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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 59 No. 4, 2009.

Pregledni rad

Membrane processes in production of functional whey components

Arzu Akpinar-Bayizit ; Uludag University, Department of Food Engineering, Gorukle, Bursa, Turkey
Tulay Ozcan
Lutfiye Yilmaz-Ersan

Puni tekst: engleski, pdf (357 KB) str. 282-288 preuzimanja: 2.653* citiraj
APA 6th Edition
Akpinar-Bayizit, A., Ozcan, T. i Yilmaz-Ersan, L. (2009). Membrane processes in production of functional whey components. Mljekarstvo, 59 (4), 282-288. Preuzeto s https://hrcak.srce.hr/45048
MLA 8th Edition
Akpinar-Bayizit, Arzu, et al. "Membrane processes in production of functional whey components." Mljekarstvo, vol. 59, br. 4, 2009, str. 282-288. https://hrcak.srce.hr/45048. Citirano 17.01.2021.
Chicago 17th Edition
Akpinar-Bayizit, Arzu, Tulay Ozcan i Lutfiye Yilmaz-Ersan. "Membrane processes in production of functional whey components." Mljekarstvo 59, br. 4 (2009): 282-288. https://hrcak.srce.hr/45048
Harvard
Akpinar-Bayizit, A., Ozcan, T., i Yilmaz-Ersan, L. (2009). 'Membrane processes in production of functional whey components', Mljekarstvo, 59(4), str. 282-288. Preuzeto s: https://hrcak.srce.hr/45048 (Datum pristupa: 17.01.2021.)
Vancouver
Akpinar-Bayizit A, Ozcan T, Yilmaz-Ersan L. Membrane processes in production of functional whey components. Mljekarstvo [Internet]. 2009 [pristupljeno 17.01.2021.];59(4):282-288. Dostupno na: https://hrcak.srce.hr/45048
IEEE
A. Akpinar-Bayizit, T. Ozcan i L. Yilmaz-Ersan, "Membrane processes in production of functional whey components", Mljekarstvo, vol.59, br. 4, str. 282-288, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/45048. [Citirano: 17.01.2021.]

Sažetak
In recent years, whey has been recognised as a major source of nutritional and functional ingredients for the food industry. Commercial whey products include various powders, whey protein concentrates and isolates, and fractionated proteins, such as a-lactalbumin and b-lactoglobulin. The increased interest in separation and fractionation of whey proteins arises from the differences in their functional, biological and nutritional properties. In response to concerns about environmental aspects, research has been focused on membrane filtration technology, which provides exciting new opportunities for large-scale protein and lactose fractionation. Membrane separation is such technique in which particles are separated according to their molecular size. The types of membrane processing techniques are ultrafiltration, microfiltration, reverse osmosis, pervaporation, electrodialysis and nanofiltration. A higher purification of whey proteins is possible by combining membrane separation with ion-exchange. This paper provides an overview of types and applications of membrane separation techniques

Ključne riječi
whey; membrane processes; functional compounds

Hrčak ID: 45048

URI
https://hrcak.srce.hr/45048

[hrvatski]

Posjeta: 3.818 *