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Proteomics of Milk As Food: Structure-Function Relationships
Bo Lonnerdal - UC Davis
Structural features of milk proteins are important for their biological functions. Such structural motifs include the tertiary structure itself, closely spaced phosphorylated amino acids, coordination sites for metal ions and vitamins, and carbohydrate (oligosaccharide) side chains. In this presentation, bioactive milk proteins will be discussed in relation to their structural features. Proteins to be discussed include β-casein, α-lactalbumin, lactoferrin, secretory IgA, κ-casein, lactoperoxidase and haptocorrin. Preservation of tertiary structure may be important to protect the bioactivities of these proteins in food and medical applications.
IDF-IMGC brainstorming meeting
