36-1 |
Whey properties |
E. A. FOEGEDING, Dept. of Food Science, North Carolina State Univ., Box 7624, Raleigh, NC 27695-7624 and D. E. Otter, Food Science Section, New Zealand Dairy Research Institute, Private Bag 11029, Palmerston North, New Zealand. Whey protein ingredients are protein-enriched fractions that range in protein content from 25% to over 90%. They function in food by contributing structural, stability, nutritional and nutraceutical properties. These properties can be enhanced by several approaches. The simplest way is to alter the amount and/or composition the non-protein components. Whey protein concentrates that contain 35% protein also contain 51 to 54% lactose; in contrast to whey protein isolate with over 90% protein and 1% or less lactose. Whey contains several proteins (beta-lactoglobulin, alpha-lactalbumin, glycomacropeptide, bovine serum albumin, immunoglobulins, lactoferrin and lactoperoxidase) that can be enriched or isolated for specific functional applications. These proteins can also be enzymatically or chemically modified to alter functionality. This report will cover approaches that can be taken to alter gelation, foaming and thermal stability of whey protein ingredients.
Session 36, Whey products and lactose: Properties and applications
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