Functional Peptides in Milk Whey: An Overview

2017

Whey proteins are one of the main groups of the milk proteins obtained mainly from the cheese manufacture and used for various applications in food industry due to high nutritional value and valuable functional properties. β-lactoglobulin and α-lactalbumin are globular proteins and formed the great part of proteins present in the whey. Considering whey proteins in food industry can reduce environmental pollution and lead to processing functional foods with high nutritional value. In addition to using as the common protein source for supplementation in food industry, whey proteins are used in sports and medical formulations. They are used for manufacturing of new products for physically active people and sportsmen based on their nutritional and functional properties. In this context, protein digestibility, amino acid composition, bioavailability of essential amino acids and physiological utilization of specific amino acids after digestion and absorption are the parameters that influ...

International Journal of Innovative Science and Research Technology(IJISRT), 2022

The popularity of whey protein among athletes and the bodybuilding community has grown significantly. Whey is a by-product of the dairy industry's process for manufacturing cheese. It constitutes only 20% of milk. It contains minerals, water, lactose, protein, and fat. Whey protein is a potent source of many benefits. Its antibacterial, antitoxin, and immunomodulating properties aid in the treatment of many ailments. It also plays an important role in the healing of burns and wounds. It has antioxidant qualities that aid in the battle against HIV. Whey protein promotes muscle growth and strong bones, in addition to improved athletic performance in athletes and bodybuilders. It aids in preventing cancer, cardiovascular diseases, obesity, and type 2 diabetes. Whey protein is a necessary supplement for those who engage in physical activity, like sports and exercise. It also benefits sedentary adults, newborns, expectant moms, and elderly people. However, in spite of its numerous benefits, there are many myths that surround whey proteins and therefore, are considered only for athletes and gym-goers. The present review attempts to cover an overview of whey protein, its components, types, and benefits. It also aims to dispel different fallacies about whey protein by presenting evidence from scientific studies.

Whey Proteins - Uses and Biological Roles [Working Title], 2021

Whey proteins in bovine milk are a mixture of globular proteins manufactured from whey which is a byproduct of cheese industry. Whey protein is categorized to contain plethora of healthy components due to wide range of pH, promising nutritional profile with cost effective and diverse functionality. Reportedly there are three categories of whey protein, whey protein concentrate (WPC) (29–89%); whey protein isolate (WPI) 90% and whey protein hydrolysate (WPH) on the basis of proteins present in them. Whey proteins is composed of β-lactoglobulin (45–57%), immunoglobulins (10–15%) α-lactalbumin (15–25%), glicomacropeptide (10–15%), lactoperoxidase (<1%) and lactoferrin nearly (1%). Whey protein plays an important role and is validated to confer anti-inflammatory and immunostimulatory roles related to all metabolic syndromes. According to molecular point of view whey proteins decrease inflammatory cytokines (IL-1α, IL-1β, IL-10 and TNF- α); inhibits ACE and NF-κB expression; promotes ...

2013

Despite containing ca. 93 % water, whey is a reservoir of milk components of a high value: it indeed contains ca. half of the nutrients found in whole milk. Said composition depends obviously on how the cheese is produced and the milk source; the compound found to higher level is lactose (4.5-5 %, w/v), followed by soluble proteins (0.6-0.8 %, w/v), lipids (0.4-0.5 %, w/v) and minerals (8-10 %, w/wdry extract)-particularly calcium, and vitamins such as thiamine, riboflavin and pyridoxin [11-13]. In fact, whey is now considered as a coproduct rather than a by-product of cheese production, in view of its wide range of potential applications [13-15]. 2.2. Protein composition Milk has been recognized as one of the main sources of protein [16] in feed for young animals and food for humans of all ages [17]. Bovine milk contains ca. 3 % protein [9]-of which 80 % is caseins and 20 % is whey proteins [18]. Whey comprises a heterogeneous group of proteins that remain in the supernatant after precipitation of caseins; they are characterized by genetic polymorphisms that usually translate into replacement of one or more amino acid residues in their original peptide sequence. Two major types of proteinaceous material can be found in whey: -lactoglobulin (-Lg) and -lactalbumin (-La); and proteose-peptone (derived from hydrolysis of -casein, -CN), small amounts of blood-borne proteins (including bovine serum albumin, BSA, and immunoglobulins, Igs), and low molecular weight (MW) peptides derived from casein hydrolysis (soluble at pH 4.6 and 20 °C) [16, 19]. Whey proteins have a compact globular structure that accounts for their solubility (unlike caseins that exist as a micellar suspension, with a relatively uniform distribution of non-polar, polar and charged groups). These proteins have amino acid profiles quite different from caseins: they have a smaller fraction of Glu and Pro, but a greater fraction of sulfur-containing amino acid residues (i.e. Cys and Met). These proteins are dephosphorylated, easily denatured by heat, insensitive to Ca 2+ , and susceptible to intramolecular bond formation via disulfide bridges between Cys sulfhydryl groups. Selected physicochemical parameters typical of whey proteins are tabulated in Table 2. Proteins Concentration (gL-1) MW (kDa) Isoelectric point (pI) -Lg 3-4 18.4 5.2

