Sandbox Reserved 779: Difference between revisions

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===Antioxidant Nature===

In the dairy industry, bovine milk is frequently heated for pasteurization (62.5°C for 30 min) and sterilization. This heating process may induce oxidative losses of proteins, unsaturated lipids, vitamins, active enzymes, and immunological factors. Cross-linking the free thiol groups of β-LG by heating (100 °C for 2 min), or chemically modifying the β-LG by carboxymethylation to block the thiol groups resulted in a substantial loss of antioxidant activity. The data suggest that Cys-121 plays an essential role in the antioxidant nature of β-LG. Because β-LG is extremely sensitive to thermal denaturation, to maintain its antioxidant nature, dairy products consumed daily should not be overheated in order to maintain its antioxidant nature.<ref>PMID:17235131</ref> Whey Protein whose majority constituent is β-Lactoglobulin, gives abundant source of branched chain amino acids especially Leucine which plays a key role in initiating transcription of protein synthesis that speed recovery and adaptation to stress (exercise) and also a free thiol Cys which is (postulated) utilized in the body to generate antioxidant glutathione.

In the dairy industry, bovine milk is frequently heated for pasteurization (62.5°C for 30 min) and sterilization. This heating process may induce oxidative losses of proteins, unsaturated lipids, vitamins, active enzymes, and immunological factors. Cross-linking the free thiol groups of β-LG by heating (100 °C for 2 min), or chemically modifying the β-LG by carboxymethylation to block the thiol groups resulted in a substantial loss of antioxidant activity. The data suggest that Cys-121 plays an essential role in the antioxidant nature of β-LG. Because β-LG is extremely sensitive to thermal denaturation, to maintain its antioxidant nature, dairy products consumed daily should not be overheated in order to maintain its antioxidant nature.<ref>PMID:17235131</ref> Whey Protein whose majority constituent is β-Lactoglobulin, gives abundant source of branched chain amino acids especially Leucine which plays a key role in initiating transcription of protein synthesis that speed recovery and adaptation to stress (exercise) and also a free thiol Cys which is (postulated) utilized in the body to generate antioxidant glutathione.<ref>http://www.kettlercise.com/members-area/supplements/whey-protein.html</ref>

Sandbox Reserved 779: Difference between revisions

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Revision as of 04:29, 7 December 2013 view source Rini Triani (talk \| contribs) 114 edits No edit summary ← Older edit		Revision as of 04:33, 7 December 2013 view source Rini Triani (talk \| contribs) 114 edits No edit summary Newer edit →
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	===Antioxidant Nature===		===Antioxidant Nature===

	In the dairy industry, bovine milk is frequently heated for pasteurization (62.5°C for 30 min) and sterilization. This heating process may induce oxidative losses of proteins, unsaturated lipids, vitamins, active enzymes, and immunological factors. Cross-linking the free thiol groups of β-LG by heating (100 °C for 2 min), or chemically modifying the β-LG by carboxymethylation to block the thiol groups resulted in a substantial loss of antioxidant activity. The data suggest that Cys-121 plays an essential role in the antioxidant nature of β-LG. Because β-LG is extremely sensitive to thermal denaturation, to maintain its antioxidant nature, dairy products consumed daily should not be overheated in order to maintain its antioxidant nature.<ref>PMID:17235131</ref> Whey Protein whose majority constituent is β-Lactoglobulin, gives abundant source of branched chain amino acids especially Leucine which plays a key role in initiating transcription of protein synthesis that speed recovery and adaptation to stress (exercise) and also a free thiol Cys which is (postulated) utilized in the body to generate antioxidant glutathione.		In the dairy industry, bovine milk is frequently heated for pasteurization (62.5°C for 30 min) and sterilization. This heating process may induce oxidative losses of proteins, unsaturated lipids, vitamins, active enzymes, and immunological factors. Cross-linking the free thiol groups of β-LG by heating (100 °C for 2 min), or chemically modifying the β-LG by carboxymethylation to block the thiol groups resulted in a substantial loss of antioxidant activity. The data suggest that Cys-121 plays an essential role in the antioxidant nature of β-LG. Because β-LG is extremely sensitive to thermal denaturation, to maintain its antioxidant nature, dairy products consumed daily should not be overheated in order to maintain its antioxidant nature.<ref>PMID:17235131</ref> Whey Protein whose majority constituent is β-Lactoglobulin, gives abundant source of branched chain amino acids especially Leucine which plays a key role in initiating transcription of protein synthesis that speed recovery and adaptation to stress (exercise) and also a free thiol Cys which is (postulated) utilized in the body to generate antioxidant glutathione.<ref>http://www.kettlercise.com/members-area/supplements/whey-protein.html</ref>