Yiğit Aslı, Bielska Paulina, Cais-Sokolińska Dorota, Samur Gülhan
Faculty of Health Sciences, Nutrition and Dietetics, Süleyman Demirel University, Isparta, Turkey.
Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, University of Life Sciences, Poznań, Poland.
J Am Nutr Assoc. 2023 Nov-Dec;42(8):758-768. doi: 10.1080/27697061.2023.2169208. Epub 2023 Feb 1.
Functional foods are defined as foods and ingredients that exhibit health benefits beyond their nutritional value. Research on functional foods is increasing rapidly as they may help prevent and manage some non-communicable diseases. Whey proteins are recognized as a high-quality nutrient source and known to contain some bioactive components. They are rich in essential amino acids such as cysteine, branched-chain amino acids such as leucine, valine, and isoleucine, and bioactive peptides. Whey proteins look promising as a potential functional food, given its antioxidant, anti-inflammatory, blood pressure lowering, anti-obesity, and appetite suppressing effects that is discussed in the literature. Whey proteins also show functional properties that play an essential role in food processing as an emulsifier, fat-replacer, gelling and encapsulating agent and are known to improve sensory and textural characteristics of food. This review focuses on the functional food aspects of whey proteins, associated health effects, and current food applications.
功能性食品被定义为具有超出其营养价值的健康益处的食品和成分。随着功能性食品可能有助于预防和管理一些非传染性疾病，对其的研究正在迅速增加。乳清蛋白被认为是一种优质营养源，并且已知含有一些生物活性成分。它们富含半胱氨酸等必需氨基酸、亮氨酸、缬氨酸和异亮氨酸等支链氨基酸以及生物活性肽。鉴于文献中讨论的乳清蛋白具有抗氧化、抗炎、降血压、抗肥胖和抑制食欲的作用，它作为一种潜在的功能性食品看起来很有前景。乳清蛋白还具有作为乳化剂、脂肪替代物、胶凝剂和包囊剂在食品加工中发挥重要作用的功能特性，并且已知可以改善食品的感官和质地特性。本综述重点关注乳清蛋白的功能性食品方面、相关的健康影响以及当前的食品应用。
