Formation of Bioactive Peptides From Dairy Products

Contents: Preface. 1. Bioactive milk peptides. 2. Functional diary products. 3. Dairy proteins and bioactive peptides in nutrition and health. 4. Models of bioactive peptides. 5. Hypotensive peptides from milk proteins. 6. Effects of milk peptides on calcium and bone metabolism. 7. Potentials of antimicrobial peptides. 8. Medicinal activity of whey peptides. 9. Frontier in Soy bioactive peptides. 10. Caseinophosphopeptides and mineral bioavailability. 11. Functional characterisation of protein hydrolysates. 12. Therapeutic proteins and purification. 13. Bioactive factors in human milk. 14. Bioactive peptides via non-natural, sequence specific peptidomimetic oligomers. Bibliography. Index.          

“Milk contains components that provide critical nutritive elements, immunological protection, and biologically active substances to both neonates and adults. Bioactive peptides have been identified within the amino acid sequences of native milk proteins.

The bioactive peptides encrypted in milk proteins can be released by enzymatic proteolysis, gastrointestinal digestion, or food processing. Bioactive milk peptides directly influence numerous biological process evoking behavioural, gastrointestinal, hormonal, immunological, neurological, and nutritional responses.

This book provides detailed information of the formation of bioactive peptides from dairy products. It comprehensively describes the medicinal and nutritional value of primary classes of bioactive milk peptides. Students and professionals from the fields of pharmacology, dairy, food science and biochemistry will find work of utmost use.” (jacket)