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Milk Proteins

Nutritional, Clinical, Functional and Technological Aspects

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  • © 1989
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Overview

Editors:
  1. C. A. Barth

    1. Institut für Physiologie und Biochemie der Ernährung, Bundesanstalt für Milchforschung, Kiel 1, Germany

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  2. E. Schlimme

    1. Institut für Chemie und Physik, Bundesanstalt für Milchforschung, Kiel 1, Germany

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (48 chapters)

  1. Front Matter

    Pages I-XI
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  3. Milk Protein and Nitrogen Equilibrium

    1. How to Evaluate Dietary Protein

      • V. R. Young, P. L. Pellett
      Pages 7-36
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    2. Milk Proteins and Tissue Nitrogen Equilibrium

      • P. J. Reeds
      Pages 37-48
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    3. The Endocrine Response to Dietary Protein: the Anabolic Drive on Growth

      • D. J. Millward
      Pages 49-61
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    4. Endocrine Response to Animal and Vegetable Protein

      • C. A. Barth, K. E. Scholz-Ahrens, M. Pfeuffer, M. de Vrese
      Pages 62-67
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    5. Reliability and Limitations of the Homoarginine Method for Evaluation of Protein Digestibility in the Pig

      • H. Hagemeister, M. Schmitz, H. Erbersdobler
      Pages 68-71
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    6. Lactoferrin Content in Feces in Ileostomy-operated Children Fed Human Milk

      • L. Hambraeus, G. Hjorth, B. Kristiansson, H. Hedlund, H. Andersson, B. Lönnerdal et al.
      Pages 72-75
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    7. Specificity of the Intestinal Lactoferrin Receptor

      • L. A. Davidson, B. Lönnerdal
      Pages 76-82
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    8. The Effects of Quantity and Type of Dietary Protein on the Rehabilitation after a Period of Energetic Undernourishment

      • H. de Waard, P. L. M. Reyven
      Pages 83-83
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  4. Milk Proteins and Ligands

    1. Milk Proteins and Metabolic Requirements of Trace Elements, Minerals, and Vitamins

      • B. Lönnerdal
      Pages 87-96
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    2. Manganese Absorption from Human Milk, Cow Milk, and Infant Formulas

      • L. Davidsson, Å. Cederblad, B. Lönnerdal, B. Sandström
      Pages 97-99
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    3. Intrinsic Labelling of Iron in Milk

      • J. Gislason, B. Jones, B. Lönnerdal, L. Hambraeus
      Pages 100-102
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    4. Does Bovine Lactoferrin Resist Absorption in the Small Intestine of Neonatal and Adult Pigs?

      • M. Schmitz, H. Hagemeister, Iris Görtler, J. G. Bindels, C. A. Barth
      Pages 103-104
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    5. Can Lactoferrin Supplementation Improve the Availability of Iron from Milk?

      • G. Schulz-Lell, H.-D. Oldigs, K. Dörner, J. Schaub
      Pages 105-107
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    6. The Nutritive Value of Bovine Lactoferrin

      • I. Schoppe, C. A. Barth, H. Hagemeister
      Pages 108-109
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Keywords

About this book

This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien­ tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium's invited lectures, short communications, and poster presentations. New criteria for the "bio­ logical value" of dietary proteins and their relationships are considered according to: - Milk Proteins and Nitrogen Equilibrium - Milk Proteins and Ligands - Milk Proteins: Structural and Genetic Aspects - Milk Proteins: Technological and Functional Aspects - Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their "biological value," i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clini­ cal conditions. In addition, we have taken into consideration new fields such as attempts to determine the three-dimensional structure of proteins using two-dimensional NMR spectroscopy, and the application of genetic engineering to the lactating cell. In other words, we are on the way to the transgenic cow with customized milk constituents and composition.

Editors and Affiliations

  • Institut für Physiologie und Biochemie der Ernährung, Bundesanstalt für Milchforschung, Kiel 1, Germany

    C. A. Barth

  • Institut für Chemie und Physik, Bundesanstalt für Milchforschung, Kiel 1, Germany

    E. Schlimme

Bibliographic Information

  • Book Title: Milk Proteins

  • Book Subtitle: Nutritional, Clinical, Functional and Technological Aspects

  • Editors: C. A. Barth, E. Schlimme

  • DOI: https://doi.org/10.1007/978-3-642-85373-9

  • Publisher: Steinkopff Heidelberg

  • eBook Packages: Springer Book Archive

  • Copyright Information: Dr. Dietrich Steinkopff Verlag GmbH & Co. KG, Darmstadt 1989

  • Softcover ISBN: 978-3-642-85375-3Published: 07 January 2012

  • eBook ISBN: 978-3-642-85373-9Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XII, 308

  • Topics: Biochemistry, general

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