The functional properties, modification and utilization of whey proteins

The functional properties, modification and utilization of whey proteins

Whey protein has an excellent nutritional value and exhibits a functional potential. In comparison with certain other food proteins, the whey protein content of essential amino acids is extremely favourable for human consumption. Depending on the heat-treatment history thereof, soluble whey proteins...

Full description

Bibliographic Details
Main Authors: B. G. Venter, A. E. J. McGill
Format: Article
Language:Afrikaans
Published: South African Journal of Science and Technology 1986-03-01
Series:South African Journal of Science and Technology
Online Access:http://www.satnt.ac.za/index.php/satnt/article/view/983
id doaj-0bbec284a4494bf0b43aef2cbd84e45d
record_format Article
spelling doaj-0bbec284a4494bf0b43aef2cbd84e45d2020-11-25T01:22:55ZafrSouth African Journal of Science and TechnologySouth African Journal of Science and Technology 0254-34862222-41731986-03-01529810410.4102/satnt.v5i2.983862The functional properties, modification and utilization of whey proteinsB. G. VenterA. E. J. McGillWhey protein has an excellent nutritional value and exhibits a functional potential. In comparison with certain other food proteins, the whey protein content of essential amino acids is extremely favourable for human consumption. Depending on the heat-treatment history thereof, soluble whey proteins with utilizable functional properties, apart from high biological value, true digestibility, protein efficiency ratio and nett protein utilization, can be recovered. Various technological and chemical recovery processes have been designed. Chemically and enzymatically modified whey protein is manufactured to obtain technological and functional advantages. The important functional properties of whey proteins, namely hydration, gelation, emulsifying and foaming properties, are reviewed.http://www.satnt.ac.za/index.php/satnt/article/view/983
collection DOAJ
language Afrikaans
format Article
sources DOAJ
author B. G. Venter
A. E. J. McGill
spellingShingle B. G. Venter
A. E. J. McGill
The functional properties, modification and utilization of whey proteins
South African Journal of Science and Technology
author_facet B. G. Venter
A. E. J. McGill
author_sort B. G. Venter
title The functional properties, modification and utilization of whey proteins
title_short The functional properties, modification and utilization of whey proteins
title_full The functional properties, modification and utilization of whey proteins
title_fullStr The functional properties, modification and utilization of whey proteins
title_full_unstemmed The functional properties, modification and utilization of whey proteins
title_sort functional properties, modification and utilization of whey proteins
publisher South African Journal of Science and Technology
series South African Journal of Science and Technology
issn 0254-3486
2222-4173
publishDate 1986-03-01
description Whey protein has an excellent nutritional value and exhibits a functional potential. In comparison with certain other food proteins, the whey protein content of essential amino acids is extremely favourable for human consumption. Depending on the heat-treatment history thereof, soluble whey proteins with utilizable functional properties, apart from high biological value, true digestibility, protein efficiency ratio and nett protein utilization, can be recovered. Various technological and chemical recovery processes have been designed. Chemically and enzymatically modified whey protein is manufactured to obtain technological and functional advantages. The important functional properties of whey proteins, namely hydration, gelation, emulsifying and foaming properties, are reviewed.
url http://www.satnt.ac.za/index.php/satnt/article/view/983
work_keys_str_mv AT bgventer thefunctionalpropertiesmodificationandutilizationofwheyproteins
AT aejmcgill thefunctionalpropertiesmodificationandutilizationofwheyproteins
AT bgventer functionalpropertiesmodificationandutilizationofwheyproteins
AT aejmcgill functionalpropertiesmodificationandutilizationofwheyproteins
_version_ 1725124705735671808

Similar Items