Factors Affecting the Functional Properties of Whey Protein Products: A Review

被引：97

作者：

El-Salam, M. H. Abd ^{[1
]}

El-Shibiny, Safinaz ^{[1
]}

Salem, Aida ^{[2
]}

机构：

[1] Natl Res Ctr, Dairy Dept, Cairo, Egypt

[2] Agr Res Ctr, Inst Anim Prod, Cairo, Egypt

来源：

FOOD REVIEWS INTERNATIONAL | 2009年 / 25卷 / 03期

关键词：

whey protein concentrate; whey protein isolate; modified whey proteins Polysaccharides; functional properties; foaming properties; emulsifying properties; gel formation; HIGH HYDROSTATIC-PRESSURE; EMULSION-STABILIZING PROPERTIES; HEAT-INDUCED AGGREGATION; BETA-LACTOGLOBULIN-A; EMULSIFYING PROPERTIES; PHYSICAL-PROPERTIES; FOAMING PROPERTIES; SEASONAL-CHANGES; PHYSICOCHEMICAL PROPERTIES; GELATION PROPERTIES;

D O I：

10.1080/87559120902956224

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Numerous why protein products (WPP) have been developed as excellent food ingredients with unique functional properties. However, the functional properties of WPP are affected by several compositional and processing factors. Recently, novel processing technologies such as high hydrostatic pressure, ultrasound, extrusion and tribomechanical activation have been used to modify, the functional properties of WPP. Also, WPP have been used as delivery systems for functional ingredients and in edible films. The present paper reviews the latest developments in the role of different factors on the functional properties of WPP with emphasis on novel processing technologies, and interaction with other food ingredients

引用

页码：251 / 270

页数：20

共 134 条

[1]

Characteristics and potential uses of the casein macropeptide [J].