Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications

Autor: Ramon Peres Brexó, Ruann Janser Soares de Castro, André Ohara, Paula Kiyomi Okuro, Hélia Harumi Sato, Jessika Gonçalves dos Santos, Maria Aliciane Fontenele Domingues
Rok vydání: 2017
Předmět:
Zdroj: Food Structure. 14:17-29
ISSN: 2213-3291
Popis: Whey protein is a potential and versatile ingredient in the development of novel and natural component in food products. It can work as a texture modifier, thickening agent, carrier/vehicle, gelling agent, surface-active component, and foaming agent among other associated functionalities and bioactivities. Nanocomposites containing whey proteins, for example, have been used as effective encapsulation systems of active food and drug components, enhancing their solubility, transport, dispersibility, bioavailability and bioaccessibility. This review provides an overview of the functional and biological properties of whey protein as a key component in food systems, focusing on their physicochemical/structural characteristics, production technologies and applications.
Databáze: OpenAIRE