Whey proteins and peptides in health-promoting functions e A review

Continuing studies show that whey components, notably proteins, have valuable nutritional and technofunctional properties supporting their applications in foods and drinks. Complementing these features is the increasing evidence of the health-promoting characteristics of whey proteins and peptides. This paper reviews whey production, composition, and the physico-chemical characteristics of whey proteins and peptides, and critically reviews the health-promoting traits of these components. The role that whey proteins and peptides may play in the prevention and/or adjunctive treatment of various lifestyle and ageing diseases (e.g., diabetes, cancer, liver disease, sarcopenia, cardiovascular disease) are covered. Where possible, the mechanisms of action for the various bioactivities are reviewed, as is the usefulness of whey proteins and peptides in protecting, stabilising and delivering functional food components, notably nano-based systems. This paper highlights the bright future for whey proteins and peptides based on their valuable nutritional, techno-functional and bioactive characteristics, but particularly their health-promoting functions.(c) 2021 Elsevier Ltd. All rights reserved.

Automated summary

Studies show that whey proteins and peptides have valuable nutritional and technofunctional properties in food and drinks. They also have health-promoting characteristics and can potentially contribute to the prevention and/or adjunctive treatment of various diseases. In addition, whey proteins and peptides can protect, stabilize, and deliver functional food components.