Original Research

The functional properties, modification and utilization of whey proteins

B. G. Venter, A. E. J. McGill
Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie | Vol 5, No 2 | a983 | DOI: https://doi.org/10.4102/satnt.v5i2.983 | © 1986 B. G. Venter, A. E. J. McGill | This work is licensed under CC Attribution 4.0
Submitted: 18 March 1986 | Published: 18 March 1986

About the author(s)

B. G. Venter,, South Africa
A. E. J. McGill,, South Africa

Full Text:

PDF (322KB)

Share this article

Bookmark and Share

Abstract

Whey protein has an excellent nutritional value and exhibits a functional potential. In comparison with certain other food proteins, the whey protein content of essential amino acids is extremely favourable for human consumption. Depending on the heat-treatment history thereof, soluble whey proteins with utilizable functional properties, apart from high biological value, true digestibility, protein efficiency ratio and nett protein utilization, can be recovered. Various technological and chemical recovery processes have been designed. Chemically and enzymatically modified whey protein is manufactured to obtain technological and functional advantages. The important functional properties of whey proteins, namely hydration, gelation, emulsifying and foaming properties, are reviewed.

Keywords

No related keywords in the metadata.

Metrics

Total abstract views: 791
Total article views: 1817

Reader Comments

Before posting a comment, read our privacy policy.

Post a comment (login required)

Crossref Citations

No related citations found.