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Vol. 14 No. 2 (2023)
Vol 14, Núm.2 (2023): Julio-Diciembre

Revisiones/Reviews

Review. Applications of whey and its proteins derivatives

https://doi.org/10.19053/01217488.v14.n2.2023.15002

Published 2023-07-19

  • Angela Patricia Aponte Colmenares
    • ,
  • Gloria Astrid Prieto Suárez
    • ,
  • Yeimy Tatiana Castellanos Báez
    • ,
  • Carlos de Jesús Muvdi Nova
    • ,
  • Iván Yurievich Sakharov

Angela Patricia Aponte Colmenares
"Grupo de Investigación en Química y Tecnología de Alimentos- GIQTA-UPTC, Escuela de Ciencias Químicas. Universidad Pedagógica y Tecnológica de Colombia, Tunja";}

Gloria Astrid Prieto Suárez
PhD. Grupo de Investigación en Química y Tecnología de Alimentos-UPTC, Escuela de Ciencias Químicas, Universidad Pedagógica y Tecnológica de Colombia, Tunja

Yeimy Tatiana Castellanos Báez
Química. Grupo de Investigación en Química y Tecnología de Alimentos-UPTC, Escuela de Ciencias Químicas, Universidad Pedagógica y Tecnológica de Colombia, Tunja.

Carlos de Jesús Muvdi Nova
PhD. Centro de Investigación en Ciencia y Tecnología de Alimentos. Escuela de Ingeniería Química, Universidad Industrial de Santander, Bucaramanga.

Iván Yurievich Sakharov
PhD. Department of Chemistry, Lomonosov Moscow State University, Moscow, Russia.

Abstract

Abstract

Whey was discovered about 3,000 years ago as a by-product of the dairy industry (mainly cheese) and for years it was considered a liquid waste, used as animal feed or simply dumped into rivers. However, today the use of whey allows it to be recognized as a nutritional ingredient with high added value applied to many food products. Within its composition we find: lactose, fat, proteins of important biological value, minerals and vitamins; whey proteins constitute an economic source with multiple techno-functional, nutraceutical and nutritional properties, useful to add to a wide range of foods, multiplying development possibilities for the dairy industry itself. Taking into account the above, throughout this review relevant aspects of this dairy by-product will be described, emphasizing the proteins that make it up and their derivatives (concentrated and hydrolyzed), as well as the molecular, physicochemical and functional properties, aspects that they position it as a striking raw material at an industrial level in addition to the benefits it imparts to the health of the consumer. 

Keywords

Whey protein concentrates, protein derivatives, whey protein hydrolysates, functional properties.

PDF (Español)

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