Abstract:Bovine whey protein accounts for about 20% of the total protein mass in cow's milk. With its rich nutritional value and multifunctionality, it is widely applied in the food industry and has substantial market demand. However, domestic production of bovine whey protein faces challenges such as insufficient raw materials and a lack of efficient separation technologies. Traditional production methods are complex and generate significant "three wastes" pollution. Recent advancements in synthetic biology have enabled the construction of microbial cell factories for the large-scale synthesis of food proteins. Currently, this heterologous protein expression technology has been gradually applied to bovine whey protein production. The functions and applications of bovine β?-lactoglobulin and α-lactalbumin are outlined, the current status of biosynthesis using various expression systems is described, and the future optimization of chassis cells and development of more efficient expression components for the industrial production of bovine whey proteins are envisioned.
