WHEY-PROTEIN CONCENTRATES AND ISOLATES - PROCESSING AND FUNCTIONAL-PROPERTIES

被引：443

作者：

MORR, CV

HA, EYW

机构：

[1] Department of Food Science and Technology, Ohio State University, Columbus, OH

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1993年 / 33卷 / 06期

关键词：

WHEY PROTEIN CONCENTRATE; WPC; WHEY; PROCESSING; FRACTIONATION; FUNCTIONAL; PHYSICOCHEMICAL; GELATION; SURFACE; HYDROPHOBICITY; FLEXIBILITY; STRUCTURE; WHEY PROTEINS; HEAT; FOAM; EMULSION; GEL;

D O I：

10.1080/10408399309527643

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, beta-lactoglobulin (beta-Lg), alpha-lactalbumin (alpha-La), bovine serum albumin (BSA), and immunoglobulin (Ig). This knowledge has been acquired in terms of: (1) procedures for isolation, purification, and characterization of the individual whey proteins in buffer solutions; and (2) whey fractionation technologies for manufacturing whey protein concentrates (WPC) with improved chemical and functional properties in food systems. This article is a critical review of selected publications related to (1) whey fractionation technology for manufacturing WPC and WPI; (2) fundamental properties of whey proteins; and (3) factors that affect protein functionality, that is, composition, protein structure, and processing.

引用

页码：431 / 476

页数：46

共 249 条

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