Chapter 14: Biomolecules derived from whey. Strategies for production and biological properties

PEROTTI, M. CRISTINA; VÉNICA, CLAUDIA I.; WOLF, I. VERÓNICA; VÉLEZ, AYELÉN; PERALTA, GUILLERMO H.; QUIBERONI, ANDREA; BERGAMINI, CARINA V.

Biomolecules from Natural Sources: Advances and Applications

John Wiley & Sons

Año: 2022; p. 390 - 432

In this chapter, the authors explore the physicochemical composition of whey from bovine milk, the most representative technologies used for the production of added-value products and bioactive compounds or biomolecules from industrialization of whey such as whey protein fractions, peptides, and oligosaccharides, beneficial properties and food applications of these products. In addition, the use of whey as the encapsulating material of bioactive compound-loaded liposomes, and the presence of bacteriophages in whey derived products, are also discussed. Whey derived products enriched in proteins are widely used in many food and pharmaceutical applications because of their broad range of functionality, nutritive value, and health benefits. In addition, the demand for whey proteins has been boosted by the consumer request for high-protein foods and supplements. The authors also focus on the structure, characteristics, technology of production, biological properties, and applications of some peptides such as antihypertensive, antimicrobial and antioxidant, GMP, GOS and lactosucrose.