50 Chapter 2
β - lactoglobulin binds to small hydropho-
bic molecules, including retinol and fatty
acids, via a hydrophobic cleft. It also exhibits
antiviral, anticarcinogenic, and immunomod-
ulatory properties, and it is used in high -
protein - based beverages and soft drinks
(Zayas, 1997 ; Gill et al., 2000 ; Korhonen,
2009 ).
α - lactalbumin is a regulatory subunit of
lactose synthase, enabling lactose synthesis
in the mammary gland; it also it exhibits anti-
carcinogenic and immunomodulatory prop-
erties (Zayes, 1997 ; Gill et al., 2000 ).
Similarly, bovine serum albumin (BSA) has
been found to have antimutagenic and
anticarcinogenic properties (Zayas, 1997 ;
Madureira et al., 2007 ).
Lactoferrin exhibits many benefi cial
properties, including antimicrobial, anti-
carcinogenic, antitumor, anti - infl ammatory,
immunomodulatory, and antiviral properties.
It inhibits a range of microorganisms via the
removal of iron in milk serum including
Bacillus, Candida, Streptococcus, Staphy-
lococcus , and Shingella species as well as
yeast, fungi, and viruses. It also has been
shown to be effective in reducing enteric
infections in children by inhibiting the growth
of some pathogenic strains and enhancing
the growth of benefi cial bacteria including
Lactobacillus acidophilus. It is used com-
mercially to prevent viral infections and
contamination of raw meat.Casein Protein
Due to their many functional properties,
casein proteins are used in various foods
including bakery food, dairy food, and bever-
ages. Their functional properties include
emulsifi cation, whipping, and folding; there-
fore, they are used in small goods, ice cream,
and as cheese extenders. Caseins also have
extremely good surface - active properties due
to their amphiphilic nature.
Casein micelle precipitation is vital for the
production of yogurt, cheese, and fermentedcalcium absorption in infants, and stimulate
the growth of Bifi dobacterium bifi dum in the
lower colon area of the human gastrointesti-
nal tract. Similarly, lactosucrose is recog-
nized as a bifi dogenic factor due to its ability
to enhance the amount of fecal bifi dobacteria
and possible effectiveness in modifying the
fecal fl ora in patients with infl ammatory
bowel disease.
Lactitol is a synthetic sugar alcohol pro-
duced by the reduction of lactose. It has been
shown to signifi cantly reduce the activity of
procarcinogenic enzymes and aromatic com-
pounds in the colon, when 20 g/day was
administered. It is used as a sweetener.
Whey Proteins
Whey proteins have various technological
functions such as emulsifi cation and stabiliz-
ing foam. They also have various health ben-
efi ts including enhancing fat loss and the
immune response, and stimulating glutamine
synthesis.
Whey proteins exhibit foam stabilizing
properties as they form a rigid fi lm at the
air - water interface. Also, whey protein con-
centrates have been produced in concentrated
and dried forms. They contain relatively high
proportions of essential and non - essential
amino acids required by the body, which has
led to the use of whey protein concentrates
in health food products including snacks,
beverages, and bars.
Whey proteins have been shown to
enhance fat loss, protein synthesis, and
humoral immune response in adults. The
branched amino acids in whey protein stimu-
late glutamine synthesis, which in turn con-
trols antioxidant defenses and immune
function. Immunoglobulins G, G1, M, and A
protect the young from infections by patho-
genic microorganisms. Commercially avail-
able products have been introduced containing
immunoglobulins that claim to protect indi-
viduals against rotavirus and travelers ’ diar-
rhea (Korhonen, 2009 ).