Beschreibung
Milk protein oxidation during processing and storage can result in loss or change of different properties, depending on degree of oxidation and oxidative mechanism. Photo-oxidation of milk proteins can have different technological consequences (e.g. production of off-flavour, loss of chymosin activity in casein, changes in susceptibility to proteolytic enzymes, increase in hydrophobicity, unfolding and changes in conformations etc.), nutritional loss (e.g. amino acids breakdown and production of toxic compounds like kynerunine and formylkynurenine,), along with changes in bio-activity by affecting the production of different bioactive peptides after digestion (e.g. ACE (Angiotensin converting enzyme) inhibitor which is useful in controlling the blood pressure).
Autorenporträt
Dr. Kshitij Shrestha obtained Doctor of Applied Biological Science: Chemistry in 2014 and Master of Food Technology in 2009 from Ghent University, Belgium. The results of his research were published in a number of peer-reviewed scientific journals and presented during several national and international symposia.
Herstellerkennzeichnung:
BoD - Books on Demand
In de Tarpen 42
22848 Norderstedt
DE
E-Mail: info@bod.de
