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Applications for α-lactalbumin in human nutrition.
Donald K Layman1, Bo Lönnerdal2, John D Fernstrom3
1Department of Food Science and Human Nutrition, University of Illinois at Urban-Champaign, Urbana, Illinois, USA.
Nutrition Reviews
|April 5, 2018
Summary
Alpha-lactalbumin, a key milk whey protein, is vital for infant nutrition and development. Its unique properties offer potential as a protein supplement in foods and for supporting adult neurological function and sleep.
Area of Science:
- Biochemistry
- Nutritional Science
- Food Science
Background:
- Alpha-lactalbumin is a major whey protein in human and bovine milk, crucial for lactose synthesis and milk production.
- It provides essential amino acids like tryptophan and branched-chain amino acids, vital for infant nutrition.
- Its physical properties, including solubility and heat stability, make it suitable for food fortification.
Purpose of the Study:
- To review the characteristics of alpha-lactalbumin.
- To examine the potential health applications of alpha-lactalbumin.
- To highlight its role in infant nutrition and potential as a supplemental protein.
Main Methods:
- Literature review of scientific studies on alpha-lactalbumin.
- Analysis of biochemical composition and functional properties.
- Examination of existing and potential applications in food and supplements.
Main Results:
- Alpha-lactalbumin is a rich source of essential amino acids and bioactive peptides.
- It plays a key role in lactose formation, influencing milk volume.
- Its properties support its use in infant formulas, functional foods, and nutritional supplements.
Conclusions:
- Alpha-lactalbumin is a versatile whey protein with significant nutritional benefits for infants.
- It holds potential for use in food products as a supplemental protein source.
- Its tryptophan and leucine content suggest benefits for adult neurological function, sleep, and muscle health.
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