Functional Peptides in Milk Whey: An Overview | ||||
Assiut Journal of Agricultural Sciences | ||||
Article 6, Volume 48, Issue 4, August 2017, Page 77-91 PDF (414.94 K) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/ajas.2017.19875 | ||||
View on SCiNiTO | ||||
Authors | ||||
A. R.A. Hammam 1; A. A. Tammam2; Y. M.A. Elderwy2; A. I. Hassan2 | ||||
1Dairy Science Department, South Dakota State University, | ||||
2Dairy Science Department, Faculty of Agriculture, Assiut University | ||||
Abstract | ||||
Whey protein is a by-product derived from the production of cheese and it has many benefits for human health that what the recent research work has shown, so it is known as a functional food. It is known that there are salt whey and sweet whey depending on the process of making cheese. Whey protein is absorbed and digested rapidly. Whey protein contains a number of bioactive components including β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulin, and lactoferrin. | ||||
Keywords | ||||
Milk whey; Functional Peptides; Human health; lactoglobulin; α-lactalbumin; serum albumin; immunoglobulin; Lactoferrin | ||||
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