Bovine whey proteins - overview on their main biological properties

Ana R. Madureira, Claudia I. Pereira, Ana M. P. Gomes, Manuela E. Pintado, F. Xavier Malcata

Research output: Contribution to journalReview articlepeer-review

383 Citations (Scopus)


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 a-lactalbumin, b-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.
Original languageEnglish
Pages (from-to)1197-1211
Number of pages15
JournalFood research international
Issue number10
Publication statusPublished - 2007


  • Bioactive protein
  • Functional food
  • Health benefits


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