著者

今井 哲哉

出版者

日本酪農科学会

雑誌

ミルクサイエンス (ISSN:13430289)

巻号頁・発行日

vol.55, no.4, pp.227-235, 2007 (Released:2014-03-15)

参考文献数

86

被引用文献数

2

---

Whey protein, a by-product of cheese-making, is recognized to enhance not only nutritional value but also various physical properties in many food products. Whey protein consists of several different proteins, including beta-lactoglobulin, alpha-lactalbumin, immunoglobuin, bovine serum albumin, lactoferrin, lactoperoxidase and glycomacropeptide. As a result of new separation technologies, individual whey proteins can be isolated from whey. Findings from in vitro, in vivo and limited human studies suggest health function of individual whey proteins. This paper reviews fractionation, utilization and health benefit of individual whey proteins.