Süt Proteinlerinin Gıda Endüstrisinde Nanoteknolojik Olarak Uygulama Alanları

Nanoteknolojinin gıda endüstrisinde kullanımı son yıllarda önem kazanmıştır. Süt proteinleri sahip oldukları yapısal ve fizikokimyasal özelliklerinden dolayı çeşitli biyoaktif maddelerin ve nutrasetiklerin nano düzeyde üretilmelerinde bir araç olarak kullanılabilmektedir. Kazein ve peyniraltı suyu proteinleri gıda nanoteknolojisinde nanokürecikler, nanopartiküller, iç kabuklu nanoyapılar, emülsiyonlar veya nanotüpler olmak üzere çeşitli formlarda bulunabilmektedir. Bu derlemede, gıda endüstrisinde nanoteknoloji uygulamaları ve süt proteinlerinin bu uygulamalardaki önemi hakkında bilgiler verilecektir. Bunun yanında konu ile ilgili risk değerlendirmesi ve ilgili düzenlemeler üzerinde de durulacaktır.

Anahtar Kelimeler:

süt proteinleri, kazein, peyniraltı suyu proteinleri, nanoteknoloji

Nanotechnological Application Fields of Milk Proteins in the Food Industry (Turkish with English Abstract)

In recent years, the use of nanotechnology has become important within the food industry. Milk proteins can be used as nano vehicles in the delivery of various bioactives and nutraceuticals, due to their structural and physicochemical properties. Casein and whey proteins can be found in different forms of food nanotechnology, such as: nanospheres, nanoparticles, core-shell nanostructures, nanoemulsions, or nanotubes. This study provides information about the applications of nanotechnology within the food industry and the importance of milk proteins in these applications. Furthermore, a related risk assessment and regulations will also be discussed.

Keywords:

milk proteins, casein, whey proteins, nanotechnology,

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