Whey proteins are widely used as ingredients in the form of aggregates to obtain certain functionalities in food applications. The aim of this study was to understand how UV illumination generates aggregates of alpha-lactalbumin (a-LA) as an alternative to heat treatments traditionally used for indu...
α-Lactalbumin is an abundant protein present in the milk of most mammals, and is associated with biological, nutritional and technological functionality. Its sequence presents N-glycosylation motifs, the occupancy of which is species-specific, ranging from no to full occupancy. Here, we investigated...
Human milk, the best enteral selection for a preterm infant, becomes altered during freezing and soluble free fatty acid is generated over time. Free fatty acids may form complexes, such as the oleic acid-bound protein called HAMLET (human α‐lactalbumin made lethal to tumor cells). We determined the...
We have utilized the RNA isolated from breast milk fat globule (MFG) from lactating women from 6h to 42 days following delivery using the HumanHT-12 v4 Expression BeadChip (Illumina, Inc) to determine the temporal coordination of changes in gene expression in milk substrate synthesis processes. Of t...
