Li Xing, Zhang Xiaomei, Zhang Minghui, Liu Xiaojia, Gao Ziyue, Zhao Junying, Qiao Weicang, Chen Lijun
Key Laboratory of Dairy Science, Ministry of Education, Food Science College, Northeast Agricultural University, Harbin, 150030, China.
National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China.
Food Chem X. 2024 Dec 9;25:102082. doi: 10.1016/j.fochx.2024.102082. eCollection 2025 Jan.
Whey proteins, the most abundant proteins in human milk (HM), play a vital role in the growth and development of infants. This review first elaborates on the main components of HM whey proteins, including various proteins with specific functions, and details the functions of these proteins in terms of infant nutrition, immunity, as well as growth and development. Secondly, it analyzes factors that affect HM whey proteins, such as maternal differences, dietary habits, and geographical differences. Thirdly, it discusses detection methods for HM whey proteins, covering the principles, advantages, and limitations of different technical means. Finally, it compares whey proteins from different milk sources, highlighting their differences in composition, function, and characteristics. This review aims to comprehensively present the current research status of HM whey protein, provide a scientific basis for maternal and infant health, and contribute to optimizing infant feeding strategies and the research and development of related products.
乳清蛋白是母乳（HM）中最丰富的蛋白质，对婴儿的生长发育起着至关重要的作用。本综述首先阐述了母乳乳清蛋白的主要成分，包括具有特定功能的各种蛋白质，并详细说明了这些蛋白质在婴儿营养、免疫以及生长发育方面的功能。其次，分析了影响母乳乳清蛋白的因素，如母亲差异、饮食习惯和地域差异。第三，讨论了母乳乳清蛋白的检测方法，涵盖了不同技术手段的原理、优点和局限性。最后，比较了不同奶源的乳清蛋白，突出了它们在组成、功能和特性上的差异。本综述旨在全面呈现母乳乳清蛋白的当前研究现状，为母婴健康提供科学依据，并有助于优化婴儿喂养策略以及相关产品的研发。