Croatian Journal of Food Science and Technology, 2018

Whey is a low calorie milk serum remaining after casein removal in cheese manufacturing. Composition and properties of whey depend on the type of cheese production process, type and the quality of the used milk. Whey mostly consists of lactose, proteins, vitamins, minerals, enzymes, hormones and growth factors. Functional and nutritional roles of whey components meet the requirements for dietary food. Whey proteins are liquid fractions of 20% milk proteins, which remain in whey after casein removal. The increase in the temperature of milk processing leads to denaturation of proteins and a decrease in their content. The most common whey proteins are albumin and globulin. Separation and fractionation of whey proteins may be carried out as precipitation, combined with acid treatment, high temperature treatment or centrifugation (centry-whey process), and as a membrane process (usually ultra- or microfiltration followed by a diafiltration and spray drying). Whey proteins can also be separated based on their molecular mass, charge and hydrophobicity. It is a well-known fact that whey proteins possess admirable nutritional and functional components, such as essential amino acids, bioactive peptides, antioxidants and immunopotentiators. Research of bioactive compounds and nutrients pushed whey protein to the forefront of the functional food sector, therefore, the implementation of these proteins in the diet and supplements has the potential to address many metabolic imbalance-caused diseases, and it seems imperative to harness their potential.

International Dairy Journal, 2010

Food Research International, 2007

Whey, a liquid by-product, is widely accepted to contain many valuable constituents. These include especially proteins that possess important nutritional and biological properties -particularly with regard to promotion of health, as well as prevention of diseases and health conditions. Antimicrobial and antiviral actions, immune system stimulation, anticarcinogenic activity and other metabolic features have indeed been associated with such whey proteins, as a-lactalbumin, b-lactoglobulin, lactoferrin, lactoperoxidase, and bovine serum albumin. The most important advances reported to date pertaining to biological properties of whey proteins are reviewed in this communication.

Asian Journal of Dairy and Food Research, 2018

Whey, a byproduct of cheese and whey manufacturing was considered as waste of dairy industry. There has been a continuous increase in dry whey production due to advances in processing technologies such as ultra filtration, reverse osmosis and nanofiltration process. High value whey based ingredients has received much more attention in food industry due to its exceptional functional and nutritional properties. It is an important source of bioactive peptides, essential amino acids, b-Lactoglobulin, Lactalbumin, Immunoglobulin, Lactoferrin. Whey protein concentrate (WPC), whey protein isolate (WPI) and hydrolyzed whey protein (HWP) are the key products obtained from whey. Whey protein plays an important role in development of whey protein based functional food in addition to its therapeutic application. Whey protein extensively used as an antimicrobial in edible film and as protective material to improve shelf life of food. The purpose of this review to highlight the importance of whey...

