BIFUNCIONALIDAD DE LAS PROTEÍNAS Y PÉPTIDOS DE LA LECHE, PERSPECTIVAS DE SU USO

Objective: The aim of this study was to show some of the technological and biological properties of whey proteins and peptides reported in the literature. Design / methodology / approach: A search was made through scientific publications in different scientific and academic databases such as Scielo, Scopus, Latindex, Redalyc, Google Scholar, among others. Results: The literature reports that whey peptides and proteins have important biological activities such as antimicrobial, anti-thrombotic, anti-hypertensive, anti-cancer and antioxidant. On the other hand, whey proteins have important technological characteristics that make them useful in the food industry. Study limitations / implications: More studies are required in order to establish a dual function (biological-technological) of the whey peptides and proteins. Findings / conclusions: Whey peptides and proteins can be an alternative of bifunctional use, taking advantage of their biological and technological activity in the development of functional foods for the prevention, treatment and control of common diseases in our country such as hypertension, type II diabetes and different types of cancer.