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Whey protein concentrates and isolates: processing and functional properties

C V Morr1, E Y Ha

  • 1Department of Food Science and Technology, Ohio State University, Columbus 43210-1097.

Critical Reviews in Food Science and Nutrition
|January 1, 1993
PubMed
Summary
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This review covers whey protein concentrates (WPC) and whey protein isolate (WPI) manufacturing. It details whey protein properties and processing impacts on functionality for improved food applications.

Area of Science:

  • Food Science and Technology
  • Protein Chemistry
  • Biochemistry

Background:

  • Significant advancements in understanding whey protein chemical and structural properties.
  • Established procedures for isolating, purifying, and characterizing individual whey proteins.
  • Developed whey fractionation technologies for manufacturing whey protein concentrates (WPC).

Purpose of the Study:

  • Critically review selected publications on whey protein manufacturing and properties.
  • Analyze whey fractionation technologies for WPC and whey protein isolate (WPI) production.
  • Examine factors influencing whey protein functionality in food systems.

Main Methods:

  • Literature review of scientific publications.
  • Analysis of whey protein isolation and purification techniques.

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  • Evaluation of whey fractionation technologies and their impact on protein properties.

    • Main Results:

    • Detailed understanding of beta-lactoglobulin (beta-Lg), alpha-lactalbumin (alpha-La), bovine serum albumin (BSA), and immunoglobulin (Ig) properties.
    • Improved chemical and functional properties of WPC in food systems.
    • Identification of key factors affecting protein functionality: composition, structure, and processing.

    Conclusions:

    • Substantial progress in characterizing principal whey proteins.
    • Effective whey fractionation technologies enhance WPC and WPI quality.
    • Protein composition, structure, and processing critically influence functionality in food applications.