Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications

被引：66

作者：

Mehra, Rahul ^{[1
]}

Kumar, Harish ^{[1
]}

Kumar, Naveen ^{[1
]}

Ranvir, Suvartan ^{[2
]}

Jana, Atanu ^{[3
]}

Buttar, Harpal Singh ^{[4
]}

Tesessy, Istvan G. ^{[5
,6
]}

Awuchi, Chinaza Godswill ^{[7
]}

Okpala, Charles Odilichukwu R. ^{[8
]}

Korzeniowska, Malgorzata ^{[8
]}

Guine, Raquel F. P. ^{[9
]}

机构：

[1] Amity Univ Rajasthan, Amity Inst Biotechnol, Jaipur, Rajasthan, India

[2] SHUATS, Warner Coll Dairy Technol, Prayagraj, Uttar Pradesh, India

[3] Anand Agr Univ, SMC Coll Dairy Sci, Anand, Gujarat, India

[4] Univ Ottawa, Sch Med, Fac Med, Dept Pathol & Lab Med, Ottawa, ON, Canada

[5] Univ Pecs, Dept Pharmaceut, Fac Pharm, Godollo, Hungary

[6] MedBioFit Lpc, Facan Sor 25, Godollo, Hungary

[7] Kampala Int Univ, Dept Biochem, Bushenyi, Uganda

[8] Wroclaw Univ Environm & Life Sci, Fac Biotechnol & Food Sci, PL-51630 Wroclaw, Poland

[9] Polytech Inst Viseu, CERNAS Res Centre, P-3504510 Viseu, Portugal

来源：

JOURNAL OF FUNCTIONAL FOODS | 2021年 / 87卷

关键词：

Lactoserum; Whey proteins; Functional foods; Health prevention; Bioactive compounds; CHEESE WHEY; BODY-COMPOSITION; RESISTANCE EXERCISE; FOOD-INDUSTRY; ACID WHEY; MILK; PEPTIDES; SUPPLEMENTATION; OVERWEIGHT; PERMEATE;

D O I：

10.1016/j.jff.2021.104760

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The massive research interest in whey has strengthened its position among coagulated milk products. Previously conducted reviews demonstrate that whey-derived functional foods provide a cascade of beneficial applications that promote health and wellbeing, and in managing numerous chronic diseases. To improve the understanding about how whey protein processing brings about new products that help in tackling health challenges is what we have attempted in this review paper. Herein, we provide an insight perspective into whey proteins processing and its derivatives from constituents, bioactivities, functionalities to therapeutic applications, drawing from: (a) prime constituents of whey protein; (b) composition and production of sweet/acidic whey; (c) bioactive peptides aspects of whey and its health/wellbeing benefits; (d) whey processing techniques: improving whey proteins' functionalities; (e) whey and its derivatives-based products: generating new functional foods and beverages and (f) whey-derived products in health and wellbeing: some therapeutic applications.

引用

页数：17