Zardob oqsilizardobda erigan va disperslangan oqsilga ishora qiladi, sut oqsilining taxminan 18-20 foizini tashkil qiladi va uni ikki qismga bo'lish mumkin: issiqlik-barqaror va issiqlikka chidamli{3}}zardob oqsili. Zardob suyuqligi pH=4,64,7 da 20 daqiqa qaynatilganda, cho'kmaga tushadigan oqsilning bir turi issiqlikka chidamli zardob oqsili- bo'lib, asosan laktalbumin va laktoglobulinni o'z ichiga oladi; cho'kmaga tushmaydigan oqsil issiqlik-barqaror oqsil bo'lib, bu turdagi oqsil zardob oqsilining taxminan 19 foizini tashkil qiladi. Neytral zardobga toʻyingan ammoniy sulfat yoki toʻyingan magniy sulfat tuzini choʻktirish uchun qoʻshganda choʻkmasiz erigan holatda boʻlgan oqsil laktalbumin, erigan holda choʻktiriladigan oqsil esa laktoglobulin hisoblanadi.
Bundan tashqari,Zardob oqsili is known to aid in muscle growth. In the gym, especially when building muscle, coaches generally recommend eating some protein powder to help build the strength and speed of our muscles. There is also some alpha lactalbumin in whey protein, as well as bovine serum albumin and so on. These are mainly by enhancing our body's resistance, enhancing the body's antioxidant capacity, improving our muscle endurance, and the ability to do work to relieve this fatigue. And our whey protein has antibacterial and anti-disease effects, which is to improve our immunity. Because whey protein has high nutritional value, is easy to absorb, and contains a variety of nutrients, it is called protein fat and is one of the recognized high-quality oqsillar.
Agar mahsulotga qo'yiladigan talablaringiz bo'lsa yoki ko'proq bilmoqchi bo'lsangizzardob oqsili, elektron pochta manziliga yuboring:haozebio2014@gmail.com