The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, 34(2) REVIEW AN OVERVIEW OF BOVINE α-LACTALBUMIN STRUCTURE AND FUNCTIONALITY

α-Lactalbumin is the second major protein in bovine milk (2-5 % of the total protein in bovine milk). The human variant has several physiologic functions in the neonatal period. In the mammary gland, it participates in lactose synthesis and facilitates milk production and secretion. α-Lactalbumin binds divalent cations (Ca2+, Zn2+) and may facilitate the absorption of essential minerals. Also, it provides a well-balanced supply of essential amino acids for the growing infant. During its digestion, peptides with antibacterial and immunostimulatory properties are formed, thereby possibly helping in the protection against infection. The protein fractions enriched with α-lactalbumin may be added to infant formula to provide some of the benefits of this protein. This article reviews a number of studies which may contribute to a more coherent understanding of the structure and some functional properties of α-lactalbumin