Caseins: Properties, Functions and Health Implications


Laurence Mendoza (Editor)

Series: Protein Biochemistry, Synthesis, Structure and Cellular Functions
BISAC: SCI007000

Casein, one of the major proteins found in milk sources, can be associated with many health benefits. This book discusses the properties, functions and health implications of casein. Chapter One reviews the scientific evidence around health promoting effects of casein hydrolysates and (bioactive) peptides thereof from an infant nutrition perspective. Chapter Two studies the physicochemical and functional properties of native and trypsin-treated caprine casein micelles. Chapter Three focuses on the molecular characteristics of caseins from equid and from human milk compared also to those of bovine milk. Chapter Four discusses molecular properties of caseins and allergenicity. The last chapter compares and discusses food regulations of different nations with an important winemaking tradition. (Imprint: Novinka)


Table of Contents

Table of Contents


Chapter 1. Casein Hydrolysates and Peptides: Properties, Functions and Health Implications
Yan Zhong, Sarmauli Manurung, Eric A. F. van Tol, and Tim T. Lambers (Mead Johnson Pediatric Nutrition Institute, Nijmegen, The Netherlands)

Chapter 2. Physicochemical and Functional Properties of Native and Trypsin-Treated Caprine Casein Micelles
Adela Mora-Gutierrez (Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX, USA)

Chapter 3. Caseins Characteristics in Equid and Human Milk
Silvia Vincenzetti, Ambra Ariani and Paolo Polidori (Scuola di Bioscienze e Medicina Veterinaria, Università di Camerino, Matelica (MC), Italy, and others)

Chapter 4. Molecular Properties of Caseins and Allergenicity
Ángela María Candreva, Guillermo Horacio Docena and Silvana Petruccelli (CIDCA, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina, and others)

Chapter 5. Casein: From Wine Fining to Allergenic Food Regulations
Simone Zanetti and Alessandro Puoti (Department of Biology, University of Fribourg, Fribourg, Switzerland)

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