文献类型： 外文期刊

作者： Zeng, Xiaorong ¹ ; Wang, Yujie ¹ ; Yang, Shuda ¹ ; Liu, Yijun ¹ ; Li, Xing ² ; Liu, Diru ¹ ;

作者机构： 1.Lanzhou Univ, Inst Nutr & Food Hyg, Sch Publ Hlth, Lanzhou 730000, Peoples R China

2.Gansu Acad Agr Sci, Zhangye Water Saving Agr Expt Stn, Zhangye 734000, Peoples R China

关键词： Whey; Whey protein; Fermented food; Physiological function; Applications

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.9； 五年影响因子：3.2 ）

ISSN： 1226-7708

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for fully utilizing the functional components of whey or WP to produce high-value-added products. This review aims to illustrate the active substances with immunomodulatory, metabolic syndrome-regulating, antioxidant, antibacterial, and anti-inflammatory activities produced by whey or WP through fermentation processes, and summarizes the application and the effects of whey or WP on nutritional properties and health promotion in fermented foods. All these findings indicate that whey or WP can serve as a preservative, a source of high-protein dietary, and a source of physiologically active substance in the production of fermented foods. Therefore, expanding the use of whey or WP in fermented foods is of great importance for converting whey into value-added products, as well as reducing whey waste and potential contamination.