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NTIS 바로가기Journal of milk science and biotechnology = 한국유가공학회지, v.34 no.3, 2016년, pp.193 - 198
현연수 (한경대학교 동물생명환경과학과) , 김완섭 (한경대학교 동물생명환경과학과)
This study examined changes in the components of dairy cow colostrum 1-5 days post delivery and between 1-5 days post-delivery, the contents of major proteins were largest on the first day, but declined gradually over time. Immunoglobulin, lactoferrin, bovine serum albumin, and lactoperoxidase exhib...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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우유 단백질을 대별하는 카세인(casein)과 훼이단백질(whey protein)의 차이점은? | 우유 단백질은 카세인(casein)과 훼이단백질(whey protein)로 대별된다. 카세인은 우유 단백질의 75∼85%를 차지하고, α-casein, β-casein 및 κ-casein으로 구성되어 있다. 한편, whey protein은 우유 단백질의 15∼25%를 차지하고, β-lactoglobulin, α-lactalbumin, bovine serum albumin, immunoglobulin, lactoferrin 등으로 구성되어 있다(Mohanty et al., 2016). | |
유를 분비하는 대표적인 반추동물은? | 유(milk)를 분비하는 대표적인 반추동물은 젖소, 양, 그리고 산양이 있으며, 대부분 인간이 음용하고 있다. 특히 유아는 모유의 대용으로서 많이 이용되고 있으며, 식용뿐만 아니라 감염방어, 신경안정 및 정신발달에 매우 중요한 역할을 하고 있다(Mohanty et al. | |
초유의 영양학적 특징은? | 초유는 농도가 짙으며, 점도가 높고 황색을 띄고 있다. 초유는 단백질, 탄수화물, 지방, 비타민 및 미네랄이 풍부한 영양소로 구성되어 있다(Elfstrand et al., 2002; Uruakpa et al. |
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