Effect of Processing on Whey Protein Functionality

Abstract

Whey protein concentrate preparations, prepared by electrodialysis, ultrafiltration, reverse osmosis, gel filtration, and reagent complexation, are highly variable in their composition and functionality. The important functional properties of whey protein concentrates are solubility, whipping and foaming, emulsification, and gelation. Factors affecting these properties include: whey source and composition, cheese or casein manufacturing conditions, heat treatment conditions, fractionation and isolation conditions, storage conditions, overall sanitation conditions, and techniques used for functionality evaluation. Process modifications such as selective heat treatment, selective demineralization or ion exchange, and preteolytic enzyme hydrolysis may be used to alter these functional properties for a desired use application. © 1984, American Dairy Science Association. All rights reserved.