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

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

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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.


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