Whey proteins as a functional food: Health effects, functional properties, and applications in food.

IF 6.8 4区 医学 Q1 NUTRITION & DIETETICS
Aslı Yiğit, Paulina Bielska, Dorota Cais-Sokolińska, Gülhan Samur
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引用次数: 7

Abstract

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.

乳清蛋白作为功能性食品:健康效应、功能特性和在食品中的应用。
功能性食品是指表现出超出营养价值的健康益处的食品和成分。功能性食品的研究正在迅速增加,因为它们可能有助于预防和管理一些非传染性疾病。乳清蛋白被认为是一种高质量的营养来源,并且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。乳清蛋白具有抗氧化、抗炎、降压、抗肥胖和抑制食欲的作用,有望成为一种潜在的功能性食品。乳清蛋白还表现出在食品加工中作为乳化剂、脂肪替代品、胶凝剂和包封剂发挥重要作用的功能特性,并被认为可以改善食品的感官和质地特征。这篇综述的重点是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。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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CiteScore
2.50
自引率
0.00%
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