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https://doi.org/10.15567/mljekarstvo.2016.0101

Physiological significance, structure and isolation of α-lactalbumin

Katarina Lisak Jakopović   ORCID icon orcid.org/0000-0002-8465-5551 ; Laboratory for Technology of Milk and Milk Products, Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000, Zagreb Croatia
Irena Barukčić ; Laboratory for Technology of Milk and Milk Products, Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000, Zagreb Croatia
Rajka Božanić ; Laboratory for Technology of Milk and Milk Products, Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000, Zagreb Croatia

Puni tekst: engleski, pdf (355 KB) str. 3-11 preuzimanja: 573* citiraj
APA 6th Edition
Lisak Jakopović, K., Barukčić, I. i Božanić, R. (2016). Physiological significance, structure and isolation of α-lactalbumin. Mljekarstvo, 66 (1), 3-11. https://doi.org/10.15567/mljekarstvo.2016.0101
MLA 8th Edition
Lisak Jakopović, Katarina, et al. "Physiological significance, structure and isolation of α-lactalbumin." Mljekarstvo, vol. 66, br. 1, 2016, str. 3-11. https://doi.org/10.15567/mljekarstvo.2016.0101. Citirano 12.11.2019.
Chicago 17th Edition
Lisak Jakopović, Katarina, Irena Barukčić i Rajka Božanić. "Physiological significance, structure and isolation of α-lactalbumin." Mljekarstvo 66, br. 1 (2016): 3-11. https://doi.org/10.15567/mljekarstvo.2016.0101
Harvard
Lisak Jakopović, K., Barukčić, I., i Božanić, R. (2016). 'Physiological significance, structure and isolation of α-lactalbumin', Mljekarstvo, 66(1), str. 3-11. https://doi.org/10.15567/mljekarstvo.2016.0101
Vancouver
Lisak Jakopović K, Barukčić I, Božanić R. Physiological significance, structure and isolation of α-lactalbumin. Mljekarstvo [Internet]. 2016 [pristupljeno 12.11.2019.];66(1):3-11. https://doi.org/10.15567/mljekarstvo.2016.0101
IEEE
K. Lisak Jakopović, I. Barukčić i R. Božanić, "Physiological significance, structure and isolation of α-lactalbumin", Mljekarstvo, vol.66, br. 1, str. 3-11, 2016. [Online]. https://doi.org/10.15567/mljekarstvo.2016.0101

Sažetak
Along with the constant increase in the cheese milk production, the world whey production is increasing constantly too (>2 % per year). The excellent nutritional properties attributed to whey are mainly conditioned by the presence of highly valuable proteins with wide range of biological and functional properties. The main whey proteins are β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) which are extensively used in functional foods and beverages, infant formulas, sport diets, but are a very good source of bioactive peptides too. Along with casein, β-Lg is most commonly made responsible for causing food allergies, especially in infants whose digestion system isn’t completely developed. Hence, there is a great interest for removing β-Lg prior to whey utilization in certain products. At the same time α-La was recognized as the nutritionally most valuable protein and might be regarded as an ideal ingredient for infant formulas. Thus, the aim of the present paper was to give an overview of the currently available methods for α-La isolation, and to highlight their advantages and disadvantages as well. Also, this paper reviews the most recent insights related to the structure and physiological significance of α-La.

Ključne riječi
α-lactalbumin; molecular structure; isolation; physiological significance

Hrčak ID: 151121

URI
https://hrcak.srce.hr/151121

[hrvatski]

Posjeta: 907 *