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Glycosylated dairy components: their roles in nature and ways to make use of their biofunctionality in dairy products

AutorRecio, Isidra ; Moreno, F. Javier ; López-Fandiño, Rosina
Palabras claveMilk proteins
Caseinmacropeptide
Whey
Milk-fat globule membrane
Glycosylation
Fecha de publicación2009
EditorWoodhead Publishing
CitaciónDairy-Derived Ingredients: Food and Nutraceutical Uses: 170-211 (2009)
ResumenThis chapter deals with the most important proteins that are naturally glycosylated in milk, including i) κ-casein and caseinmacropeptide, ii) glycosylated whey proteins and iii) glycoproteins associated with the milk-fat globule membrane. Data based on structure-function and biological role of these glycoproteins are discussed in detail, with special attention to the health promoting activities that may be mediated by the carbohydrate portion. For instance, glycans from milk proteins may serve as recognition sites interacting with viruses, microorganisms and cell membrane lectins. In this sense, this chapter underlines the importance of carrying out further research on milk biologically active glycoproteins, as it could allow expanding their potential commercial applications in the food and pharmaceutical industries.
URIhttp://hdl.handle.net/10261/155157
DOI10.1533/9781845697198.2.170
Identificadoresdoi: 10.1533/9781845697198.2.170
isbn: 978-1-84569-465-4
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