Beverages, 2017

Milk whey—commonly known as cheese whey—is a by-product of cheese or casein in the dairy industry and contains usually high levels of lactose, low levels of nitrogenous compounds, protein, salts, lactic acid and small amounts of vitamins and minerals. Milk whey contains several unique components like immunoglobulins (Igs), lactoferrin (Lf), lactoperoxidase (Lp), glycomacropeptide (GMP) and sphingolipids that possess some important antimicrobial and antiviral properties. Some whey components possess anticancer properties such as sphingomyelin, which have the potential to inhibit colon cancer. Immunoglobulin-G (IgGs), Lp and Lf concentrated from whey participates in host immunity. IgGs binds with bacterial toxins and lowers the bacterial load in the large bowel. There are some whey-derived carbohydrate components that possess prebiotic activity. Lactose support lactic acid bacteria (such as Bifidobacteria and Lactobacilli). Stallic acids, an oligosaccharide in whey, are typically atta...

IRJET, 2021

Whey Proteins are one of the renewable products of the milk processing which can have numerous applications in the food and healthcare industries. Whey protein are usually supplied as whey protein concentrates (80% protein) and whey protein isolates (90% protein).The high protein content of these preparations made them ideal for exploitation of both the functional and nutritional properties. These are available as powders, drink or nutritional supplements and can be administered by consumer themselves. A substantial body of research has been accrued which shows that whey protein delivers benefits in all therapeutic and nutritional application fields. These fields include over nutrition, under nutrition, sustained hunger, diabetes, osteoporosis and cardio vascular disease

International Journal Of Scientific Advances, 2020

Numerous studies on whey protein have proven its nutritional and physiological functions. Upon enzymatic hydrolysis, preferable to other means of hydrolysis like fermentation or physico-chemical methods, beneficial bioactive peptides are generated. The use of whey protein in diverse sectors of the food manufacturing industry does not stifle the production of its novel multiple products such as whey peptides, reported to confer multifarious biological activities based on wide ranges of research and in-depth investigations. The present review considers an overview of whey peptide production, and their popularly reported bioactivities. Some precautions to be taken amongst other recommendations were also discussed.

International Journal of Health and Nutrition, 2012

Whey, a protein complex derived from milk, is prepared in the dairy industry as a by product of cheese and casein manufacture. The major components of whey in decreasing amounts are β-lactoglobulin, α-lactalbumin, bovine serum albumin, immunoglobulins and others. In recent years, there has been an increasing interest in the use of whey protein due to functional properties such as water binding, solubility, gelation, emulsification, foaming, flavor binding, etc. Whey and whey components are value-added ingredients in many foods including dairy, infant formulas, sports nutrition foods, meats, bakery, confections, snack foods, beverages and other food products to develop functionality of foods in the food industry. They have also potential health benefits beyond their nutrient content. In this review, we have summarized functionality properties of whey proteins. They can widely used in food as an ingredient because of their functionality including gelation, emulsification, chelating agent, antioxidant activity, foaming, thermal stability, solubility, flavor binding and water-binding capacity.

Annual Research & Review in Biology

Background: Protein is an essential portion of food that exerts beneficial effects on body composition and metabolism. However, protein-rich foods are costly and scarcely available in developing countries, and protein deficiency is a significant public health concern. In this situation, searching for additional dietary protein sources is of utmost importance due to decreasing resources because of the growing global population. The current literature review is about whey protein as it is the cheapest, readily available protein source. Methods: Milk is formed of two proteins, casein and whey. Whey is different from the casein in milk and is formed as a by-product of the cheese-making process. Whey (the liquid left after milk curdling) was deemed a waste by the dairy industry for decades. However, it is the cheapest protein source for the poor growing populations in developing countries. Whey protein is a complete protein as it contains all nine essential amino acids. It is low in lact...

Nutrition Reviews, 2021

Milk proteins are known for their high nutritional quality, based on their essential amino acid composition, and they exhibit a wide range of bioactivities, including satiety, antimicrobial, mineral-binding, and anti-lipidemic properties. Because of their unique water solubility, milk proteins are readily separated into casein and whey fractions, which can be further fractionated into many individual proteins, including alpha-S1- and alpha-S2-caseins, beta-casein, and kappa-casein, and the whey proteins alpha-lactalbumin, lactoferrin, beta-lactoglobulin, and glycomacropeptide. Many of these proteins have unique bioactivities. Further, over the past 30 years, peptides that are encrypted in the primary amino acid sequences of proteins and released along with amino acids during digestion are increasingly recognized as biologically active protein metabolites that may have beneficial effects on human health. This review examines the current state of the science on the contribution of dai...