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Whey Protein from Milk as a Source of Nutraceuticals

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Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals

Abstract

Whey protein is a mixture of proteins obtained from whey, the liquid milk component that separates during the production of cheese and other dairy products. While the major whey protein components include α-lactalbumin, β-lactoglobulin, BSA, and the fraction of proteose-peptone, the minor whey protein components include immunoglobulins, lactoferrins, ceruloplasmins, as well as certain enzymes such as lipase, xanthine oxidase, and lysozyme. Three types of whey proteins include whey protein isolate, whey protein concentrate, and whey protein hydrolysate, with various compositions. Whey protein has high protein efficiency ratio (PER), high biological value (BV), and contains sulfur-containing amino acids, including methionine and cysteine, that boost immune functions by intracellular conversion to glutathione. Whey proteins are suitable for nutraceuticals and functional food formulations due to their anticarcinogenic, anti-diabetic, antihypertensive, antioxidant, cardioprotective, hypotensive, immune improvement, and immunomodulatory properties, among others. However, more control studies are required to explore their applications for other targeted therapies.

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Authors and Affiliations

  1. Department of Biochemistry, Kampala International University, Bushenyi, Uganda

    Chinaza Godswill Awuchi

  2. School of Natural and Applied Sciences, Kampala International University, Kampala, Uganda

    Chinaza Godswill Awuchi

  3. Department of Healthcare Management, Unicaf University, Kampala, Uganda

    Chinaza Godswill Awuchi

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  1. Chinaza Godswill Awuchi
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Correspondence to Chinaza Godswill Awuchi .

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  1. Chukwuemeka Odumegwu Ojukwu University, Awka, Nigeria

    Chukwuebuka Egbuna

  2. Department of Plant Production Commodities Science, University of Life Sciences in Lublin Akademicka, Lublin, Poland

    Barbara Sawicka

  3. Department of Medical Laboratory Sciences, College of Applied Medical Sciences, Majmaah University, Majmaah, Saudi Arabia

    Johra Khan

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Awuchi, C.G. (2022). Whey Protein from Milk as a Source of Nutraceuticals. In: Egbuna, C., Sawicka, B., Khan, J. (eds) Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals. Springer, Cham. https://doi.org/10.1007/978-3-030-98760-2_12

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