Ernährungsphysiologische Bedeutung von Molke und Molkenbestandteilen

Abstract

Deriving from positive effects of whey drinking cures in antiquity, the Middle Ages and modern time, a review is given on nutritional significance of whey. The proteins are essential components of whey and belong to the proteins with highest biological value because of their amino acid composition. Besides, they show fundamental functional properties, which enable a varied application in foods, dietetic foods and beverages in form of different whey products (powder, protein concentrates and isolates). Whey proteins have found considerable usage in infant's nutrition as whey predominant formulas as well as whey protein hydrolysates in case of cow's milk protein intolerances. A recent field of research are biological active peptide sequences which become effective during digestion and are of importance for secretion of entero hormones as well as for immune enhancing effects. They may contribute to assess the biological value of whey proteins under enlarged points of view and to develop new application forms and areas. It is pointed to further fields of application (e.g. adipositas, gout, kidney insufficiency). Concerning the quantitatively most dominant lactose in whey, it is dealt with its importance for the healthy development of infants (adaptation to the increased lactose content of mother's milk) as well as with lactose intolerance and galactosaemia. In case of mineral salts of whey it is emphasized the high nutrient density of calcium (prophylaxis for osteoporosis), the beneficial Ca:P and Na:K proportions (antihypertensive in case of the last one), the promotion of absorption of mineral salts by lactose, and the high content of iodine. The whey is rich in B-vitamins, which contribute essentially for their satisfaction or requirement in case of a corresponding consumption. To be emphasized is the vitamin B12 in milk and whey, which is the sole source of this indispensable nutrient for blood-formation and cell division in lacto-ovo-vegetarian nutrition. In conclusion, a summarizing dietetics valuation of whey is performed.

The functional and biological properties of whey proteins: prospects for the development of functional foods

“…The protein fraction comprises a wide range of individual proteins with specific characteristics. A number of review articles and text books have been published on the functional, nutritional and biological properties of whey proteins over the past 10years (Mulvihill andFox 1987,Fox 1989, Kinsella and Whitehead 1989, Mulvihill and Fox 1989, de Wit 1989, Sienkiewicz and Riedel 1990, Dybing and Smith 1991, Fox and Flynn 1992, Zadow 1992, Jost 1993, Kilara 1994, Mulvihill and Fox 1994, Riedel 1994a,b,c, Wade 1994, Korhonen 1995, Riedel 1995, Barth and Behnke 1997, de Wit 1998. Table 1 summarises the characteristics of the major milk proteins.…”

“…Cheese fines (casein residues) and lipid residues often interfere with membrane separation processes and impair the functionality of whey protein products. Methods based on centrifugation, heat treatment or microfiltration (MF) have been developed to elim- References: Korhonen (1995) and Barth and Behnke (1997) inate this problem (Maubois et al. , Morr 1989.…”

“…Such properties are intrinsic and specific for individual protein components, as shown in Table 2. Among the nutritional benefits of whey proteins is their ability to lower the energy content of foods when used as fat substitutes, raise the protein level, and balance the amino acid profile (Renner 1992, Barth and Behnke 1997, de Wit 1998.…”

“…In addition, an increasing number of dietetic beverages, weight loss diets and sports nutrition products supplemented with whey protein concentrates or specific protein fractions have been launched on US, European and Far Eastern markets (Mulvihill 1992. Riedel 1994b,c, Riedel 1995, O'Carrol 1997, Barth and Behnke 1997.…”

Kinetische Modellierung der thermischen Denaturierung von α‐Lactalbumin im sauren pH‐Bereich und in Anwesenheit eines Calciumkomplexbildners

“…Das Protein fand eine breite Anwendung in der Diät-, Aufbau-und Sportlernahrung [7,8]. Das bovine a-La besitzt ein deutlich geringeres allergenes Potential als b-Lactoglobulin (b-Lg) und kann daher zur Modifizierung von Säuglings-nahrung eingesetzt werden [9].…”