Producing high Fischer ratio peptides from milk protein and its application in infant formula milk powder

Shi, Tong Xin; Li, You

doi:10.15586/qas.v13i1.808

Cited by 14 publications

(6 citation statements)

References 61 publications

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“…Alterations to the secondary and tertiary structures of proteins caused by heat treatment may eliminate, disguise, or expose conformational epitopes, all of which profoundly affect allergenicity [ 244 , 245 ]. Furthermore, protein allergenicity may be chemically changed due to interactions between allergenic proteins and other components (such as sugar, oxidized lipids, and polyphenols).…”

Section: Allergenicity From Egg Proteinsmentioning

confidence: 99%

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

et al. 2023

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This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. Therefore, various methods have been developed to reduce the allergenicity of egg-derived proteins, such as enzymatic hydrolysis, heat treatment, and glycosylation. In addition to reducing allergenicity, advanced extraction methods can enhance the functionality of egg-derived peptides. Techniques such as membrane separation, chromatography, and electrodialysis can isolate and purify specific egg-derived peptides with desired functional properties, improving their bioactivity. Further, enzymatic hydrolysis can also break down polypeptide sequences and produce bioactive peptides with various health benefits. While liquid chromatography is the most commonly used method to obtain individual proteins for developing novel food products, several challenges are associated with optimizing extraction conditions to maximize functionality and allergenicity reduction. The article also highlights the challenges and future perspectives, including optimizing extraction conditions to maximize functionality and allergenicity reduction. The review concludes by highlighting the potential for future research in this area to improve the safety and efficacy of egg-derived peptides more broadly.

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Section: Allergenicity From Egg Proteinsmentioning

confidence: 99%

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

et al. 2023

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“…Each type of protein has unique properties, which affect the texture and flavor of the final product. For example, soy protein has a slightly nutty flavor, and whey protein has a more neutral flavor (Shi and Li, 2021). Although protein-based fat replacement has some advantages over carbohydratebased fat replacement in terms of lowering both fat and cholesterol, calorie reduction, flavor enhancement, and health benefits, their high cost restrict their usage in the manufacture of dairy products (Kew et al, 2020;Yashini et al, 2019).…”

Section: Protein Co-productsmentioning

confidence: 99%

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

Chailangka

Leksawasdi

Ruksiriwanich

et al. 2023

Qual. Assur. Saf. Crops Foods

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Dairy products play a crucial role in ensuring healthy lives and promoting the well-being of people. However, they normally contain high levels of saturated fat and cholesterol which are related to the risk of noncommunicable diseases and other health issues. Our review focuses on the effectiveness of added natural ingredients and probi-otics in dairy products for replacing or lowering cholesterol and saturated fat. This narrative review was concep-tualized to describe: (i) natural ingredients for cholesterol and saturated fat substitution, and (ii) probiotics for lowering both cholesterol and saturated fat. Promising techniques for cholesterol and saturated fat replacement by healthy plant oils, carbohydrate, and protein co-products and their effect on product qualities are discussed. In addition, various probiotics inoculated in dairy products exhibiting effect on saturated fat and cholesterol are also addressed.

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“…Studies demonstrated the antihypertensive effect of casokinins and lactokinins, casokinins contain high ACE inhibiting function and antihypertensive effects in casein hydrolysate C12 peptide (Selvaggi et al, 2014). Some other ACE inhibitory peptides found in goat milk, include C7 and C6 peptides, in addition to C12, and may add value to the antihypertensive effect of C12 peptides (Shi & Li, 2021).…”

Section: Health Benefits Of Goat Milk Proteinsmentioning

confidence: 99%

Potential nutraceuticals from the casein fraction of goat’s milk

Dhasmana

Das

Shrivastava

2021

Journal of Food Biochemistry

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Goat is one of the major dairy and meat providers. In terms of structure, nutrient content, and medicinal properties, goat milk is somewhat different from other milk. The differences in composition are important in determining the technical suitability of goat milk and its products for health benefits. In recent years, there has been increasing attention to the identification and molecular composition of milk proteins and the interest in caprine milk. Casein, which accounts for almost 80% of all the proteins, is the most significant protein found in goat milk. It is a pioneer in the field of nutraceutical formulation and drug production by using the goat mammary gland as a bioreactor. In goat milk, the most prevalent proteins are αS‐casein, β‐casein, and κ‐casein. The aim of this review is to highlight the importance of goat milk casein and also focus on recent findings on their medicinal importance that may be helpful for further research on dairy products with health beneficial properties for humans as a remarkable nutraceutical. Practical applications Goat milk casein is considered as a healthy nutrient as well as a therapeutic agent to control abnormal or disease conditions through some of its biologically active peptide residues. Casein fractions of goat milk have been shown to exhibit different biologic activities. Therefore, this study aims to observe the use of goat milk in various disorders and to know about the different products made from goat milk. It will be helpful in the field of medicine to be a new active constituent for the management of various disease conditions.

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Producing high Fischer ratio peptides from milk protein and its application in infant formula milk powder

Cited by 14 publications

References 61 publications

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

Potential nutraceuticals from the casein fraction of goat’s milk

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