Functional Properties and Nutritional Quality of Whey Proteins

Year 2017, Volume: 12 Issue: 4, 334 - 338, 30.12.2017

Mostafa Soltani Dilek Say Nuray Guzeler

Abstract

Whey
proteins are one of the main groups of the milk proteins obtained mainly from
the cheese manufacture and used for various applications in food industry due
to high nutritional value and valuable functional properties. β-lactoglobulin
and α-lactalbumin are globular proteins and formed the great part of proteins
present in the whey. Considering whey proteins in food industry can reduce
environmental pollution and lead to processing functional foods with high
nutritional value. In addition to using as the common protein source for
supplementation in food industry, whey proteins are used in sports and medical
formulations.  They are used for
manufacturing of new products for physically active people and sportsmen based on
their nutritional and functional properties. In this context, protein
digestibility, amino acid composition, bioavailability of essential amino acids
and physiological utilization of specific amino acids after digestion and
absorption are the parameters that influence the nutritional quality of whey
protein supplements. Whey proteins can be recovered from the milk in various
forms consisting of whey protein concentrate, whey protein isolate and whey
protein hydrolysate for different commercial proposes using the methods such as
thermal evaporation or filtration. Whey protein concentrate is mainly used in
food industry or as a health or sport supplement, while whey protein
hydrolysate used for pediatric formulas. In this review, various functions of
different forms of whey proteins in food industry and health section have been
considered.

Keywords

Whey, whey proteins, functional properties, nutritional quality, cheese manufacture

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