
• In Vitro Digestion of Bovine Milk Proteins by Trypsin Hydrolysis and pH-Stat Analysis.
• Degradation of ?-casein by Mesophilic Starter Lactococci.
• Determination of Furosine, Lysinoalanine (LAL) and 5-Hydroxymethylfurfural (HMF) as a Measure of Heat Intensity for UHT-Milk.
• Analysis of Milk Proteins and Their Proteolytic Products by Use of a Modified OPA-method.
• Effect of Technological Treatments of Milk on Gastric Digestion.
• Molecular Weight Determination of Protein Hydrolysates (FPLC).
• Heat Coagulability of Whey Proteins in Acidic Conditions.
• Selected Gelation Properties of Beta-Lactoglobulin in Comparison with Whey Protein Concentrate.
• Study on Heat Stability and Coagulation Properties of Milks with Different Protein Genotype.
• Modelization of Gastric Digestion of Milk Proteins.

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