Advanced search
Publication Cover
Critical Reviews in Food Science and Nutrition Volume 33, 1993 - Issue 6
Submit an article Journal homepage
2,330
Views
440
CrossRef citations to date
0
Altmetric
Original Articles

Whey protein concentrates and isolates: Processing and functional properties

C. V. Morr Department of Food Science and Technology, Ohio State University, Columbus, OH, 43210–1097
&
E. Y. W. Ha Department of Food Science and Technology, Ohio State University, Columbus, OH, 43210–1097
Pages 431-476 | Published online: 29 Sep 2009
 
Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days

Abstract

Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, β‐lactoglobulin β‐Lg), α‐lactalbumin (α‐La), bovine serum albumin (BSA), and immunoglobulin (Ig). This knowledge has been acquired in terms of: (1) procedures for isolation, purification, and characterization of the individual whey proteins in buffer solutions; and (2) whey fractionation technologies for manufacturing whey protein concentrates (WPC) with improved chemical and functional properties in food systems. This article is a critical review of selected publications related to (1) whey fractionation technology for manufacturing WPC and WPI; (2) fundamental properties of whey proteins; and (3) factors that affect protein functionality, that is, composition, protein structure, and processing.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related Research Data

Flavour of heated milks. A review
Source: Elsevier BV
Functionality of heated milk proteins in dairy and related foods.
Source: American Dairy Science Association
Functional properties of proteins: Possible relationships between structure and function in foams
Source: Elsevier BV
Encapsulation of cinnamon essential oil in whey protein enhances the protective effect against single or combined sub-chronic toxicity of fumonisin B1 and/or aflatoxin B1 in rats.
Source: Springer Science and Business Media LLC
Preparation of Lactoferrin by Hydrophobic Interaction Chromatography from Milk Acid Whey
Source: American Dairy Science Association
Iron-Catalyzed Oxidation of Menhaden Oil as Affected by Emulsifiers
Source: Wiley
Trends in Whey Fractionation and Utilization, A Global Perspective
Source: American Dairy Science Association
Influence of pH and ionic environment on thermal aggregation of whey proteins
Source: American Chemical Society (ACS)
Functional Characterization of Protein Stabilized Emulsions: Effect of Processing.
Source: Wiley
A Simple Fluorometric Method for Fat‐Binding Capacity as an Index of Hydrophobicity of Proteins
Source: Wiley
Hydrophobicity and Emulsifying Activity of Milk Proteins
Source: Oxford University Press (OUP)
Nomemclature of the proteins of cow's milk: fourth revision.
Source: American Dairy Science Association
Four Factor Response Surface Experimental Design for Evaluating the Role of Processing Variables Upon Protein Denaturation in Heated Whey Systems
Source: American Dairy Science Association
Volatiles from interactions of Maillard reactions and lipids
Source: Informa UK Limited
The biological significance of the non-immunoglobulin protective proteins in milk: lysozyme, lactoferrin, lactoperoxidase.
Source: Springer Netherlands
Emulsifying Properties of Food Proteins: Development of a Standardized Emulsification Method
Source: Wiley
THE PROTECTIVE EFFECT OF SMALL AMOUNTS OF ANIONIC DETERGENTS ON THE THERMAL AGGREGATION OF CRUDE OVALBUMIN
Source: Wiley
Formation and Coalescence Stability of Emulsions Stabilized by Different Milk Proteins
Source: Wiley
Headspace analysis of hard cheeses
Source: Cambridge University Press (CUP)
Off-flavors of whey protein concentrates: A literature review
Source: Elsevier BV
Introductory lecture
Source: Royal Society of Chemistry (RSC)
COMPOSITION, PROPERTIES AND USES OF WHEY PROTEIN CONCENTRATES
Source: Wiley
Effect of heat and other factors upon foaming properties of whey protein concentrates
Source: Wiley
Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography
Source: HAL CCSD
The Binding of Calcium Ions by β-Lactoglobulin Both before and after Aggregation by Heating in the Presence of Calcium Ions
Source: American Chemical Society (ACS)
A differential scanning calorimetric study of the thermal denaturation of bovine beta-lactoglobulin. Thermal behaviour at temperatures up to 100 degrees C.
Source: Elsevier BV
Relationship Between Hydrophobicity and Emulsifying Properties of Some Plant Proteins
Source: Elsevier BV
Some Observations on the Flavor of Acid Whey
Source: Elsevier BV
