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Contents Vol 2 (1)

Nutritional and Functional Importance of Whey Protein in Human Health and Food Applications

Saba Zafar 1*

+ Author Affiliations

Applied Agriculture Sciences 2 (1) 1-5 https://doi.org/10.25163/agriculture.2198922

Submitted: 01 February 2024 Revised: 09 March 2024  Published: 11 March 2024 

Abstract

Background: Whey protein, a by-product of cheese and casein production, has gained recognition for its nutritional and functional properties. It contains proteins such as β-lactoglobulin and α-lactalbumin, contributing to its use in sports nutrition, weight management, and health supplements. Recent studies have expanded its applications to probiotic development and metabolic health improvements. Methods: This review consolidates findings from key studies on the structural and functional aspects of whey protein. Research focused on its composition, biological activities, and its impact on industrial applications like fermentation and food processing. Results: Whey protein, particularly β-lactoglobulin and α-lactalbumin, has shown positive effects on weight loss, muscle preservation, and metabolic regulation. Studies highlighted its antioxidant and anticancer properties, alongside its potential to enhance probiotic viability. Whey protein supplementation in overweight individuals also improved lipid profiles and insulin sensitivity. Conclusion: Whey protein's versatility extends beyond traditional uses, showing promise in metabolic health, food manufacturing, and probiotic development. Its bioactive properties underscore its importance in both nutritional and industrial applications, warranting further research for optimized health benefits.

Keywords: Whey protein, β-lactoglobulin, α-lactalbumin, Nutrition, Antioxidant properties

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