Year: 2018 | Month: October | Volume: 8 | Issue: 10 | Pages: 262-268
Multifaceted Whey Protein: Its Applications in Food Industry
Kriti Sharma1, E.S. Chauhan2
1Research Scholar, 2Associate Professor,
Department of Food Science and Nutrition, Banasthali Vidyapith Rajasthan (India)
Corresponding Author: E.S. Chauhan
Whey, a protein complex derived from milk is prepared in the dairy industry as a by-product of cheese and casein manufacture. The major components of whey in decreasing amounts are β-lactoglobulin, α lactalbumin, bovine serum albumin, immunoglobulins and others. In recent years, there has been an increasing interest in the use of whey protein due to functional properties such as water binding, solubility, gelation, emulsification, foaming, flavour binding, etc. Whey and whey components are value-added ingredients in many foods including dairy, infant formulas, sports nutrition foods, meats, bakery, confections, snack foods, beverages and other food products to develop functionality of foods in the food industry. They have also potential health benefits beyond their nutrient content. In this review, we have summarized functionality properties of whey proteins. They can be widely used in food as an ingredient because of their functionality including gelation, emulsification, chelating agent, antioxidant activity, foaming, thermal stability, solubility, flavour binding and water-binding capacity.
Key words: Solubility, foaming, gelation, emulsification, functional foods