Milk Proteins—A Cornucopia for Developing Functional Foods

Moughan, Paul J.

doi:10.1016/b978-0-12-405171-3.00018-0

Cited by 7 publications

(7 citation statements)

References 44 publications

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“…A sharp rise in the mean circulating amino-acid concentrations has been shown previously to relate to a reduction in appetite. 42 Dairy whey protein has a relatively high concentration of BCAAs (isolecucine, leucine and valine) 43,44 and this was reflected in the increased plasma BCAA concentrations for whey protein compared with carbohydrate. In the present study, although there was no statistically significant correlation between plasma TAA and BCAA concentrations with subsequent food intake and VAS-rated feelings of appetite, a rise in plasma BCAA concentrations was found to be related to an increase in plasma concentrations of GLP-1 and PYY, suggesting that plasma amino acids may be implicated in the release of satiety-related gastrointestinal peptide hormones.…”

Section: Discussionmentioning

confidence: 98%

Dietary whey protein influences plasma satiety-related hormones and plasma amino acids in normal-weight adult women

et al. 2015

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Section: Discussionmentioning

confidence: 98%

Dietary whey protein influences plasma satiety-related hormones and plasma amino acids in normal-weight adult women

et al. 2015

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“…MPCs are now widely used in many protein‐fortified foods, but primarily in meal replacements, nutritional beverages, and bars (Harper ). High‐protein MPC is used for its nutritional qualities in pediatric nutrition, medical nutrition (enteral foods), weight management products, geriatric nutrition, powdered dietary supplements, and sports nutrition products (Moughan ). It is common to find both MPC and whey protein ingredients used alone or in combination with other proteins in these applications. (ii) High‐protein/low‐lactose products : The demand for high‐protein and low‐lactose beverages and foods has been increasing rapidly in recent years.…”

Section: Attributes and Benefits Of Mpcsmentioning

confidence: 99%

Innovative Uses of Milk Protein Concentrates in Product Development

Agarwal

Beausire²,

Patel³

et al. 2015

Journal of Food Science

135

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Milk protein concentrates (MPCs) are complete dairy proteins (containing both caseins and whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the protein content of MPCs increases, the lactose levels decrease. MPCs are produced by ultrafiltration or by blending different dairy ingredients. Although ultrafiltration is the preferred method for producing MPCs, they also can be produced by precipitating the proteins out of milk or by dry-blending the milk proteins with other milk components. MPCs are used for their nutritional and functional properties. For example, MPC is high in protein content and averages approximately 365 kcal/100 g. Higher-protein MPCs provide protein enhancement and a clean dairy flavor without adding significant amounts of lactose to food and beverage formulations. MPCs also contribute valuable minerals, such as calcium, magnesium, and phosphorus, to formulations, which may reduce the need for additional sources of these minerals. MPCs are multifunctional ingredients and provide benefits, such as water binding, gelling, foaming, emulsification, and heat stability. This article will review the development of MPCs and milk protein isolates including their composition, production, development, functional benefits, and ongoing research. The nutritional and functional attributes of MPCs are discussed in some detail in relation to their application as ingredients in major food categories.

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“…Another approach is the determination of an animal's utilization of dietary lysine by fecal analyses of lysine (Kuiken and Lyman ). However, Moughan () stated that the determinations based on fecal measurement were flawed and a more accurate method was the true ileal lysine digestibility assay (Moughan ). This involves determining unabsorbed lysine in the digesta at the end of the ileum.…”

Section: Analysis Of Chemically Reactive and Bioavailable Lysinementioning

confidence: 99%

Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

Mehta

Deeth

2015

Comp Rev Food Sci Food Safe

118

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Lysine residues in milk proteins become "blocked" when they react with reducing sugars, particularly lactose, in the Maillard reaction. The blocked or glycated lysines reduce the biological availability of the lysine to metabolic processes and also hinder hydrolysis of the parent protein by digestive enzymes. Heating and storage of milk and milk products are the major promotants of the Maillard reaction and resulting chemical damage to the proteins. Several methods have been proposed to estimate the extent of this protein damage. Two major compounds, furosine, a product of acid hydrolysis of lactulosyl-lysine, the 1st stable product of the Maillard reaction, and carboxymethyl-lysine are used for assessing the early and advanced stages of the Maillard reaction, respectively. In addition, several methods are used for assessing the bioavailability of lysine in a protein; these include chemical, enzymic, and animal-based methods. This review discusses the Maillard reaction and its significance in milk and dairy products, methods of assessing the extent of the reaction and of the bioavailability of lysine, and the nutritional significance of blocked lysines and associated Maillard reaction products in milk proteins.

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Milk Proteins—A Cornucopia for Developing Functional Foods

Cited by 7 publications

References 44 publications

Dietary whey protein influences plasma satiety-related hormones and plasma amino acids in normal-weight adult women

Dietary whey protein influences plasma satiety-related hormones and plasma amino acids in normal-weight adult women

Innovative Uses of Milk Protein Concentrates in Product Development

Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

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