Молочная сыворотка: обзор работ. Часть 1. Классификация, состав, свойства, производные, применениe
Year: 2021
Type: article
Abstract: UDC 637.041;637.043;637.044;637.045;637.046;637.047;637.049 DOI https://doi.org/10.5281/zenodo.4456698 The current state of the art on studying whey is presented. The properties of whey, its chemical composition, classification, and derivatives are repre-sented; the emphasis is made on the usefulness of the valued components of a dry substance and the necessity to develop new technological processes. The protein composition and the characteristics of the whey protein derivatives are presented. The functional and nutritional properties of the whey proteins and products on their basis and the application of whey derivatives in food industry are described. The curative properties of whey and its derivatives (antioxidant, immunomodulatory, stimulatory, antitumor properties) are determined by different mechanisms of the actions associated with their functional properties. Keywords: whey, whey powder, demineralized whey, concentrates, isolates, hydrolysates, lactose, lactulose.
Language: Russian
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7216630433