Bovine whey proteins – Overview on their main biological properties

• Published in: Food research international Vol. 40; no. 10; pp. 1197 - 1211
• Main Authors: Madureira, Ana R., Pereira, Cláudia I., Gomes, Ana M.P., Pintado, Manuela E., Xavier Malcata, F.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.01.2007; Elsevier
• Subjects: bioactive properties; Bioactive protein; Biological and medical sciences; Food industries; Functional food; Fundamental and applied biological sciences. Psychology; Health benefits; health foods; health promotion; Milk and cheese industries. Ice creams; nutritive value; protein concentrates; Review; whey protein; Bioactive protein; Functional food; Health benefits; Biological properties; Bovine; Health; Milk protein; Vertebrata; Mammalia; Health food; Artiodactyla; Whey protein; Ungulata
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2007.07.005

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 α-lactalbumin, β-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.