Membrane processes in production of functional whey components
نویسندگان
چکیده
Whey, a valuable by-product of cheese manufacture, is the liquid fraction drained from the curd. Recently, the biological properties of individual whey constituents, such as a-lactalbumin (a-La) and b-lactoglobulin (b-Lg), lactoperoxidase (LP), lactoferrin (LF), glycomacropeptide (GMP) and immunoglobulins (IgGs), have become a focus of commercial interest as potential ingredients of so-called functional or health-promoting foods. They are known to be involved in antioxidant activity, anticarcinogenic effects, immunomodulation, passive immunity, anti-microbial effects, binding of toxins, promotion of cell growth, platelet binding, anti-inflammatory and anti-hypertensive actions Summary
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