Contact us
 |
[email protected] |
 |
3275638434 |
 |
 |
| Paper Publishing WeChat |
Useful Links
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Health Benefits of Whey Protein: A Review
Author(s)
Birsen Bulut Solak1 and Nihat Akin2
Full-Text PDF
XML 3470 Views
DOI:10.17265/2159-5828/2012.03.001
Affiliation(s)
1. Dairy Technology Programme, Department of Food Processing, Karapınar Aydoganlar Vocational College, Selcuk University, Karapinar, Konya 42400, Turkey
2. Department of Food Engineering, Agriculture Faculty, Selcuk University, Campus, Konya 42031, Turkey
ABSTRACT
Whey, a component of milk,
is co-product of cheese-making and casein manufacture in the dairy industry.
Nowadays, whey is recognized as a value-added ingredient in many food products.
Whey and whey components are viewed as value-added ingredients in infant
formulas, sports nutrition foods and beverages, and other food products.
Recognition of whey as a source of diverse biologically active compounds with
unique physiological and functional attributes provides opportunities for the
food industry to develop functional foods or foods that have potential health
benefits. Whey-derived bioactive components have antimicrobial and antiviral
properties, and enhance immune defense and bone health, and improve
antioxidative activity, and help protect against cancer and cardiovascular
disease, and enhance the performance of physically active individuals, among
other benefits. The present review is an attempt to cover scientific aspects of
whey proteins’ health benefits and critique some of the important research
findings associated with them to date.
KEYWORDS
Whey, protein, nutrition, health benefit.
Cite this paper
References