Znaczenie i wykorzystanie białkowych składników serwatki

• Autorzy: Józefa Chrzanowska , Anna Dąbrowska , Marek Nowak

Warianty tytułu

Importance and Application of Whey Protein Components

• Języki publikacji: PL

Abstrakty

W serwatce, pozostającej jako produkt uboczny po skoagulowaniu kazeiny mleka w procesie produkcji serów, występuje wiele różnorodnych białek, które nie tylko wyróżniają się wysoką wartością odżywczą, ale przejawiają też atrakcyjne właściwości funkcjonalne oraz biologiczne. W artykule przedstawiono właściwości i kierunki wykorzystania najważniejszych białek serwatkowych, w tym: β-laktoglobuliny, α-laktoalbuminy, immunoglobulin, albuminy serum, laktoferyny, laktoperoksydazy, lizozymu, osteopontyny i glikomakropeptydu oraz produktów ich modyfikacji.(abstrakt oryginalny)

EN

In whey remaining as a by-product after milk casein coagulation during cheese production, there are a number of various proteins that are distinguished not only by their high nutritional value, but also exhibit attractive functional and biological properties. This article presents the properties and application of most important whey proteins, including: β-lactoglobulin, α-lactalbumin, immunoglobulins, serum albumin, lactoferrin, lactoperoxidase, lysozyme, osteopontin and glycomacropeptide, and products of their modification(original abstract)

Słowa kluczowe

PL

Żywność; Produkcja żywności

EN

Food; Food production

• Czasopismo: Nauki Inżynierskie i Technologie / Uniwersytet Ekonomiczny we Wrocławiu
• Rocznik: 2023
• Numer: nr 39
• Strony: 32--51

Twórcy

autor

Józefa Chrzanowska

• Uniwersytet Przyrodniczy we Wrocławiu

autor

Anna Dąbrowska

• Uniwersytet Przyrodniczy we Wrocławiu

autor

Marek Nowak

• Uniwersytet Przyrodniczy we Wrocławiu

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Identyfikatory

DOI

DOI: 10.15611/nit.2023.39.03