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Pregledni rad
https://doi.org/10.17508/CJFST.2018.10.2.09

Production of whey protein as nutritional valuable foods

MARIJANA BLAŽIĆ   ORCID icon orcid.org/0000-0001-5649-2583 ; Karlovac University of Applied Sciences, Josip Juraj Strossmayer Square 9, 47 000 Karlovac, Croatia
SANDRA ZAVADLAV ; Karlovac University of Applied Sciences, Josip Juraj Strossmayer Square 9, 47 000 Karlovac, Croatia
ELIZABETA KRALJ ; Karlovac University of Applied Sciences, Josip Juraj Strossmayer Square 9, 47 000 Karlovac, Croatia
GORAN ŠARIĆ ; Karlovac University of Applied Sciences, Josip Juraj Strossmayer Square 9, 47 000 Karlovac, Croatia

Puni tekst: engleski, pdf (763 KB) str. 255-260 preuzimanja: 133* citiraj
APA 6th Edition
BLAŽIĆ, M., ZAVADLAV, S., KRALJ, E. i ŠARIĆ, G. (2018). Production of whey protein as nutritional valuable foods. Croatian journal of food science and technology, 10 (2), 255-260. https://doi.org/10.17508/CJFST.2018.10.2.09
MLA 8th Edition
BLAŽIĆ, MARIJANA, et al. "Production of whey protein as nutritional valuable foods." Croatian journal of food science and technology, vol. 10, br. 2, 2018, str. 255-260. https://doi.org/10.17508/CJFST.2018.10.2.09. Citirano 17.11.2019.
Chicago 17th Edition
BLAŽIĆ, MARIJANA, SANDRA ZAVADLAV, ELIZABETA KRALJ i GORAN ŠARIĆ. "Production of whey protein as nutritional valuable foods." Croatian journal of food science and technology 10, br. 2 (2018): 255-260. https://doi.org/10.17508/CJFST.2018.10.2.09
Harvard
BLAŽIĆ, M., et al. (2018). 'Production of whey protein as nutritional valuable foods', Croatian journal of food science and technology, 10(2), str. 255-260. https://doi.org/10.17508/CJFST.2018.10.2.09
Vancouver
BLAŽIĆ M, ZAVADLAV S, KRALJ E, ŠARIĆ G. Production of whey protein as nutritional valuable foods. Croatian journal of food science and technology [Internet]. 2018 [pristupljeno 17.11.2019.];10(2):255-260. https://doi.org/10.17508/CJFST.2018.10.2.09
IEEE
M. BLAŽIĆ, S. ZAVADLAV, E. KRALJ i G. ŠARIĆ, "Production of whey protein as nutritional valuable foods", Croatian journal of food science and technology, vol.10, br. 2, str. 255-260, 2018. [Online]. https://doi.org/10.17508/CJFST.2018.10.2.09

Sažetak
Whey is a low calorie milk serum remaining after casein removal in cheese manufacturing. Composition and properties of whey depend on the type of cheese production process, type and the quality of the used milk. Whey mostly consists of lactose, proteins, vitamins, minerals, enzymes, hormones and growth factors. Functional and nutritional roles of whey components meet the requirements for dietary food.
Whey proteins are liquid fractions of 20% milk proteins, which remain in whey after casein removal. The increase in the temperature of milk processing leads to denaturation of proteins and a decrease in their content. The most common whey proteins are albumin and globulin. Separation and fractionation of whey proteins may be carried out as precipitation, combined with acid treatment, high temperature treatment or centrifugation (centry-whey process), and as a membrane process (usually ultra- or microfiltration followed by a diafiltration and spray drying). Whey proteins can also be separated based on their molecular mass, charge and hydrophobicity.
It is a well-known fact that whey proteins possess admirable nutritional and functional components, such as essential amino acids, bioactive peptides, antioxidants and immunopotentiators. Research of bioactive compounds and nutrients pushed whey protein to the forefront of the functional food sector, therefore, the implementation of these proteins in the diet and supplements has the potential to address many metabolic imbalance-caused diseases, and it seems imperative to harness their potential.

Ključne riječi
physiological requirements; milk; nutritional value; whey protein; whey; production technology

Hrčak ID: 210850

URI
https://hrcak.srce.hr/210850

Posjeta: 229 *