Kazeinomakropeptyd - właściwości technologiczne i żywieniowe

Kozioł, J.; Gustaw, W.

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Artykuł - szczegóły

Czasopismo

Przemysł Spożywczy

2011 | T. 65, nr 4 | 34-36

Tytuł artykułu

Kazeinomakropeptyd - właściwości technologiczne i żywieniowe

Autorzy

Kozioł, J. , Gustaw, W.

Warianty tytułu

Caseinomacropeptide - technological and nutritive properties

Języki publikacji

Abstrakty

Kazeinomakropeptyd (CMP) jest częścią κ-kazeiny, która jest uwalniana podczas hydrolizy za pomocą enzymów proteolitycznych. CMP występuje w mleku krowim w dwóch wariantach - A i B, różniących się składem aminokwasowym. CMP jest wykorzystywany w produkcji nowej żywności o potencjalnych właściwościach prozdrowotnych i w produktach specjalnego przeznaczenia żywieniowego. Ma zdolność wiązania toksyn, ograniczania adhezji bakterii i wirusów. CMP jest uważany za potencjalny prebiotyk. Polipeptyd ten zmniejsza wydzielanie kwasów żołądkowych. CMP nie zawiera w swoim składzie fenyloalaniny, dlatego może być źródłem białka w diecie osób chorych na fenyloketonurię.

Caseinomacropeptide (CMP) is a fragment of κ-casein that is released by proteolytic enzymes. CMP occurs in bovine milk in two genetic variants, A and B, which differ with amino acid composition. In the recent years, CMP has become a subject of growing interest, due to its beneficial, biological and functional properties. CMP has ability to bind toxins and inhibit bacterial and viral adhesion. It is also considered as a prebiotic in functional foods. It significantly reduces gastric acid secretion. CMP is the only naturally occurring protein that does not contain phenylalanine; this is why it is often utilized as a source of protein for dietary management of phenylketonuria.

Słowa kluczowe

kazeinomakropeptyd glikolizacja właściwości technologiczne fenyloketonuria

caseinomacropeptide glycolysation technological properties phenylketonuria

Wydawca

Czasopismo

Przemysł Spożywczy

Rocznik

2011

Tom

T. 65, nr 4

Strony

34-36

Opis fizyczny

Bibliogr. 49 poz.

Twórcy

autor

Kozioł, J.

autor

Gustaw, W.

Wydział Nauk o Żywności i Biotechnologii, Uniwersytet Przyrodniczy w Lublinie

Bibliografia

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Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

bwmeta1.element.baztech-article-LOD1-0025-0039