2026-10-30T01:50:50Zhttps://bayburt-rdlopen.rawdatalibrary.net/oai/requestoai:bayburt-rdlopen.rawdatalibrary.net:bayburt/150632026-10-29T19:42:04Zopenairedrivercom_bayburt_10000col_bayburt_10001Functional Bioactive Components of MilkSalik, Mehmet AliArslaner, AylaBeslenme ve DiyetetikBiyokimya ve Moleküler BiyolojiGıda Bilimi ve TeknolojisiMilk and dairy products are source of bioactive components that strengthen the immune system and also play a role in the regulation of many functional activities in the human organism. Some of these are casein, serum proteins, α-Lactoalbumin, β-lactaglobulin, serum albumin, immunoglobulins, glycoproteins, lactoferrin, lactoperoxidase and lysozyme; some lipid-based ingredients such as Docosahexaenoic Acid (DHA), Eicosapentaenoic Acid (EPA), Conjugated Linoleic Acid (CLA), phospholipids, sterols, vitamins and melatonin; minerals such as calcium and phosphorus. Serum proteins with high biological value from these components and protein and peptide fractions obtained by hydrolysis from these proteins are also used for enhancing nutritional value and improving the structural properties of foods and for enhancing food quality. In addition, the number of researches that are recommended to use foods such as lactoferrin, lactoperoxidase and lysozyme, which have natural antimicrobial properties in milk, and various fatty acids with antioxidant properties are increasing day by day. In this review, some bioactive components present in milk and their potential use in functional food production are discussed.2019Articlehttps://rdlopen.rawdatalibrary.net/r/bayburt/15063https://doi.org/10.18185/erzifbed.4289711307-9085trErzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisiinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://bayburt-rdlopen.rawdatalibrary.net/tr/items/bayburt/15063