Whey: Chemistry and Its Biotechnological Potential

Whey is a liquid that remains after casein has been coagulated by enzymes and/or acids and comes from the manufacturing of cheese or casein. Whey can be acidic or sweet depending on how casein coagulates. Whey typically has a 93% water content, a 6–7% solid content and lactose makes up the majority of the dry matter in whey (70%). There are moderate to low concentrations of whey proteins, minerals, milk fat, and minor substances including water soluble vitamins. The biologically most valuable components of whey have generally been identified as its nitrogen components, which also account for its high potential to be regarded as a functional food. Whey proteins are made up of thermostable fractions of proteose-peptones as well as intact globular fractions like α-lactalbumin, β-lactoglobulin, bovine serum albumin, and immunoglobulins. Other glycosylated proteins, including as lactoferrin, lactolin, transferrin, and others, are also present in lower amounts. All of the essential and non-essential amino acids are present in whey proteins, which are distinguished by their good amino-acid composition. Cys: Met ratio, which affects the bioavailability of sulfuric amino acids, is substantially higher in whey proteins than in other proteins of animal or plant origin. Anticancerogenic, antibacterial, and antioxidative characteristics, immunomodula-tory, antidiabetic effects, satiety regulation and weight management; bone health protection; and dermoprotective activity are some of the most investigated positive effects. Whey proteins are distinguished by great functional qualities as solubility, foaming, emulsifying, and water binding ability in addition to their extremely high nutritional content.