Advances in modifying and understanding whey protein functionality

Advances in modifying and understanding whey protein functionality

Whey protein ingredients are used for a variety of functional applications in the food industry. Each application requires one or several functional properties such as gelation, thermal stability, foam formation or emulsification. Whey protein ingredients can be designed for enhanced functional prop...

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Veröffentlicht in:Trends in food science & technology 2002-05, Vol.13 (5), p.151-159
Hauptverfasser: Foegeding, E.Allen, Davis, Jack P, Doucet, Dany, McGuffey, Matthew K
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container_title Trends in food science & technology
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creator Foegeding, E.Allen
Davis, Jack P
Doucet, Dany
McGuffey, Matthew K
description Whey protein ingredients are used for a variety of functional applications in the food industry. Each application requires one or several functional properties such as gelation, thermal stability, foam formation or emulsification. Whey protein ingredients can be designed for enhanced functional properties by altering the protein and non-protein composition, and/or modifying the proteins. Modifications of whey proteins based on enzymatic hydrolysis or heat-induced polymerization have a broad potential for designing functionality for specific applications. The effects of these modifications are demonstrated by discussing how they alter gelation and interfacial properties.
doi_str_mv 10.1016/S0924-2244(02)00111-5
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title Advances in modifying and understanding whey protein functionality
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