Glycation of whey proteins: Technological and nutritional implications

Whey proteins are globular proteins that have received much attention due to their high nutritional value and characteristic functional properties. In addition to being part of the protein system in milk, they constitute the main proteins in whey and whey protein products. Interaction of whey proteins with reducing sugars and carbohydrates via Maillard reaction have been extensively studied in milk and in model systems. Glycation of individual whey proteins results in variable increases in their solubility, thermal stability, antioxidant activity, and emulsion and foam stabilization. Limited glycation of whey protein products particularly whey protein isolates (WPI) using polysaccharides has been studied with the aim to produce conjugates with modified functional properties and acceptable sensory properties. An overview is presented here on the effect of glycation on individual whey proteins and whey protein products and the potential uses of the glycated whey proteins.