Whey proteins
| Autor: | M.N. Vaghela, A. Kilara |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Whey protein animal structures biology digestive oral and skin physiology 0402 animal and dairy science Serum albumin food and beverages 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Blood proteins Amino acid Ingredient Hydrolysis fluids and secretions 0404 agricultural biotechnology chemistry Food products Proteose-peptone biology.protein Food science |
| Zdroj: | Proteins in food processing ISBN: 9780849325366 |
| DOI: | 10.1016/b978-0-08-100722-8.00005-x |
| Popis: | Whey or serum proteins are soluble milk proteins representing about 20% of total milk proteins. The β-lactoglobulin, α-lactalbumin, proteose peptone, serum albumin, and immunoglobulins in order of abundance form the bovine whey proteins. They are available as an ingredient in the form of whey powder, whey protein concentrates, and whey protein isolates, mainly manufactured from whey—a by-product of cheese industry. The unique characteristics of whey proteins such as solubility over a wide range of pH, favorable nutritional profile with respect to essential amino acids, diverse functionality, and relatively low cost make them an ideal ingredient in formulating wide array of food products. This chapter discusses the use of whey proteins as ingredients in foods, the analytical methods used for whey protein analysis, the structure of the major whey proteins, functional properties of whey proteins, improving functionality of whey proteins, future trends, and sources for further information on this subject. |
| Databáze: | OpenAIRE |
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