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Peynir Altı Suyu Protein Takviyesi ve Sağlık Üzerindeki Potansiyel Etkileri

Yıl 2022, Cilt: 4 Sayı: 3, 318 - 329, 25.12.2022

Öz

Whey proteini (peynir altı suyu) besleyici değeri yüksek fonksiyonel bir besin olarak kabul edilen sütün bileşenlerinden biri olarak tanımlanmaktadır. Peynir yapımında bir yan ürün olarak elde edilen whey proteini tüm esansiyel amino asitleri içermektedir. Yüksek biyolojik değerinin yanı sıra antioksidan etki gösteren sülfür içeren amino asitler ve dallı zincirli amino asit (lösin, izolösin ve valin) içeriği açısından zengindir. ß-laktoglobulin, α-laktoalbumin, sığır serum albumini, immunoglobulinler, laktoferrin, laktoperoksidaz bileşenlerini ve düşük miktarda süt yağı içermesi nedeniyle sağlığı koruyucu potansiyel olumlu etkileri olan bir besindir. Whey proteini içerdiği biyolojik bileşenler; antiinflamatuar, antidiyabetik, antioksidan, antihipertansif, antitümör, antiviral, hipolipidemik ve antibakteriyel etki gibi önemli etkileri sağlamaktadır. Bu bağlamda obezite, diyabet, kanser, hepatit, kardiyovasküler hastalıklar ve insan immün yetmezlik (HIV) virüsünün tedavisinde olumlu yönde sonuçlara neden olabileceği düşünülmektedir.
Whey proteini, emülsifikasyon, jel oluşturma, köpürme, yağ bağlama kapasitesi, kıvam artırma gibi gelişmiş duyusal özellikleri ile çeşitli bileşenlerin yerine geçerek gıda endüstrisinde kullanımı yaygındır. Yüksek besin değeri, spesifik fonksiyonel özellikleri ve elde edilmesi esnasındaki sürdürülebilirliğe katkısı düşünüldüğünde besin ve sağlık endüstrisinde çeşitli uygulamalara sahip olabilen süt işlemenin sürdürülebilir çok değerli fonksiyonel ürünlerinden biridir. Bu derleme çalışmasının amacı PubMed, Science Direct ve Google Scholar veri tabanlarındaki verilerin incelenmesi doğrultusunda whey proteini takviyesinin sağlık üzerindeki potansiyel etkilerini ve gıda endüstrisindeki uygulamalarını değerlendirmektedir

Kaynakça

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Toplam 73 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Sağlık Kurumları Yönetimi
Bölüm Derlemeler
Yazarlar

Esra Aktan 0000-0002-9673-7044

Asli Uçar 0000-0001-9724-9571

Yayımlanma Tarihi 25 Aralık 2022
Gönderilme Tarihi 5 Ağustos 2021
Kabul Tarihi 25 Mart 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 4 Sayı: 3

Kaynak Göster

APA Aktan, E., & Uçar, A. (2022). Peynir Altı Suyu Protein Takviyesi ve Sağlık Üzerindeki Potansiyel Etkileri. Genel Sağlık Bilimleri Dergisi, 4(3), 318-329.

                                                                  Genel Sağlık Bilimleri Dergisi Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı (CC BY NC) ile lisanslanmıştır.