Whey proteins are obtained from dairy industry waste. Studies involving the analysis of the bioactive compounds in whey show health benefits, as it is an excellent source of indispensable amino acids. Milk whey contains principally β‐lactoglobulin, α‐lactoglobulin, bovine serum albumin, and lactoferrin, proteins with innumerable functional and technological properties. One application of these proteins in food is the formation of interpolymer complexes, along with other proteins or anionic polysaccharides. The formation of complexes occurs mainly through electrostatic interactions between a negatively charged biopolymer and a positively charged biopolymer. This formation is influenced by factors such as pH, ionic strength, and biopolymer ratio. Because they do not use high temperatures and chemical reagents and have additional nutritional and functional value, these complexes have been used as encapsulating agents for bioactive ingredients. Recent studies on their training and applications are addressed in this review to boost new research and applications in the food industry, thus increasing opportunities for utilizing whey proteins.

中文翻译：

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乳清蛋白和生物聚合物之间形成的共聚复合物：生物活性成分的输送系统。

乳清蛋白是从乳制品行业的废物中获得的。涉及乳清中生物活性化合物分析的研究显示出健康益处，因为它是不可缺少的氨基酸的极佳来源。乳清主要含有β-乳球蛋白，α-乳球蛋白，牛血清白蛋白和乳铁蛋白，这些蛋白具有无数的功能和技术特性。这些蛋白质在食品中的一种应用是与其他蛋白质或阴离子多糖一起形成互聚物复合物。复合物的形成主要通过带负电的生物聚合物和带正电的生物聚合物之间的静电相互作用而发生。这种形成受诸如pH，离子强度和生物聚合物比率的因素影响。因为它们不使用高温和化学试剂，并且具有其他营养和功能价值，所以这些复合物已被用作生物活性成分的封装剂。本文综述了有关它们的训练和应用的最新研究，以促进食品工业的新研究和应用，从而增加了利用乳清蛋白的机会。