Compression and impact strength of gels, prepared from fractionated whey proteins, in relation to composition and microstructure
Source: Cambridge University Press (CUP)
Comparison of flavor isolation techniques applied to Cheddar cheese.
Source: American Chemical Society (ACS)
Hydrophobic binding of hydrocarbons by proteins. I. Relationship of hydrocarbon structure
Source: Elsevier BV
Multiple regression and response surface analysis of the effects of calcium chloride and cysteine on heat-induced whey protein gelation
Source: American Chemical Society (ACS)
The Gelation Of Proteins
Source: Elsevier
Effect of heating and elevated temperature storage on cheese whey.
Source: Wiley
Emulsifying and Structural Properties of β-Lactoglobulin at Different PHs
Source: Oxford University Press (OUP)
Conjugated Polyene Fatty Acids as Fluorescent Probes: Synthetic Phospholipid Membrane Studies
Source: American Chemical Society (ACS)
Spherosil-S Ion Exchange Process for Preparing Whey Protein Concentrate
Source: Wiley
A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure
Source: Wiley
The effect of calcium on bovine α-lactalbumin conformational transitions by ultraviolet difference and fluorescence spectrophotometry
Source: Elsevier BV
Properties of whey protein concentrate prepared by heating under acidic conditions
Source: American Dairy Science Association
Relationships Between Hydrophobicity and Foaming Characteristics of Food Proteins
Source: Wiley
FUNCTIONAL CHARACTERISTICS OF WHEY PROTEIN CONCENTRATES
Source: Wiley
Determination of protein hydrophobicity using a sodium dodecyl sulfate binding method.
Source: American Chemical Society (ACS)
Influence of Shear Treatments on Consistency and Gelling Properties of Whey Protein Isolate Suspensions
Source: Wiley
Milk and Dairy Products
Source: Wiley-VCH Verlag GmbH & Co. KGaA
Changes in Gelling Behavior of Whey Protein Isolate and β‐Lactoglobulin During Storage: Possible Mechanism(s)
Source: Wiley
Standardized procedure for measuring foaming properties of three proteins, a collaborative study
Source: Wiley
Nonenzymatic Browning in Edible Spray-Dried Whey. Identification of Some Volatile Components
Source: American Dairy Science Association
Isolation of some minor milk proteins, distributed in acid whey from approximately 100,000 to 250,000 daltons of particle size.
Source: American Dairy Science Association
Clarification des lactosérums doux par agrégation thermocalcique de la matière grasse résiduelle
Source: EDP Sciences
Characterization of the Composition, Physicochemical and Functional Properties of Acid Whey Protein Concentrates
Source: Wiley
Analysis of the fruity off-flavor in milk using headspace concentration capillary column gas chromatography
Source: American Chemical Society (ACS)
Milk proteins: physicochemical and functional properties
Source: Informa UK Limited
Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins
Source: Wiley
Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization
Source: Informa UK Limited
Model Food System Approaches for Evaluating Whey Protein Functionality
Source: American Dairy Science Association
Functional Milk Proteins: Production and Utilization—Whey-Based Ingredients
Source: Springer New York
Neutral Salt Effects on Stability of Whey Protein Isolate Foams
Source: Wiley
Influence of Milk Fat, Milk Solids, and Light Intensity on the Light Stability of Vitamin A and Riboflavin in Lowfat Milk
Source: American Dairy Science Association
Reexamination of Fat Globule Clustering and Creaming in Cow Milk
Source: American Dairy Science Association
Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate
Source: American Chemical Society (ACS)
Effects of controlled sulfitolysis of bovine serum albumin on droplet size and surface area of emulsions
Source: American Chemical Society (ACS)
A rapid method for extraction of total lipids from whey protein concentrates and separation of lipid classes with solid phase extraction
Source: Wiley
Effect of Calcium Binding on Thermal Denaturation of Bovine α-Lactalbumin
Source: American Dairy Science Association
Effect of Processing on Whey Protein Functionality
Source: American Dairy Science Association
Relationship between surface functional properties and flexibility of proteins detected by the protease susceptibility
Source: American Chemical Society (ACS)
Volatile Constituents of Whey Powder Subjected to Accelerated Browning
Source: American Dairy Science Association
Kinetics of Browning and Protein Quality Loss in Whey Powders During Steady State and Nonsteady State Storage Conditions
Source: Wiley
Composition and Properties of Spherosil-QMA Whey Protein Concentrate
