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Mechanical Protein Function

Mechanical Protein Function

Protein Digestion

Protein Digestion

Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.

Mechanical Protein Functions

Mechanical Protein Functions

Proteins perform many mechanical functions in a cell. These proteins can be classified into two general categories- proteins that generate mechanical forces and proteins that are subjected to mechanical forces. Proteins providing mechanical support to the structure of the cell, such as keratin, are subjected to mechanical force, whereas proteins involved in cell movement and transport of molecules across cell membranes, such as an ion pump, are examples of generating mechanical force.

Proteins: Dietary Sources and Requirements

Proteins: Dietary Sources and Requirements

Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...

Overview of Protein Metabolism

Overview of Protein Metabolism

Proteins are broken down into amino acids during digestion. Unlike fats and carbohydrates, which are stored for later use, proteins are not. Instead, amino acids are either used to produce ATP through oxidation or contribute to the creation of new proteins for the growth and repair of the body. Any surplus amino acids from the diet are converted into glucose or triglycerides rather than excreted.
Amino acids play various roles in the body once they are absorbed into cells. They are restructured...

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Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages-A Review.

Assiya Mirzakulova¹, Tolkyn Sarsembaeva¹, Zhulduz Suleimenova²

¹Educational Program Group, Transport Engineering, Technology, Standardization, Certification, and Metrology, Institute of Engineering and Food Technologies, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Ave. 62, Astana 010000, Kazakhstan.

Foods (Basel, Switzerland)

|September 27, 2025

Summary

Whey, a dairy byproduct, is being repurposed into valuable functional beverages. This review explores whey processing, composition, and the health benefits of these innovative drinks, supporting a circular economy.

Keywords:

beverages functional drink processing methods prospects of use sustainable development whey

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Area of Science:

Food Science
Nutritional Science
Biotechnology

Background:

Whey is a high-volume byproduct of dairy processing with significant nutritional value.
Reutilizing whey aligns with circular economy principles, transforming waste into a valuable resource.
Functional and nutritional beverages represent a growing market for whey utilization.

Purpose of the Study:

To review current trends in utilizing whey for functional and nutritional beverage manufacturing.
To summarize information on whey composition, processing technologies, and product analysis.
To explore the nutritional profiles, properties, and health benefits of whey-based drinks.

Main Methods:

Narrative review of existing literature on whey utilization in beverages.
Summarization of data on whey composition influenced by various factors.
Compilation of information on technological processes for whey-based beverage production and analysis.

Main Results:

Whey-based beverages offer diverse nutritional profiles and potential health benefits.
Various technological processes are employed for whey processing and beverage manufacturing.
Functional modifiers can enhance the properties of whey-based drinks.
A typology of functional whey-based drinks is proposed.

Conclusions:

Whey valorization into functional beverages is a key strategy for sustainable dairy processing.
Understanding whey composition and processing is crucial for developing high-quality products.
Whey-based beverages represent a promising avenue for delivering nutritional and health-promoting ingredients.