Whey protein

I-Whey protein iyinhloko yeprothini ecelwa ngokwenziwa kwawo ngesichitho esikhanyayo sokwenza isibindi somhlaba, etholakala njengombiko wemali engakaze kube ngowokwenza ubisi. I-prothini zikhona i-α-lactalbumin, β-lactoglobulin, i-serum albumin kanye ne-immunoglobulins.^[1] I-Glycomacropeptide ikhona futhi isisebenziswe njengomkhiqizo wezigaba zesine, kodwa akuyona yeprothini. I-Whey protein kumele iqinisekise njengemkhiqizo wemfuzo yeprothini, futhi khona imiyalo yemindeni emikhulu ephambili kwaso. Uhlu lwezincwadi olukhombisa 2010 kwi-European Food Safety Authority Journal lwavumela ukuthi inkulumo edingekayo ayinikwa ikholwa lombiko.^[2] Ngokokuthi ingozi yemisipha, I-Whey protein ibonisa ukuthi iyatholakala kangcono kumathiphu aphikisayo wemfuzo yeprothini, njengoba ikhona I-casein noma isoy.^[3][4]

Imicakelo yeprothini yewhey eyenziwe i-health food store

Ukwenziwa kwe-whey

Template:Main article Ukwenziwa kwe-whey kubuya uma umlilo usele waphakathi uma kuqashulwe ubisi ngenkathi ukwenza ubelele, kanye nezinto zonke ezibonakalayo ezizikhanyisiwe kwibisi ngemuva kokubayisha i-pH kuya ku-4.6 ngenkathi kwenziwa ubelele. Kungukwengeza yezinye i-5% yelactose ngamanzi kanye nezithakazelo zokunyakaza zibisi kanye nezinsimbi zokunyakaza.^[5] Inkampani yangaphambili kuyenza ngokuthula ukucikidwa, noma isici seprothini sokuqinisekisa kubalwa yilactose, izinsimbi kanye nezinto ezikhiqizwe ezikungapheliyo ezizinsimbi.^[6] Isikhombisa, ukulungiswa kwezimembwembe kuyotholakala izinsimbi ngezinsimbi, i-lactose kanye nezizwe ezifileyo ezindawo ezindawo ezizodwa ezisondelayo.^[7]

Ukucikidwa kwe-whey kungashintsha ngokukhishwa. Ukucikidwa okukhulu (njengoba kwenziwe ezindaweni ezenzakalelayo ezenzakalelayo ngaphansi kwezinsimbi ezincane ngenxa yokuphakama kwe-72 °C ezinethiwele ngokufezekisa) kucikisa izinsimbi zewhey. Ngesikhathi ukuphakama kwe-whey protein yangaphambili akukhombisi ukuncikiswa uma kwenziwa umsele kanye nokuthunyelwa kombilisela noma uthutha i-bisi, ukucikiswa kweprothini kwe-whey kugxila izinhlamvu ze-protein ezine, futhi kushintsha umbilisela we-protein.^[6]

Izinhlelo zokubhala

1. Farrell, HMExpression error: Unrecognized word "etal". (2004). "Izithakazelo zezigaba zezikhiye zesinyama sompofu – Isithathu sokuqalisa" (in zu). IsiZulu Sanibonani 87 (6): 1641–1674. doi:10.3168/jds.s0022-0302(04)73319-6. ISSN 0022-0302. PMID 15453478.
2. EFSA Panel on Dietetic Products, Nutrition and Allergies (2010). "Scientific Opinion on the substantiation of health claims related to whey protein". EFSA Journal 8 (10): 1818. doi:10.2903/j.efsa.2010.1818.
3. Tang, Jason E.; Moore, Daniel R.; Kujbida, Gregory W.; Tarnopolsky, Mark A.; Phillips, Stuart M. (1 September 2009). "Ukuncibilikisa i-whey hydrolysate, i-casein, noma i-soy protein isolate: izenzo zemixholo yeprothini yempilo esemsebenzini nezikhathi zokugqoka ekhomisheni emadodeni amancane". Journal of Applied Physiology 107 (3): 987–992. doi:10.1152/japplphysiol.00076.2009. PMID 19589961.
4. "whey protein". Kulandwe ngomhlaka 22 May 2023.
5. "Whey." The Encyclopædia Britannica. 15th ed. 1994
6. Foegeding, EA; Davis, JP; Doucet, D; McGuffey, MK (2002). "Izifundo zokushintsha nokwazi imisebenzi yeprothini yewhey". Trends in Food Science & Technology 13 (5): 151–159. doi:10.1016/S0924-2244(02)00111-5.
7. Tunick MH (2008). "Whey Protein Production and Utilization." (abstract). In Onwulata CI, Huth PJ. Ukwenza kwe-Whey, ukusebenzisa nokuvikeleka kokuhle. Ames, Iowa: Blackwell Publishing; IFT Press. pp. 1–13.