A large variety of dairy protein preparations are presently available on a commercial scale, including caseins and coprecipitates, whey protein concentrates, whey protein isolates and specific whey protein fractions such as β-lactoglobulin, α-lactalbumin-enriched fractions and lactoferrin. Casein in micellar form is obtained by microfiltration procedures. The functional performance of these preparations is influenced by their protein composition as well as by the presence of non-protein constituents and by processing. The association of dairy proteins with fat globules is the basis of emulsion stabilization. Whey proteins are well known for their high nutritional value and versatile functional properties in food products. Estimates of the worldwide production of whey indicate that about 700,000 tonnes of true whey proteins are available as valuable food ingredients. Nutritional and functional characteristics of whey proteins are related to the structure and biological functions of these proteins. Whey protein concentrates (WPC) are ingredients widely used in food industry in a variety of formulated products, such as dairy, bakery, meat beverage and infant formula products due to the excellent functional properties of their proteins. Moreover, WPC production represents the best means for the utilization of whey proteins. This work is a review on the functional properties of whey protein concentrates.
Dr. Aikaterini Georgala georgala@aua.gr