Source: Wiley
Factors Affecting the Heat Aggregation of Proteins in Selected Skimmilk Sera
Source: American Dairy Science Association
Experimental and theoretical aspects of protein folding.
Source: Elsevier
Composition, Physicochemical and Functional Properties of Reference Whey Protein Concentrates
Source: Wiley
Influence of spray-drying conditions on microencapsulation of fish oil and chia oil
Source: Informa UK Limited
Liquid whey protein concentrates as primary raw material for acid dairy gels
Source: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Location of sulfhydryl and disulfide groups in bovine -lactoglobulins and effects of urea.
Source: American Chemical Society (ACS)
Physicochemical Aspects of Whey Protein Functionality
Source: American Dairy Science Association
Steam volatile constituents of stale nonfat dry milk. Role of the Maillard reaction in staling
Source: American Chemical Society (ACS)
Applications of Membrane Technology in the Dairy Industry
Source: CRC Press
PROCESSING OF WHEY BY MEANS OF MEMBRANES AND SOME APPLICATIONS OF WHEY PROTEIN CONCENTRATE
Source: Wiley
Gelation and Coagulation
Source: AMERICAN CHEMICAL SOCIETY
Chemistry of Processing
Source: Springer US
Organoleptic Evaluation of the Effectiveness of Antioxidants in Milk Fat
Source: American Dairy Science Association
Microcoagulation of a whey protein isolate by extrusion cooking at acid pH
Source: Wiley
Compositional Factors That Affect the Emulsifying and Foaming Properties of Whey Protein Concentrates
Source: Wiley
Effect of CaCl2 and KCl on Physiochemical Properties of Model Nutritional Beverages Based on Whey Protein Stabilized Oil‐in‐Water Emulsions
Source: Wiley
α-Lactalbumin: A calcium metalloprotein
Source: Elsevier
Gelation of Commercial Whey Protein Concentrates: Effect of Removal of Low‐Molecular‐Weight Components
Source: Wiley
Effect of Calcium, N-Ethylmaleimide and Casein upon Heat-Induced Whey Protein Aggregation
Source: American Dairy Science Association
Beneficial and Adverse Effects of Water-Protein Interactions in Selected Dairy Products
Source: American Dairy Science Association
Light-Induced Changes in Taste, Appearance, Odor, and Riboflavin Content of Cheese
Source: American Dairy Science Association
Aggregation and Denaturation Involved in Gel Formation
Source: AMERICAN CHEMICAL SOCIETY
Effect of heat on α-lactalbumin and β-lactoglobulin in bovine milk
Source: Cambridge University Press (CUP)
Evaluation of Nine Semi-pilot Scale Whey Pretreatment Modifications for Producing Whey Protein Concentrate
Source: Wiley
Isolation of Lactoperoxidase of 89,000 Daltons and a Globulin of 81,000 Daltons from Milk Acid Whey
Source: American Dairy Science Association
Trends in whey protein fractionation.
Source: Springer Science and Business Media LLC
Raman studies of bovine serum albumin.
Source: Wiley
Irreversible heat denaturation of bovine α-lactalbumin
Source: Cambridge University Press (CUP)
Factors Influencing Whey Protein Gel Rheology: Dialysis and Calcium Chelation
Source: Wiley
Changes in the Functionality of Dry Whey Protein Concentrate During Storage
Source: American Dairy Science Association
Determination of molecular weight of soluble ovalbumin aggregates during heat denaturation using low angle laser light scattering technique.
Source: Oxford University Press (OUP)
Milk Proteins for Edible Films and Coatings
Source: HAL CCSD
Whey protein aggregate thermal stability…
Source: Wiley
Nomenclature of Proteins of Cow's Milk: Fifth Revision
Source: American Dairy Science Association
Critical Aspects in Development of Whey Protein Concentrate
Source: American Dairy Science Association
Determination of the beta‐Lactoglobulin, alpha‐Lactqdbumin and Bovine Serum Albumin of Whey Protein Concentrates and Their Relationship To Protein Functionality
Source: Wiley
THE EFFECT OF DIALYSIS ON HEAT-INDUCED GELATION OF WHEY PROTEIN CONCENTRATE1
Source: Wiley
Purification and separation of multiple forms of lactophorin from bovine milk whey and their immunological and electrophoretic properties.
Source: American Dairy Science Association
THE NONENZYMATIC BROWNING REACTION AS AFFECTED BY WATER IN FOODS
Source: Elsevier
Properties and Molecular Interactions of Whey Protein Concentrate upon Storage
Source: American Dairy Science Association
Effects of Various Heat Treatments on Structure and Solubility of Whey Proteins
Source: American Dairy Science Association
Protein-based Fat Replacers – A Review of Recent Advances
Source: Informa UK Limited
Solubility and Viscosity
Source: AMERICAN CHEMICAL SOCIETY
