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Nutritional Quality of Milk Proteins

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Advanced Dairy Chemistry

Abstract

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.

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  1. Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente, Università degli Studi di Milano, Milan, Italy

    L. Pellegrino, F. Masotti, S. Cattaneo, J. A. Hogenboom & I. de Noni

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  1. L. Pellegrino
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  1. School of Food and Nutritional Sciences, University College Cork, Cork, College Ro, Ireland

    Paul L. H. McSweeney

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    Patrick F. Fox

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Pellegrino, L., Masotti, F., Cattaneo, S., Hogenboom, J.A., de Noni, I. (2013). Nutritional Quality of Milk Proteins. In: McSweeney, P., Fox, P. (eds) Advanced Dairy Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-4714-6_16

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