Milchproteine zur Bereitstellung von Mikronährstoffen in Lebensmitteln

The book "Milk Proteins for the Provision of Micronutrients in Foods" offers a comprehensive analysis of the binding efficiencies of various antioxidant polyphenols, including resveratrol, genistein, and curcumin, with milk proteins such as beta-lactoglobulin and casein. Structural models illustrate how these bindings occur under physiological conditions and the roles that hydrophilic, hydrophobic, and hydrogen bonds play in this process. Notably, curcumin forms more stable conjugates than the other polyphenols. The study shows that the binding efficiency of the polyphenol-protein conjugates ranges between 30 and 50%, and that the binding of polyphenols induces significant changes in the conformation of milk proteins. This specialized book is aimed at professionals and students in mathematics and natural sciences who are interested in the role of milk proteins in nutrition and their interactions with bioactive compounds.