Milk protein benefits are more

Health newspaper

Guo Jia, a researcher at the Institute of Medicinal Plants, Chinese Academy of Medical Sciences

      Benefits 1: essential protein content

      Milk has a protein content of about 3.2%. In the total protein, whey protein content of 14% to 24%, casein content of 76% to 86%. Contains essential amino acids and physiologically active peptide components, so whey protein is the most important protein in milk.

      Whey protein is a water-soluble protein, composed of α-lactalbumin and lactoferrin in two parts. Α-lactalbumin contains a large number of essential and can not be synthesized their own leucine, isoleucine and other amino acids. If there is no such amino acids in the food, people can not survive. Although all protein-containing foods contain these branched-chain amino acids, the milk and red meat are the highest.

      Benefit 2: Accelerate physical recovery

      In the course of a long period of exercise, in order to add energy, the body will use the energy stored in muscle cells. And so easy to make muscle cells are damaged, people feel after exercise, muscle stiffness, weakness and pain (not often the movement of people more obvious) is the truth.

      Many amino acids need to be metabolized in the liver, and branched-chain amino acids can be directly metabolized in muscle cells, so the addition of branched-chain amino acid mixture, can protect the muscles to avoid injury, or shorten the process of physical recovery.

      An experiment in 2000 showed that bicycles were trained to take 12 grams of branched chain amino acid mixture twice a day, and their levels of creatine kinase and lactate dehydrogenase (indicator of muscle damage) were significantly reduced Can be maintained for 5 days. Japan Nagoya Institute of Industry research has also been a similar conclusion. At present, some foreign companies have separated the branched chain amino acids from milk as a nutrient for sale.

      Benefits 3: Improve mental and mental

      In the milk contains a variety of proteins, tryptophan in the highest content of α-lactalbumin, and tryptophan is the pineal gland synthesis of melatonin raw materials. Clinical studies have shown that taking alpha-lactalbumin at night can increase the use of tryptophan in the blood, not only to improve sleep and mood, but also improve people's attention, memory and thinking ability.

      Benefits 4: Defensive pathogens

      Lactoferrin is an iron-containing glycoprotein that protects against pathogen invasion. The solution containing lactoferrin sprayed on raw meat, to a certain extent, inhibition of E. coli, to extend the storage period of meat, stable meat color and flavor.

      Benefit 5: Reduce the risk of heart disease

      Suppression of appetite and weight loss Milk in casein is composed of α-casein, κ-casein and β-casein. Α-casein can provide amino acid nutrients. And κ-casein can be hydrolyzed into two polypeptides during the production of cheese: one is a large peptide containing 1 to 105 amino acid residues and the other is a small polypeptide containing 106 to 169 amino acid residues. Most of the peptides are the nutrients that make up the cheese. Small peptides are proteins that stimulate the body to produce a sense of fullness, so eating cheese has a certain effect of suppressing appetite and weight loss.

      The protection of lactoferrin in blood vessel milk also inhibits the activity of angiotensin-converting enzyme, and therefore has the function of protecting the blood vessels, lowering blood pressure and reducing the risk of heart disease.

      Suitable for sensitive milk

      Β-casein is a protein in milk that carries minerals and other nutrients. And it is composed of a2β-casein and a1β-casein. However, in the milk produced by different breeds, the proportion of these two β-casein is different. For example, the United States and New Zealand reared cows are mostly Hearst species, of which 1/4 of the milk produced by dairy cow contains only a2β-casein.

      Due to the small differences in the polypeptide chain, they are digested in different ways. After some of the a1β-casein is digested, some of these peptides may adversely affect the heart and nerve function of the susceptible person, while the susceptible is more tolerant to the milk containing a2β-casein. In order to produce milk containing only a2β-casein, the United States and New Zealand picked up only cows containing only a2β-casein milk for rearing.

      In fact, the original milk of all dairy cows contain only a2β-casein. However, in the process of long-term rearing, the cow's genes were mutated. It is necessary to pick out the cows containing only a2β-casein milk for the health of some specific consumers.