Design of a Sustainable Whey–Corn Hybrid Protein Powder for Enhanced Nutrition, Functionality, and Environmental Stewardship

Talha Riaz

doi:10.62497/irabcs.171

Authors

Talha Riaz Huazhong Agricultural University Author

DOI:

https://doi.org/10.62497/irabcs.171

Keywords:

hybrid protein, whey protein, corn protein, protein crosslinking, sustainable food systems, functional foods, amino acid profile

Abstract

The escalating global protein demand and the environmental burden of conventional animal-based production necessitate the development of sustainable and nutritionally balanced alternatives. This review explores the design of a novel hybrid protein powder integrating whey protein—renowned for its superior bioavailability and leucine richness—with corn protein, a sustainable plant-based source possessing the highest leucine concentration among cereals. The innovation lies in employing physical, chemical, and enzymatic crosslinking techniques to form a unified protein matrix with enhanced solubility, stability, and bioactivity, thereby overcoming the intrinsic limitations of individual proteins. The paper critically examines the nutritional rationale underpinning this combination, emphasizing essential and branched-chain amino acids vital for muscle metabolism. It further outlines the extraction and formulation methodologies for both whey and corn proteins, detailing strategies for achieving optimal functional and sensory properties. By merging the anabolic potency of whey with the sustainability and affordability of corn, this hybrid system offers a versatile and eco-efficient ingredient suitable for beverages, bakery products, and fortified foods. Overall, this work highlights hybrid protein technology as a promising pathway toward sustainable protein innovation and future global food security.

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