Dal frazionamento selettivo agli idrolizzati, il siero diventa una matrice per ingredienti nutrizionali mirati. Ma il vero salto industriale riguarda la capacità di formulare prodotti stabili, riproducibili e coerenti con specifiche esigenze nutrizionali.
Questo il riassunto dell’articolo pubblicato sul fascicolo di ottobre 2026 della rivista Il latte (pag. 62-66) di cui rendiamo disponibile online la bibliografia:
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Cereda E. et al., “Whey Protein, Leucine- and Vitamin-D-Enriched Oral Nutritional Supplementation for the Treatment of Sarcopenia”, Nutrients, 14(7), 1524, 2022.
Chaudhari H.M. et al., “Significance of whey protein hydrolysate on anti-oxidative, ACE-inhibitory and anti-inflammatory activities and release of peptides with biofunctionality: an in vitro and in silico approach”, Journal of Food Science and Technology, 59(7), 2629–2642, 2022.
Chen G.Q. et al., “Separation Technologies for Whey Protein Fractionation”, Food Engineering Reviews, 15, 438–465, 2023.
Czelej M. et al., “Whey Protein Enzymatic Breakdown: Synthesis, Analysis, and Discovery of New Biologically Active Peptides in Papain-Derived Hydrolysates”, Molecules, 30, 1451, 2025.
Kamińska M.S. et al., “The Impact of Whey Protein Supplementation on Sarcopenia Progression among the Elderly: A Systematic Review and Meta-Analysis”, Nutrients, 15, 2039, 2023.
Li M.-L. et al., “Improving sarcopenia in older adults: a systematic review and meta-analysis of randomized controlled trials of whey protein supplementation with or without resistance training”, The Journal of Nutrition, Health and Aging, 28, 100184, 2024.
Liu B. et al., “Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates”, Comprehensive Reviews in Food Science and Food Safety, 21, 5153–5170, 2022.
López-Gómez J.J. et al., “Management of disease-related malnutrition: a real-world experience with a novel concentrated high-protein energy-dense oral nutritional supplement”, Postgraduate Medicine, 136(1), 52–59, 2024.
Nath A. et al., “Membrane Chromatography and Fractionation of Proteins from Whey—A Review”, Processes, 10, 1025, 2022.
Norton V. et al., “Whey Protein Derived Mouthdrying Found to Relate Directly to Retention Post Consumption but Not to Induced Differences in Salivary Flow Rate”, Foods, 10, 587, 2021.
Olvera-Rosales L.B. et al., “Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications”, Critical Reviews in Food Science and Nutrition, 63(30), 10351–10381, 2023.
Saadi S. et al., “Whey proteins as multifunctional food materials: Recent advancements in hydrolysis, separation, and peptidomimetic approaches”, Comprehensive Reviews in Food Science and Food Safety, 23(1), e13288, 2024.
Singh R. et al., “Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects”, Journal of Dairy Science, 105(12), 9327–9346, 2022.
Solieri L. et al., “Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities”, Process Biochemistry, 121, 590–600, 2022.
Sumny E.H. et al., “Bioactive whey peptides: a bibliometric and functional overview”, Discover Food, 5, 138, 2025.
Wen C. et al., “Effects of casein phosphopeptides on thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate”, International Journal of Biological Macromolecules, 242, 125023, 2023.
Zisu B. et al., “Stability of milk proteins subjected to UHT treatments: challenges and future perspectives”, Critical Reviews in Food Science and Nutrition, 64(33), 12352–12362, 2024.
