Fotoutlenianie białek mleka

Fotoutlenianie białek mleka

Kshitij Shrestha

59,14 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
ISBN:
9786209147937
59,14 €
IVA incluido
Disponible

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Sobre IBD

Utlenianie białek mleka podczas przetwarzania i przechowywania może powodować utratę lub zmianę różnych właściwości, w zależności od stopnia utlenienia i mechanizmu utleniania. Fotoutlenianie białek mleka może mieć różne konsekwencje technologiczne (np. powstawanie niepożądanego posmaku, utrata aktywności chymozyny w kazeinie, zmiany podatności na enzymy proteolityczne, wzrost hydrofobowości, rozkładanie i zmiany konformacji itp.), utratę wartości odżywczych (np. rozpad aminokwasów i powstawanie toksycznych związków, takich jak kynerunina i formylkynerunina), a także zmiany w bioaktywności poprzez wpływ na produkcję różnych bioaktywnych peptydów po trawieniu (np. inhibitor ACE (enzymu konwertującego angiotensynę), który jest przydatny w kontrolowaniu ciśnienia krwi).

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