Bovine whey proteins - Overview on their main biological properties

• Type: Another Publication in an International Scientific Journal
• Date: 2007

Authors

Madureira, AR (Author) Other; Pereira, CI (Author) Other; Gomes, AMP (Author) Other; Pintado, ME (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Food Research International

Vol. 40

Pages: 1197-1211

ISSN: 0963-9969

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 208 Citations

Scopus - 291 Citations

Other information

Authenticus ID: P-004-D71

DOI: 10.1016/j.foodres.2007.07.005

Abstract (EN): Whey, a liquid by-product, is widely accepted to contain many valuable constituents. These include especially proteins that possess important nutritional and biological properties - particularly with regard to promotion of health, as well as prevention of diseases and health conditions. Antimicrobial and antiviral actions, immune system stimulation, anticarcinogenic activity and other metabolic features have indeed been associated with such whey proteins, as alpha-lactalbumin, beta-lactoglobulin, lactoferrin, lactoperoxidase, and bovine serum albumin. The most important advances reported to date pertaining to biological properties of whey proteins are reviewed in this communication.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 15