تحليل أغذية نظري

 ‫א‬‫א‬

 127

‫א‬‫א‬

 ‫א‬

 ‫א‬

‫א‬

‫א‬‫א‬  ‫א‬‫א‬ 

  ‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬ EF ‫א‬‫א‬‫א‬

 ‫א‬

H R – C – COO¯  

NH+3

K‫א‬‫א‬‫א‬،‫א‬‫א‬  Classification of protein‫א‬

‫א‬‫א‬ ‫א‬‫א‬‫א‬



 W‫א‬‫א‬‫א‬‫א‬‫א‬

 Simple proteins‫א‬‫א‬W       ‫א‬ ‫א‬   W‫א‬‫א‬‫א‬‫א‬

 Albumin‫א‬ J1

‫א‬‫א‬  



‫א‬    ‫א‬     ‫א‬ Heat coagulated proteins ‫א‬

 K‫א‬Lactalbumin‫א‬‫א‬‫א‬‫א‬‫א‬

 Globulins‫א‬ J2

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬ 



 J‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬ ‫א‬

‫א‬٪55 ‫א‬ β-globulin‫א‬‫א‬ J‫א‬

 KWhey proteins

 Glutelins‫א‬ J3

‫א‬‫א‬‫א‬‫א‬ ‫א‬ 



 K‫א‬‫א‬‫א‬‫א‬

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