SUT ZARDOBINING ASOSIY BIOLOGIK FAOL MODDALARI VA ULARNING BIOLOGIK SPETSIFIKLIGINI O‘RGANISH
Kalit so‘zlar:
sut zardobi, ikkilamchi mahsulot, aminokislota ,oqsil, ferment, vitamin, laktoalbumin, laktoglobulin,immunoglobulin, IgA va IgG.Abstrak
Sut zardobi – turli xil sut mahsulotlari, jumladan pishloq, tvorog, kazein,
yogurt va boshqa mahsulotlar ishlab chiqarishdagi ikkilamchi mahsulot hisoblanadi. Sut
mahsulotlari ishlab chiqarishda ikkilamchi mahsulot sifatida chiqadigan sut zardobining
biokimyoviy tarkibi tahlil qilindi. Manbalar asosida sut zardobi tarkibidagi biologik-faol
moddalardan; oqsillar,aminokislotalar,vitamin va minerallar hamda fermentlarning hususiyatlari
va inson organizmidagi spetsifik ta’siri o‘rganildi. Ularning tibbiyot va farmatsevtikadagi
foydalari biofaol moddalarning ta’sir etish mexanizmlariga asoslangan holda talqin qilindi.
References
Baldasso, C., Barros, T.C., Tessaro, I.C., Concentration and purification of whey proteins by ultrafiltration, Desalination, 2011, vol. 278, p. 381.
Yunusxo‘jayev X.Y., Eshmatov F.X.,Eshmatov N.N., /SUT ZARDOBINING BIOLOGIKQIYMATINI TADQIQ ETISH //“CHALLENGES OF STORAGE AND PROCESSING OFAGRICULTURAL PRODUCTS AND THEIR SOLUTIONS BASED ON MODERN TECHNOLOGIES” INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE OCTOBER 22, 2024 .p.9. doi.org/10.5281/zenodo.139504753.
Spalatelu, C., Biotechnological valorization of whey, Innov. Rom. Food Biotechnol., 2012, no. 10
Koller, M., Bona, R., Braunegg, G., Hermann, C., et al., Production of polyhydroxyalkanoates from agricultural waste and surplus materials, Biomacromolecules, 2005, vol. 6, no. 2, p. 561.
Pais Chanfrau, J.M., Núñez Pérez, J., Lara Fiallos, M.V., Rivera Intriago, L.M., et al., Milk whey-from a problematic byproduct to a source of valuable products, Prensa Med. Argent., 2017, vol. 103, no. 4, p. 1. doi: 10.4172/lpma.1000257.
Kassem Jihan, M., Future challenges of whey proteins, Int. J. Dairy Sci., 2015, vol. 10, no. 4, p. 139.
Photis, P., Paschalia, K., Technological utilization of whey towards sustainable exploitation, J. Adv. Dairy Res., 2019, vol. 7, no. 231, p. 1. doi: 10.35248/2329- 888X.19.
Geoffrey, W.S., Ballard, F.J., Copeland, A.D., Kirthi J., de Silva et al., New opportunities from the isolation and utilization of whey proteins, J. Dairy Sci., 1996, vol. 79, no. 8
Сенкевич, Т., Ридель, К.Л., Молочная сыворотка: переработка и использование в агропромышленном комплексе, М.: Агропромиздат, 1989
Clare, D., Swaisgood, H., Bioactive milk peptides: A prospectus, J. Dairy Sci., 2000, vol. 83
Mohamed, N.E., Anwar, M.M., Chemical and biological evaluation of whey, Egypt. J. Rad. Sci. Applic., 2013, vol. 26, no. 1–2
Gangurde, H., Patil, P.S., Chordiya, M., Baste, N.S., Whey protein, Scholars' Research J., 2011, vol. 1, no. 2
Silviya, R.M., Bhumika, K.D., Parmar, S.C, Aparnathi, K.D., Whey and its Utilization, Int. J. Curr. Microbiol. Appl. Sci., 2016, vol. 5, no. 8
Храмцов, А.Г., Панова, Н.М., Рябцева, С.А., Евдокимов, И.А., и др., Разработка технологии бифидо-активных кормовых добавок на основе молочного белково-углеводного сырья, Сборник научных трудов. Серия «Продовольствие». Ставрополь: ГОУВПО «СевКавГТУ», 2002, № 5,
Rojas, E., Torres, G., Isolation and recovery of glycomacropeptide from milk whey by means of thermal treatment, Food. Sci. Technol. Int., 2013, vol. 33, no. 1
Чабаев, М.Г., Абилов, Б.Т., Крючков, П.Г., Использование бифидоактивной кормовой добавки при выращивании молодняка сельскохозяйственных животных, Сельскохозяйственный журнал, 2003, vol. 1, no. 2
Downloads
Nashr qilingan
Nashr
Bo'lim
License
Copyright (c) 2025 Eshmatov Nodirjon Ne’matjon o‘g‘li, Abdullayeva Gulbohor Tolipjonovna, Yunusxo‘jayev Husanxo‘ja Yusufxo‘ja o‘g‘li
This work is licensed under a Creative Commons Attribution 4.0 International License.
(+998)90 142-39-38
Andijon viloyati, Marhamat tumani, Qashqar ko’chasi 189-uy