The Importance of Whey Protein Denaturation in Milk and Dairy Products and Innovative Methods for Whey Protein Denaturation

Abstract

Milk contains two main types of proteins, of which approximately 20% are serum proteins, also known as whey proteins. Whey proteins are of great importance in milk processing and dairy product development. The denaturation of whey proteins, which constitute 20% of milk proteins, provides various advantages and applications across different dairy products. In fermented dairy products, whey protein denaturation contributes to improved water-holding capacity and enhanced texture. In cheese products, it enhances yield and textural properties. Additionally, it offers functional benefits such as increased protein digestibility, enhanced bioactivity, and improved utilization of bioactive components. Thus, the use of whey proteins in their denatured form is frequently recommended and applied in dairy product formulations. Denaturation of whey proteins typically occurs through thermal processing and requires the application of high temperatures over extended periods to be effective. In this context, research has focused on alternative methods to conventional thermal treatments to achieve whey protein denaturation. This review discusses the impact of innovative processing technologies such as high-pressure processing, ultrasound, microwave, and ohmic heating on the denaturation of whey proteins. Although other electrical-based technologies have also been reported in the literature, the aforementioned methods are not currently considered the most effective for whey protein denaturation. While laboratory-scale studies have demonstrated the efficacy of these alternative methods in achieving whey protein denaturation, further investigations are necessary at pilot and industrial scales under varying processing conditions. Moreover, the energy consumption, sustainability, and overall production cost associated with these innovative methods must also be evaluated and interpreted holistically. Hence, current research on the use of innovative processing technologies for whey protein denaturation remains insufficient. A comprehensive approach involving both pilot-scale and industrial-scale studies is required to fully assess the feasibility and industrial applicability of these alternative methods.

Keywords

• whey protein
• Novel Processing Methods
• Denaturation
• Dairy Products

Supporting Institution

Pinar Dairy Products Inc.

Ethical Statement

Ethics committee approval is not required for this study.

Thanks

We would like to thank Pınar Dairy Products Co. for their support in carrying out this review study.

Süt ve Süt Ürünlerinde Serum Proteinleri Denatürasyonunun Önemi ve Serum Proteinleri Denatürasyonu için Yenilikçi Yöntem Uygulamaları

Abstract

Sütte iki temel protein grubu bulunmaktadır ve bu proteinlerin %20’sini serum proteinleri, diğer adıyla whey proteinleri oluşturmaktadır. Serum proteinleri, sütün işlemesi ve süt ürünleri açısından önemli proteinlerdir. Süt proteinlerinin %20’sini oluşturan bu serum proteinlerinin denatürasyonu çeşitli süt ürünlerinde farklı avantajlar ve uygulamalar sunmaktadır. Serum proteinlerinin denatürasyonu; fermente süt ürünlerinde su tutma kapasitesinin artırılması ve ürün tekstürünün iyileştirilmesi, peynir ürünlerinde randıman ve tekstürün iyileştirilmesi, protein sindiriminin artırılması, biyoaktivitenin artırılması veya biyoaktif bileşenlerden daha etkin yararlanılması gibi çeşitli fonksiyonel avantajlar da sağlamaktadır. Bu sebeple serum proteinlerinin kullanıldığı ürünlerde denatüre formda kullanılması sıklıkla önerilmekte ve uygulanmaktadır. Serum proteinlerinin denatürasyonu sıcaklık uygulamasıyla gerçekleşmektedir ve denatürasyonun tamamlanması için yüksek sıcaklıkta ve uzun süreli ısıl işlem uygulanması gerekmektedir. Serum proteinlerinin denatürasyonunun sağlanması için geleneksel ısıl işleme alternatif yöntemler üzerine çalışmalar yürütülmektedir. Bu derleme kapsamında yüksek basınç, ultrases, mikrodalga ve ohmik ısıtma gibi alternatif işleme yöntemlerinin serum proteinlerinin denatürasyonuna etkisinden bahsedilmiştir. Literatürde ayrıca farklı elektriksel işlemlere ait çalışmalardan da söz edilse de, belirtilen yöntemler serum proteinlerinin denatürasyonu için etkin yöntemler olarak bildirilmemiştir. Her ne kadar yüksek basınç, ultrases, mikrodalga ve ohmik ısıtma yöntemlerinin laboratuvar düzeyindeki çalışmalarında serum proteinlerinin denatürasyonu etkin bir şekilde gerçekleştirilmiş olsa da, çalışmaların pilot ve sanayi ölçeklerinde ve farklı koşullarda da test edilmesi gereklidir. Ayrıca, belirtilen yenilikçi alternatif işleme yöntemlerinin enerji tüketimi, sürdürülebilirlik ve toplam ürün maliyeti açısından etkilerinin de incelenmesi ve bütüncül olarak yorumlanması gerekmektedir. Dolayısıyla, yenilikçi alternatif işleme yöntemlerinin serum proteinlerinin denatürasyonu amacıyla kullanımına dair çalışmalar henüz yeterli düzeyde değildir. Bütüncül bir bakış açısıyla, gerek pilot ölçek gerekse de endüstriyel ölçekte çalışmalar yapılmalıdır.

Keywords

• whey protein
• Yenilikçi İşleme Yöntemleri
• Denatürasyon
• Süt Ürünleri

Supporting Institution

Pınar Süt Mamulleri San. A.Ş.

Ethical Statement

Bu makale çalışması için etik kurul izni gerekmemektedir.

Thanks

Bu derleme çalışmanın gerçekleştirilmesi için destekleri için Pınar Süt Mamulleri San. A.Ş.'ye teşekkür ederiz.

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