Health Benefits of Whey- A Brief Review
B. R. Kadam R. K. Ambadkar K. S. Rathod Sariput Landge
Vol 8(5), 31-49
Whey is a by-product of cheese and chhana/ paneer manufacture. It contains whey proteins, enzymes, glycomacropeptides, lactose, and minerals. Milk contains two types of protein, the caseins and the whey proteins. Whey proteins are the group of milk proteins that remain soluble in milk serum or whey after precipitation of caseins during processing. This group includes β-Lactoglobulin, -Lactalbumin, serum albumin, immunoglobulins, lactoferrin and proteose-peptone fractions. The biological components of whey demonstrate a range of immune-enhancing properties. In addition, whey has the ability to act as an antioxidant, antihypertensive, antitumor, hypolipidemic, antiviral, antibacterial, and chelating agent. Wide range of functional properties of whey proteins improve consumer acceptance of the food products. The most common whey products available in market are the concentrate or the isolate. Whey protein is an excellent protein choice for individuals of all ages to maintain and improve their health. This is a brief review of the research conducted worldwide emphasizing the health benefits of the whey.
Keywords : Functional Properties Healthy Ageing Sarcopenia Weight Management Whey Proteins
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