Factors Affecting the Functional Properties of Whey Protein Products: A Review

Abstract

Numerous why protein products (WPP) have been developed as excellent food ingredients with unique functional properties. However, the functional properties of WPP are affected by several compositional and processing factors. Recently, novel processing technologies such as high hydrostatic pressure, ultrasound, extrusion and tribomechanical activation have been used to modify the functional properties of WPP. Also, WPP have been used as delivery systems for functional ingredients and in edible films. The present paper reviews the latest developments in the role of different factors on the functional properties of WPP with emphasis on novel processing technologies, and interaction with other food ingredients

Keywords:

• whey protein concentrate
• whey protein isolate
• modified whey proteins Polysaccharides
• functional properties
• foaming properties
• emulsifying properties
• gel formation