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[Nutritional physiology of whey and whey components]
Die Nahrung
|February 1, 1997
Summary
Whey is a nutrient-rich dairy byproduct with high-value proteins, essential minerals, and vitamins. Its diverse applications range from infant nutrition to potential therapeutic uses, highlighting its significant dietary value.
Area of Science:
- Nutritional Science and Food Chemistry
- Biochemistry of Proteins and Peptides
Context:
- Whey, a byproduct of cheesemaking, has historical significance in nutrition.
- Modern research explores its complex nutritional and functional properties.
Purpose:
- To review the nutritional significance and diverse applications of whey.
- To highlight the biological value of whey proteins and bioactive peptides.
- To discuss the roles of lactose, minerals, and vitamins in whey.
Summary:
- Whey proteins possess high biological value due to their amino acid profile and functional properties, enabling use in various food products.
- Whey is utilized in infant nutrition, particularly for managing cow's milk protein intolerances, and research is exploring bioactive peptides for hormonal and immune effects.
- Key components like lactose, calcium, essential minerals (Ca:P, Na:K ratios), iodine, and B-vitamins (especially B12) contribute to whey's health benefits, including bone health and suitability for vegetarian diets.
Impact:
- Establishes whey as a valuable dietary component with broad applications in food, infant nutrition, and potential therapeutic interventions.
- Underscores the importance of whey's bioactive peptides for future research and product development.
- Provides a comprehensive dietetic valuation of whey, emphasizing its contribution to public health and specialized nutritional needs.