Lactosuero como fuente de péptidos bioactivos

whey derived from cheese making operations has always been regarded as a low value waste. it′s destination is still one of the most serious problems faced by the dairy industry worldwide. some food products in the market include whey as an ingredient, mainly as a way to increase dairy solids at a low cost, and to a lesser degree, to take advantage of its functional properties, such as foaming, water retention and thickening agent. thanks to a continuous research activity, there has been an increase in the number of functional (as a source of peptides with biological activity: hypotensives, antioxidants, antithrombotics or immunomodulators, among others) and nutritional applications (as a source of energy, essential amino acids, vitamins and minerals), promoting the use of whey as an ingredient and a functional food. recently, relatively few studies have reported the role that some whey peptide fractions play over the consumer′s health, in comparison with those derived from caseins. this review compiles information, regarding research done on whey as a source of bioactive peptides.