Nutrition Insights LLC, St George, Utah, USA.
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA.
Nutr Rev. 2021 Dec 8;79(Suppl 2):36-47. doi: 10.1093/nutrit/nuab097.
Milk proteins are known for their high nutritional quality, based on their essential amino acid composition, and they exhibit a wide range of bioactivities, including satiety, antimicrobial, mineral-binding, and anti-lipidemic properties. Because of their unique water solubility, milk proteins are readily separated into casein and whey fractions, which can be further fractionated into many individual proteins, including alpha-S1- and alpha-S2-caseins, beta-casein, and kappa-casein, and the whey proteins alpha-lactalbumin, lactoferrin, beta-lactoglobulin, and glycomacropeptide. Many of these proteins have unique bioactivities. Further, over the past 30 years, peptides that are encrypted in the primary amino acid sequences of proteins and released along with amino acids during digestion are increasingly recognized as biologically active protein metabolites that may have beneficial effects on human health. This review examines the current state of the science on the contribution of dairy proteins and their unique peptides and amino acids to human health.
牛奶蛋白以其必需氨基酸组成而具有很高的营养价值，并且具有广泛的生物活性，包括饱腹感、抗菌、矿物质结合和抗脂质特性。由于其独特的水溶性，牛奶蛋白很容易分离成酪蛋白和乳清蛋白，然后可以进一步分离成许多种蛋白质，包括α-S1-和α-S2-酪蛋白、β-酪蛋白和κ-酪蛋白，以及乳清蛋白α-乳白蛋白、乳铁蛋白、β-乳球蛋白和糖巨肽。这些蛋白质中的许多都具有独特的生物活性。此外，在过去的 30 年中，在蛋白质的一级氨基酸序列中加密并在消化过程中与氨基酸一起释放的肽越来越被认为是具有生物活性的蛋白质代谢物，可能对人类健康有益。本综述考察了乳制品蛋白及其独特的肽和氨基酸对人类健康的贡献的科学现状。
