Agriculture and food sciences
REVIEWS   (Open Access)

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

References


Bonomi, F., Fiocchi, A., Restani, P., & Ballabio, C. (2003). β-Lg is one of those milk proteins that are responsible for milk protein intolerance or allergy in humans. Journal of Allergy and Clinical Immunology, 111(3), 497-502.

Bowen, J., et al. (2018). Study on whey and casein proteins in weight loss. Journal of Obesity.

Bowen, J., Noakes, M., Clifton, P. M., & Jenkins, A. B. (2009). Whey protein, casein protein, and body composition: Effects on fat loss and insulin resistance. British Journal of Nutrition, 102(2), 1-7.

Clement, M., Vaslin, J., & Guéant, J. L. (2002). Role of β-Lg in milk allergy and intolerance. Annals of Allergy, Asthma & Immunology, 88(5), 407-410.

Creamer, L. K. (1996). Protein composition in bovine milk. Dairy Science Journal.

Creamer, L. K. (1996). Proteins of bovine milk and their genetic variants. Journal of Dairy Research, 63, 111-114.

Creamer, L. K., & MacGibbon, A. K. (1996). Structure and functions of milk proteins. International Dairy Journal, 6(5), 443-457.

Creamer, L. K., & MacGibbon, A. K. H. (1996). The structure and function of α-lactalbumin. Journal of Dairy Research.

De Wit, J. N. (1998). Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science, 81(3), 597-608.

Doucet, D., Otter, D., & Gauthier, S. F. (2004). Thermal unfolding and aggregation of β-Lg. Journal of Dairy Science, 87(1), 127-134.

Edwards, P. J., Adlington, R. M., & Baldwin, J. E. (2002). Structural and functional characterization of β-Lg. Journal of Biological Chemistry, 277(8), 4617-4623.

Glantz, M., Devold, T. G., Vegarud, G. E., & Meland, O. (2010). Native casein micelles and milk gelation characteristics in dairy cows. Journal of Dairy Science, 93(9), 3655-3662.

Pereira, A., & Abreu, C. (2018). Ohmic heating and probiotic whey fermentation: A review. Food Research International, 111, 451-463.

Pereira, M. A., et al. (2018). The use of whey proteins in probiotic development and fermentation. Food Biotechnology Journal.

Petit, H. V. (2010). Effect of flaxseed supplementation on milk production and composition. Journal of Animal Science.

Petit, H. V. (2010). Feeding flaxseed to dairy cows. Journal of Dairy Science, 93(11), 5269-5282.

Qi, X., et al. (1997). Structural characteristics of whey protein. Protein Science Journal.

Qi, X., Holt, C., & McKnight, S. (1997). Structure of β-lactoglobulin: Antiparallel β-sheets and helices. Journal of Dairy Science, 80(10), 2547-2555.

Wong, H., de Pascual-Teresa, S., & Spencer, J. (1996). Milk proteins: Binding retinol and ion interaction. Journal of Dairy Science, 79(4), 471-479.

Wong, P., et al. (1996). Ion-binding properties of α-lactalbumin. Biophysical Journal.

PDF
Abstract
Export Citation

View Dimensions


View Plumx


View Altmetric




Save
0
Citation
384
View

Share