乳铁蛋白
乳清蛋白
乳清蛋白
食品科学
抗氧化剂
化学
抗菌剂
分离乳清蛋白粉
牛血清白蛋白
生物技术
生物化学
生物
有机化学
出处
期刊:Elsevier eBooks
[Elsevier]
日期:2017-01-01
卷期号:: 363-372
被引量:10
标识
DOI:10.1016/b978-0-12-809868-4.00028-5
摘要
Whey is a byproduct of cheese manufacturing and contains many nutritional components of which proteins are one of the most important. Whey proteins have several beneficial properties such as prevention of some diseases, improving quality of life with regard to weight management, and because of its antioxidant effects. Additionally, whey protein (α-lactalbumin, β-lactoglobulin, lactoferrin, and bovine serum albumin) is such a valuable product with having high nutritional value, anticarcinogenic, antimicrobial, angiotensin-converting enzyme inhibition activities, and other metabolic features. Nevertheless, whey has primarily been considered as a waste by the dairy industry until recently. For this reason it is very important to know about whey protein and its benefits.
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