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Understanding nutritional and bioactive properties of whey

Code: 9781801464376
Geoffrey McCarthy, Teagasc Food Research Centre, Ireland; James A. O’Mahony, University College Cork, Ireland; and Mark A. Fenelon and Rita M. Hickey, Teagasc Food Research Centre, Ireland

Chapter synopsis: Whey is a co-product of cheese and casein manufacturing processes. Historically, whey was a waste product with associated challenges on disposal due to its high organic matter content and biological oxygen demand. However, with the emergence of fractionation technology, whey has gained recognition as a source of nutritional and bioactive compounds, particularly for its protein and peptide constituents. Findings from in vitro, animal and human studies demonstrate that whey in its various formats (concentrate, isolate, hydrolysate and individual proteins/ peptides) possess a range of beneficial bioactivities. This chapter summarizes the key studies that contributed to our current understanding of whey's health benefits.

DOI: 10.19103/AS.2022.0099.07
Table of contents 1 Introduction 2 Health benefits and applications of whey proteins 3 Major whey proteins and peptides 4 Minor whey proteins and peptides 5 Case study: application of whey enriched in immunoglobulin G 6 Future trends in research 7 Where to look for further information 8 Acknowledgements 9 References

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