SUMMARY OF ARTICLE

ABSTRACT

The C-terminal part (fragment 106-169) of kappa casein, produced during the rennet action of the cheese manufacturing process is commonly known as glycomacropeptide (GMP). It has been recognized as a biologically active ingredient for its unique chemical and functional attributes. GMP is composed of a unique set of amino acids. It has a huge potentiality to use in the food and nutrition industry due to its functional properties like emulsifying, foaming, etc. Besides, it showed a significant role in the detection of adulteration in milk and milk products, effective in the secretion of the satiety hormone, promotion of bifidobacterial growth, effective in inhibition of cholera and E. coli enterotoxins, bacterial and viral growth. It is also a good dietary supplement for phenylketonuria (PKU) patients.