Hipotezy tworzenia i funkcje składników kuleczek tłuszczowych mleka

• Autorzy: Smoczynski M.

Warianty tytułu

EN

Structural aspects of the milk fat globule membrane

• Języki publikacji: PL

Abstrakty

EN

One of the main functions of milk fat globules is to transport triglycerides, which are a source of energy and essential fatty acids. The milk fat globule has a very complex structure. It contains many proteins and phospholipids with a documented biological role. From the nutritional point of view, however, it is not only the content of bioactive substances that is important., but also the specific structure in which they appear in the food matrix. Hence, the purpose of this paper is to draw attention to the complexity of milk fat globules by discussing some aspects of the formation of cytoplasmic lipid droplets and of their secretion outside the cell, leading to the formation of the final, native structure of the globule.

Słowa kluczowe

PL

bydlo; krowy mleczne; fizjologia zwierzat; tluszcz mlekowy; kuleczki tluszczowe; biosynteza; budowa; skladniki; funkcje; otoczki kuleczek tluszczowych

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2014
• Tom: 70
• Numer: 04
• Opis fizyczny: s.214-218,rys.,bibliogr.

Twórcy

autor

Smoczynski M.

• Katedra Mleczarstwa i Zarządzania Jakością, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Warmińsko-Mazurski w Olsztynie, ul.Oczapowskiego 7, 10-950 Olsztyn

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