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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 56 No. 4, 2006.

Stručni rad

Nutritional and functional properties of whey proteins concentrate and isolate

Zoran Herceg ; Laboratorij za procesno-prehrambeno inženjerstvo, Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Anet Režek

Puni tekst: hrvatski, pdf (677 KB) str. 379-396 preuzimanja: 3.262* citiraj
APA 6th Edition
Herceg, Z. i Režek, A. (2006). Prehrambena i funkcionalna svojstva koncentrata i izolata proteina sirutke. Mljekarstvo, 56 (4), 379-396. Preuzeto s https://hrcak.srce.hr/8414
MLA 8th Edition
Herceg, Zoran i Anet Režek. "Prehrambena i funkcionalna svojstva koncentrata i izolata proteina sirutke." Mljekarstvo, vol. 56, br. 4, 2006, str. 379-396. https://hrcak.srce.hr/8414. Citirano 25.04.2019.
Chicago 17th Edition
Herceg, Zoran i Anet Režek. "Prehrambena i funkcionalna svojstva koncentrata i izolata proteina sirutke." Mljekarstvo 56, br. 4 (2006): 379-396. https://hrcak.srce.hr/8414
Harvard
Herceg, Z., i Režek, A. (2006). 'Prehrambena i funkcionalna svojstva koncentrata i izolata proteina sirutke', Mljekarstvo, 56(4), str. 379-396. Preuzeto s: https://hrcak.srce.hr/8414 (Datum pristupa: 25.04.2019.)
Vancouver
Herceg Z, Režek A. Prehrambena i funkcionalna svojstva koncentrata i izolata proteina sirutke. Mljekarstvo [Internet]. 2006 [pristupljeno 25.04.2019.];56(4):379-396. Dostupno na: https://hrcak.srce.hr/8414
IEEE
Z. Herceg i A. Režek, "Prehrambena i funkcionalna svojstva koncentrata i izolata proteina sirutke", Mljekarstvo, vol.56, br. 4, str. 379-396, 2006. [Online]. Dostupno na: https://hrcak.srce.hr/8414. [Citirano: 25.04.2019.]

Sažetak
Whey protein fractions represent 18 - 20 % of total milk nitrogen content. Nutritional value in addition to diverse physico - chemical and functional properties make whey proteins highly suitable for application in foodstuffs. In the most cases, whey proteins are used because of their functional properties. Whey proteins possess favourable functional characteristics such as gelling, water binding, emulsification and foaming ability. Due to application of new process techniques (membrane fractionation techniques), it is possible to produce various whey - protein based products. The most important products based on the whey proteins are whey protein concentrates (WPC) and whey protein isolates (WPI). The aim of this paper was to give comprehensive review of nutritional and functional properties of the most common used whey proteins (whey protein concentrate - WPC and whey protein isolate - WPI) in the food industry.

Ključne riječi
whey proteins; functional; therapeutic and nutritional properties of proteins

Hrčak ID: 8414

URI
https://hrcak.srce.hr/8414

[hrvatski]

Posjeta: 4.310 *