The functional and biological properties of whey proteins: prospects for the development of functional foods

被引：37

作者：

Korhonen, H ^{[1
]}

Pihlanto-Leppala, A ^{[1
]}

Rantamki, P ^{[1
]}

Tupasela, T ^{[1
]}

机构：

[1] Agr Res Ctr Finland, FIN-31600 Jokioinen, Finland

来源：

AGRICULTURAL AND FOOD SCIENCE IN FINLAND | 1998年 / 7卷 / 02期

关键词：

biopharmaceuticals; cheese whey; functional foods; whey proteins;

D O I：

10.23986/afsci.72864

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Advances in processing technologies and the accumulation of scientific data on the functional and biological properties of whey components have contributed to the growing commercial valuation of cheese whey over the last decade. New membrane separation and chromatographic techniques have made it possible to fractionate and enrich various components of whey more efficiently than before. The specific properties of these components can now be examined in greater detail and new applications developed accordingly. The utilisation of cheese whey is evolving into a new industry producing a multitude of purified ingredients for numerous purposes. The most significant areas of R&D related to whey proteins include functional foods, the rheological properties of foodstuffs, and biopharmaceuticals.

引用

页码：283 / 296

页数：14

共 143 条

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