Physicochemical Aspects of Whey Protein Functionality

Abstract

Many of the desirable attributes of foods may be directly or indirectly related to the functionality of their protein components. The manner in which food proteins interact with other food components as well as with themselves determines their functionality. Forces in the maintenance of protein structure are discussed as they relate to physical requirements necessary for water binding, gelation, emulsification, and foam formation. Factors that affect these functional properties are discussed as they relate to changes of protein structure. The nature of interactions required for optimal functionality are related to conditions that alter protein structure in such a way as to encourage occurrence of these interactions. © 1984, American Dairy Science Association. All rights reserved.