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Whey Protein As A Key Component In Food Systems: Physicochemical Properties, Production Technologies And Applications
R. Castro, Maria Aliciane Fontenele Domingues, A. Ohara, Paula K Okuro, Jessika Gonçalves dos Santos, R. P. Brexó, H. Sato
Published 2017 · Materials Science
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Whey protein is a potential and versatile ingredient in the development of novel and natural component in food products. It can work as a texture modifier, thickening agent, carrier/vehicle, gelling agent, surface-active component, and foaming agent among other associated functionalities and bioactivities. Nanocomposites containing whey proteins, for example, have been used as effective encapsulation systems of active food and drug components, enhancing their solubility, transport, dispersibility, bioavailability and bioaccessibility. This review provides an overview of the functional and biological properties of whey protein as a key component in food systems, focusing on their physicochemical/structural characteristics, production technologies and applications.
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