Whey proteins-Properties and Possibility of Application

摘要: Whey protein fractions represents 18-20% of total milk nitrogen content. β-lactoglobulin is the major serum protein, while α-lactalbumin about 20% proteins or 2-5% are highly susceptible to heat-induced denaturation; irreversibly denature and coagulate when exposed high temperatures. Thermal treatment causes interaction between proteins, especially α-lactalbumin, κ-casein. Complexes them known as coaggregates. Since early 1980s, whey have grown in popularity nutritional functional food ingredients. Serum possess favorable characteristics such gelling, water binding, emulsification foaming ability. Due use membrane fractionation techniques, it possible produce various whey-protein based products. The most important products on concentrate (WPC), isolate (WPI) hydrolyzed (HWP). This review discusses properties components their dairy industry.