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E. A. FOEGEDING, Dept. of Food Science, North Carolina State Univ., Schaub Hall, Box 7624, Raleigh, NC 27695-7624 In the manufacturing of cheese and casein products a casein aggregate or gel network is formed and the whey is removed. Because whey is the byproduct rather than starting material of many dairy products, it historically has been the milk component looking for an application. More correctly stated, it has been the milk component looking for a profitable use. That is not the case today when the functional, nutritional and health benefits of whey proteins have been established or are currently under active investigation. The functional properties of whey proteins can be divided into three areas. The first is their surfactant properties and applications in foams and emulsions. Whey proteins form elastic interfacial films that provide structure and stability in foams. Molecular mechanisms explaining how whey proteins function in foams will be discussed. The second functional application is gelation, where denatured whey proteins form gel networks capable of holding large quantities of water and forming an elastic solid. Recent work has shown that small peptides from extensive hydrolysis of whey proteins can form strong, elastic gels. The gelation mechanism of peptides will be contrasted with the well established gelation mechanism for whey proteins. It is sometimes desirable to prevent protein aggregation. This is indeed the case in protein-containing drinks where a stable, dispersed protein phase is required. The whey protein alpha-lactalbumin has some unique properties that make it functional in this application. The chemistry of denaturation and aggregation of alpha-lactalbumin will be discussed. As our understanding of molecular mechanisms responsible for functional properties becomes more complete, there will continue to be opportunities for “designer ingredients” based on combinations of whey proteins and/or enzymatic modifications.
Session 30, Whey proteins in foods: Past, present and future
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |