Properties of whey proteins

Sheu, T. Y. Rosenberg, M. (1993). Microencapsulating Properties of Whey Proteins. 2. 

TABLE 5.4 Properties of whey protein isolate as function of extrusion temperature (Onwulata et ai, 2003a)... 

Onwulata, C. 1., Isobe, S., Tomasula, P. M., and Cooke, P. H. (2006). Properties of whey protein isolates extruded under acidic and alkaline conditions. /. Dairy Sci. 89, 71-81. 

Brindle LP and Krochta JM. 2008. Physical properties of whey protein-hydroxypropylmethylcellulose blend... 

Akhtar, M., Dickinson, E. (2003). Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations. Colloids and Surfaces B Biointerfaces, 31, 125-132. 

Ercelebi, E.A., Ibanoglu, E. (2007). Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate. Journal of Food Engineering, 80, 454 159. 

Sun, C., Gunasekaran, S., Richards, M.P. (2007). Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions. Food Hydrocolloids, 21, 555-564. 

Weinbreck, F., Wientjes, R.H.W., Nieuwenhuijse, EL, Robijn, G.W., de Kruif, C.G. (2004b). Rheological properties of whey protein/gum arabic coacervates. Journal of Rheology, 48, 1215-1228... 

Kuehler and Stine (43) studied the functional properties of whey protein with respect to emulsifying capacity as affected by treatment with three proteolytic enzymes. Two microbial proteases and pepsin were examined. The emulsion capacity decreased as proteolysis continued, suggesting that there is an optimum mean molecular size of the whey proteins contributing to emulsification. 

Although the gelation properties of whey proteins are of great importance in many foods (Mulvihill, 1992) and it is possible to form a weak gel in creams by the formation of a continuous network of fat globules, most important milk gels are those involving casein micelles which can be made to form a gel matrix either by isoelectric precipitation (acid-induced gel) or by the action of a proteolytic enzyme (rennet-induced gel). Both gel types... 

Bell, K. and McKenzie, H. A. 1976. The physical and chemical properties of whey proteins. In Milk Protein Workshop, Tanunda, South Australia. Northfield Research Laboratories, South Australian Department of Agriculture. 

JN de Wit, G Klarenbeek, E Hontelez-Backx. Evaluation of functional properties of whey protein concentrate and whey protein isolates. Neth Milk Dairy J 37 37-49, 1983. 

Huang, X.L., Catignani, G.L., and Swaisgood, H.E. 1999. Modification of the rheological properties of whey protein isolates by limited proteolysis. Nahrung 43, 79-85. 

McCrae, C.H., Law, A.J.R., and Leaver, J. 1999. Emulsification properties of whey proteins in their natural environment effect of whey protein concentration at 4 and 18% milk fat. Food Hydrocoil. 13, 389-399. 

Korhonen, H., Pihlanto-Leppala, A., Rantamaki, P., and Tupasela, T. 1998b. The functional and biological properties of whey proteins prospects for the development of functional foods. Agr. Food Sci. Finland 7, 283-296. 

Mangino, M.E. 1992. Properties of whey protein concentrates. In Whey and Lactose Processing (J.G. Zadow, ed.), pp. 231-270. Elsevier Applied Science, Cambridge. 

Pihlanto-Leppala, A., Koskinen, P., Piilola, K., Tupasela, T., and Korhonen, H. 2000. Angiotensin I-converting enzyme inhibitory properties of whey protein digests concentration and characterization of active peptides. J. Dairy Res. 67, 53-64. 

In protein-stabihzed foams, protein flexibility is critical to the molecule functionality in stabilizing interfaces (Hailing 1981 Lemeste et al. 1990). This has important consequences in the development and stability of dairy foams and emulsions, where the heat treatment received by the material can define its foamability and dispersion properties. A symbiotic effect between native and denatured proteins on the emulsifying properties of whey proteins isolate blends has been observed by (Britten et al. 

Britten, M., Giroux, H.J., and Rodrigue N. (1991). Emulsifying properties of whey protein and casein composite blends. IDF Special Issue 9303,368 374. 

Demetriades, K., Coupland, J., and McClements, D. J. 1997. Physical properties of whey protein stabilized emulsions as related to pH and NaCl. J. Food Sci. 62 342-347. 

Aguilera, J. M. and Rojas, E. 1996. Rheological, thermal and microstructural properties of whey protein-cassava starch gels. J. Food Sci. 61 962-966. 

Hawks, S.E., Phillips, L.G., Rasmussen, R.R., Barbano, D.M., and KinseUa, J.E., Effects of processing treatment and cheesemaking parameters on foaming properties of whey protein isolates, J. Dairy Sci. 76, 2468, 1993. 

Lieske, B. Konrad, G. Physico-chemical and functional properties of whey protein as affected by limited papain proteolysis and selective ultrafiltration. Int. Dairy J. 1996, 6(1), 13-31. 

Girard, M., Turgeon, S. L., and Paquin, P. (2002). Emulsifying properties of whey protein-carboxymethylcellulose complexes. J. Food Sci. 67,113-119. 

A combination of heat and shear has been used to create whey protein particles with controlled particle size and properties. A well-known example of the use of microparticulation of thermally denatured whey protein is for the production of Simplesse 100, a whey-based fat replacer (Lieske and Konrad, 1993). Shear can be used to modulate gel properties of whey protein isolate gels. 

The emulsifying properties of whey protein isolate that was conjugated to... 

Fachin, L., and Viotto, W.H. (2005). Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration. Int. Dairy ]. 15, 325-332. 

Konrad, G., Kleinsclamidt, T., Rohenkohl, H., and Reimerdes, E.H. (2005). Peptic partial hydrolysis of whey protein concentrate for modifying tire surface properties of whey protein. II. Effects on the emulsifying and foaming properties. Milchwissenschaft 60,195-198. 

Neirynck, N., van der Meeren, P., Bayarri Gorbe, S., Dierckx, S., and Dewettinck, K. (2004). Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins. Food Hydrocolloids 18, 949-957. 

Lim et al. (2008a,b) demonstrated that application of high pressnre (300 MPa, 15 min) conld enhance the foaming properties of WPG, which was added to low-fat ice cream to improve its body and texture. Due to the impact of high pressure on the fnnctional properties of whey proteins, the ice-cream mix containing the pressnre-treated whey protein exhibited increased overrun and foam stability and hardness than ice cream produced with untreated whey protein. 

Chicon, R., Belloque, J., Alonso, E., and Fandino, R.L. 2009. Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure. Food Hydrocolloids 23 593-599. 

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