Abstract
Numerous studies on whey protein have proven its nutritional and physiological functions. Upon enzymatic hydrolysis, preferable to other means of hydrolysis like fermentation or physico-chemical methods, beneficial bioactive peptides are generated. The use of whey protein in diverse sectors of the food manufacturing industry does not stifle the production of its novel multiple products such as whey peptides, reported to confer multifarious biological activities based on wide ranges of research and in-depth investigations. The present review considers an overview of whey peptide production, and their popularly reported bioactivities. Some precautions to be taken amongst other recommendations were also discussed.
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