Glycomacropeptide (GMP) is a milk-derived bioactive peptide that comprises 15–20% of proteins present in whey, being the third most abundant. It is released from κ-casein by enzymatic digestion, either physiologically or in industry during cheese making process. GMP shows antimicrobial property as it contains sialic acid glycans that pathogenic bacteria bind to, competitively reducing the bacteria’s ability to bind to epithelial cells. In addition, due to its nutritional value and its emulsifying, foaming, and gelling properties, GMP has received much attention in food industry.

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