Stručni rad

Molecular basis of whey protein functionality

Zoran Herceg orcid.org/0000-0003-3967-6676 ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Anet Režek ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Suzana Rimac Brnčić orcid.org/0000-0002-5657-9379 ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

Sažetak

Whey proteins constitute 18-20% of total milk protein content. Their nutritive value, accompanied by diverse physico-chemical and functional properties, make whey proteins widely applicable in food industry. Highly risen demands of consumers for tastier, healthier, suitable and more natural food products have given dairy industry the opportunity for development and enrichment of food products with whey protein supplements in order to increase their functional and nutritive properties. Development of these supplements mainly depended on recognition of the importance in understanding molecular basis of whey protein functionality from food scientists. Thereby, the aim of this paper is to expose the basis of whey protein functionality at one place, as the important supplement for food products.

Ključne riječi

whey protein; molecular basis of protein functionality

Hrčak ID:

23065

URI

https://hrcak.srce.hr/23065

Datum izdavanja:

14.5.2008.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.676 *