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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 | citiraj | |
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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 18.04.2019. 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: 18.04.2019.) Vancouver Akpinar-Bayizit A, Ozcan T, Yilmaz-Ersan L. Membrane processes in production of functional whey components. Mljekarstvo [Internet]. 2009 [pristupljeno 18.04.2019.];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: 18.04.2019.] |
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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
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