Whey proteins, which possess the highest nutritional quality of all food proteins, are an optimal source of functional food ingredients. Enzymatic hydrolysis of whey proteins liberates fragments that can promote health benefits in the immune, cardiovascular, nervous and gastrointestinal systems. Industrial production of peptide-based food ingredients requires overcoming several challenges in product development to achieve economically viable downstream processes. We suggest hybrid strategies currently utilized in biopharmacy that are based on computational modelling combined with heuristics and mechanistic modelling, thus minimizing the time- and cost-intensive trial and error approach. Additionally, we propose an application of a cost performance indicator during early decisions at the laboratory scale, which can lead to optimal downstream processing of bioactive, peptide-based food ingredients. This review summarizes the requirements of industrial processes regarding peptide release and stability, depending on several process parameters, and considers some enrichment techniques for whey-derived peptides that are potentially applicable to industry.

乳清蛋白具有所有食品蛋白中最高的营养品质，是功能性食品成分的最佳来源。乳清蛋白的酶促水解释放出片段，这些片段可以促进免疫，心血管，神经和胃肠系统的健康。基于肽的食品成分的工业生产需要克服产品开发中的若干挑战，以实现经济上可行的下游工艺。我们建议目前在生物制药中使用的混合策略，该策略基于计算模型，启发式方法和机械模型的结合，从而最大程度地减少了时间和成本密集的试验和错误方法。此外，我们建议在实验室规模的早期决策过程中应用成本绩效指标，以实现对以肽为基础的生物活性食品成分的最佳下游加工。这篇综述总结了工业过程对肽释放和稳定性的要求，具体取决于几个过程参数，并考虑了一些乳清衍生肽的富集技术，这些技术可能适用于工业。