Whey Protein: Functional Properties and Human Health Benefits
Abstract
Whey is a by-product of dairy products produced in large volume, whose proteins have several functional and biological properties. The aim of this work was to report the main benefits of whey proteins to human health and their uses in the food industry. This research was a study of bibliographic review and critical analysis of works published from 2007 to 2017. Milk is a nutritious food, with its protein part consisting of insoluble (casein) and soluble proteins (whey proteins, known as whey protein). Whey protein concentrate has been widely used in several studies, demonstrating anti-osteoporotic effects, increased food tolerance, improved intestinal function and results in suppressing the volume of breast tumors and immunological properties. Whey proteins also have insulinotropic activity and are also used as dietary supplements in nutritional strategies that optimize training and physical performance. People's search for quality of life, health and well-being led to the growth of the functional food market, such as whey protein, which is quickly absorbed and improves the reduction of body fat, strength gain, recovery and synthesis muscular. The high nutritional value of whey shows the viability of its reuse, as it is a by-product whose proteins call attention for their functional properties in the food industry, for the benefits to human health and sports.
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