{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T18:07:27Z","timestamp":1790705247195,"version":"4.1.0"},"reference-count":92,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2006,10,19]],"date-time":"2006-10-19T00:00:00Z","timestamp":1161216000000},"content-version":"vor","delay-in-days":3578,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nahrung"],"published-print":{"date-parts":[[1997,1]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Ausgehend von positiven Wirkungen bei Molkentrinkkuren im Altertum, im Mittelalter und in der Neuzeit wird aus heutiger Sicht \u00fcber die ern\u00e4hrungsphysiologische Bedeutung der Molke berichtet. Die Eiwei\u00dfe sind wesentliche Bestandteile der Molke und z\u00e4hlen auf Grund ihrer Aminos\u00e4uren\u2010Zusammensetzung zu den biologisch hochwertigsten Proteinen. Sie weisen daneben wesentliche funktionelle Eigenschaften auf, die in Form verschiedener Molkenprodukte (Pulver, Proteinkonzentrate und \u2010isolate) einen vielseitigen Einsatz in Lebensmitteln, Di\u00e4tlebensmitteln und Getr\u00e4nken erm\u00f6glichen. Die Molkenproteine haben in der S\u00e4uglingsern\u00e4hrung als molkenproteinangereicherte Di\u00e4ten sowie bei Kuhmilchprotein\u2010Intoleranz als Molkenprotein\u2010Partialhydrolysate ein bedeutendes Einsatzgebiet. Aktuelle Forschungsthemen sind biologisch aktive Peptidsequenzen, die bei der Verdauung wirksam werden und auf Sekretionsvorg\u00e4nge von Enterohormonen sowie als Immunmodulatoren eine Rolle spielen. Sie k\u00f6nnen dazu betragen, den biologischen Wert der Molkenproteine unter erweiterten Gesichtspunkten zu beurteilen und neue Ersatzformen und \u2010gebiete zu erschlie\u00dfen. Auf weitere Anwendungen (z. B. bei Adipositas, Gicht, Niereninsuffizienz) wird hingewiesen. Hinsichtlich der mengenm\u00e4\u00dfig in Molke dominierenden Lactose wird auf ihre Bedeutung f\u00fcr die gesunde Entwicklung des S\u00e4uglings (Anpassung an den erh\u00f6hten Gehalt in der Muttermilch) sowie auf Lactoseintoleranz und Galactos\u00e4mie eingegangen. Bei den Mineralstoffen werden die hohe N\u00e4hrstoffdichte f\u00fcr Calcium (Prophylaxe f\u00fcr Osteoporose), die g\u00fcnstigen Ca: P und K: Na Verh\u00e4ltnisse (Blutdrucksenkung bei letzterem), die F\u00f6rderung der Mineralstoffresorption durch Lactose sowie der hohe Iodgehalt der Molke behandelt. Die Molke ist reich an B\u2010Vitaminen, die bei entsprechendem Verzehr zu deren Bedarfsdekkung wesentlich beitr\u00e4gt. Hervorzuheben ist das Vitamin B<jats:sub>12<\/jats:sub> in Milch und Molke, das bei lacto\u2010ovo\u2010vegetarischer Ern\u00e4hrung die einzige Quelle dieser f\u00fcr die Blutbildung und Zellteilung unerl\u00e4\u00dflichen N\u00e4hrstoffs ist. Abschlie\u00dfend wird eine ern\u00e4hrungsmedizinische Bewertung der Molke vorgenommen.<\/jats:p>","DOI":"10.1002\/food.19970410103","type":"journal-article","created":{"date-parts":[[2006,11,2]],"date-time":"2006-11-02T14:34:37Z","timestamp":1162478077000},"page":"2-12","source":"Crossref","is-referenced-by-count":29,"title":["Ern\u00e4hrungsphysiologische Bedeutung von Molke und Molkenbestandteilen"],"prefix":"10.1002","volume":"41","author":[{"given":"C. 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