Whey Proteins: A potential ingredient for food industry- A review

Abstract

Whey, a byproduct of cheese and whey manufacturing was considered as waste of dairy industry. There has been a continuous increase in dry whey production due to advances in processing technologies such as ultra filtration, reverse osmosis and nanofiltration process. High value whey based ingredients has received much more attention in food industry due to its exceptional functional and nutritional properties. It is an important source of bioactive peptides, essential amino acids, b-Lactoglobulin, Lactalbumin, Immunoglobulin, Lactoferrin. Whey protein concentrate (WPC), whey protein isolate (WPI) and hydrolyzed whey protein (HWP) are the key products obtained from whey. Whey protein plays an important role in development of whey protein based functional food in addition to its therapeutic application. Whey protein extensively used as an antimicrobial in edible film and as protective material to improve shelf life of food. The purpose of this review to highlight the importance of whey protein as a source of new-generation functional ingredients in food industry.

The interactions between anthocyanin and whey protein: A review

“…The WP then unfold at the interface with hydrophilic and hydrophobic groups toward the liquid and air phase, respectively, and form highly viscoelastic interfacial film that stabilizes the air bubbles (Xiong et al, 2020). Similar to foaming, the role of WP in emulsification is to provide an interfacial membrane around the lipid globule to prevent creaming, coalescence, flocculation, and oiling off (Kumar et al, 2018). The gelation of WP starts with the initial unfolding of a WP molecule followed by subsequent aggregation either by addition of salt or decreasing the pH (Kharlamova et al, 2018).…”

“…WP could also replace other animal proteins to stabilize the meat products. A study showed that meatless patties containing textured WP with mushroom and vegetable flavor had similar acceptability as commercial soya patty (Kumar et al, 2018). Concentrations of WP exceeding 50% can create products with functional properties that are helpful as a fat replacer in low fat ice cream (Akbari et al, 2019).…”

“…The addition of WP to bread or bakery products not only improved the output and nutritional value of the products, but also changed the products structure to be softer and finer and increased the fermented milk flavor (Shishkina et al, 2019). WP is also added to fruit jams, jellies, carbonated beverages, and fruit juices because they are soluble in low pH (Kumar et al, 2018).…”

“…Whey proteins (WP) are widely used in food products because they have excellent functional and nutritional properties (Kumar et al, 2018). Many studies report the interaction between protein and phenolic compounds (Ozdal et al, 2013).…”

The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat

“…The main ingredient of the described formula is whey protein concentrate (WPC80). It is a rich source of amino acids and contains a high concentration of essential amino acids [ 5 ]. Additionally, another ingredient of the described formula, acid casein, has water-binding properties [ 6 ].…”