tejfehérjék

Tejfehérjék refer to the proteins found in milk. These proteins are crucial for the growth and development of young mammals, providing essential amino acids and other nutrients. The primary proteins in milk are casein and whey. Casein constitutes the largest proportion of milk protein, approximately 80%, and it forms micelles, which are complex structures that help solubilize calcium and phosphate. Whey proteins, making up the remaining 20%, include a variety of globular proteins like beta-lactoglobulin, alpha-lactalbumin, immunoglobulins, and bovine serum albumin.

These proteins have significant nutritional and functional properties. Whey proteins are known for their rapid digestibility and are rich in branched-chain amino acids, which are important for muscle protein synthesis. Casein, on the other hand, is digested more slowly, providing a sustained release of amino acids. This difference in digestion rate has led to their use in various dietary supplements and food products.

Beyond nutrition, milk proteins are widely used in the food industry as functional ingredients. They can act as emulsifiers, stabilizers, and foaming agents, contributing to the texture, mouthfeel, and shelf-life of products such as cheese, yogurt, ice cream, and baked goods. Allergies to milk proteins, particularly casein and beta-lactoglobulin, are common, especially in infants, and are a significant area of research and concern for public health. The processing of milk can alter the structure and properties of these proteins, impacting their digestibility and allergenicity.