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 |
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Rok vydání: | 2017 |
Předmět: |
Whey protein
Materials science digestive oral and skin physiology food and beverages Bioengineering Foaming agent 04 agricultural and veterinary sciences 040401 food science Applied Microbiology and Biotechnology Bioavailability Ingredient 0404 agricultural biotechnology Biological property Food systems Food science Solubility Thickening agent Food Science |
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 |
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