Effects of various anions on the rheological and gelling behavior of soy proteins: thermodynamic observations
Source: American Chemical Society (ACS)
Effect of Whey Pretreatment on Composition and Functional Properties of Whey Protein Concentrate
Source: Wiley
Emulsifying properties of proteins: evaluation of a turbidimetric technique
Source: American Chemical Society (ACS)
Interactions in Protein/Polysaccharide/Calcium Gels
Source: Wiley
Residual Milk Coagulants in Whey — Their Inactivation and Effects on Ultrafiltration Flux and Nitrogen Yields
Source: American Dairy Science Association
Composition of Milk Products
Source: Springer US
Cheese Whey Proteins Isolated with Polyacrylic Acid
Source: American Dairy Science Association
Effectiveness of milk whey protein-based ready-to-use therapeutic food in treatment of severe acute malnutrition in Malawian under-5 children: A randomised, double-blind, controlled non-inferiority clinical trial
Source: Wiley
Structure-function relationships of food proteins: with an emphasis on the importance of protein hydrophobicity
Source: American Chemical Society (ACS)
Microfiltration Affinity Purification of Lactoferrin and Immunoglobulin G from Cheese Whey
Source: Wiley
Factors important to the gelation of whey protein concentrates
Source: Elsevier BV
Structural and Functional Properties of Caseinate and Whey Protein Isolate as Affected by Temperature and pH
Source: Wiley
Effects of Heat Processing on the Functionality of Whey Protein Concentrates
Source: Wiley
Relationships of Hydrophobicity to Emulsifying Properties of Heat Denatured Proteins
Source: Wiley
Flavor isolation from fatty foods via solvent extraction and membrane dialysis
Source: Wiley
Comparative Meta-Analysis of the Effect of Concentrated, Hydrolyzed, and Isolated Whey Protein Supplementation on Body Composition of Physical Activity Practitioners.
Source: MDPI AG
Changes in the Hydrophobicity and Functionality of Whey during the Processing of Whey Protein Concentrates
Source: Wiley
Prediction of the Strength of Whey Protein Gels Based on Composition
Source: Wiley
Effects of temperature on food proteins and its implications on functional properties.
Source: Informa UK Limited
Protein-water interactions and functional properties
Source: Wiley
Effect of HTST Pasteurization of Milk, Cheese Whey and Cheese Whey UF Retentate upon the Composition, Physicochemical and Functional Properties of Whey Protein Concentrates
Source: Wiley
Hydroxyl Radical-Stressed Whey Protein Isolate: Chemical and Structural Properties
Source: Springer Science and Business Media LLC
Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
Source: Elsevier BV
A Literature Review
Source: AMERICAN CHEMICAL SOCIETY
Heat Denaturation of Whey and Model Protein Systems
Source: American Dairy Science Association
Denaturation and the effects of temperature on hydrophobic-interaction and reversed-phase high-performance liquid chromatography of proteins
Source: Elsevier BV
Whey protein sweetened with Stevia rebaudiana Bertoni (Bert.) increases mitochondrial biogenesis markers in the skeletal muscle of resistance-trained rats.
Source: Springer Science and Business Media LLC
Effects of Ca++, Mg++ and Na+ on Heat Aggregation of Whey Protein Concentrates
Source: Wiley
Effect of proteose-peptone on the heat gelation of whey protein isolates
Source: Cambridge University Press (CUP)
Structural and conformational basis of the resistance of .beta.-lactoglobulin to peptic and chymotryptic digestion
Source: American Chemical Society (ACS)
Encapsulation of cinnamon oil in whey protein counteracts the disturbances in biochemical parameters, gene expression, and histological picture of the liver and pancreas of diabetic rats
Source: Springer Science and Business Media LLC
Hydrogen peroxide alteration of whey proteins in whey and concentrated whey systems.
Source: American Dairy Science Association
Heat-Induced Changes in the Proteins of Whey Protein Concentrate
Source: Wiley
Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane
Source: Springer Netherlands
Nonenzymic browning in a lactose-casein model system
Source: American Chemical Society (ACS)
Caractéristiques rhéologiques et gélification thermique du concentré de protéines de lactosérum
Source: HAL CCSD
Functional and technological aspects of whey powder and whey protein products
Source: Wiley
Emulsifying Properties of Food Proteins: Bovine Serum Albumin
Source: Wiley
Structure and Function of Protein-Based Edible Films and Coatings
Source: Springer New York

Linking provided by 

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.