Whey Protein Production, Chemistry, Functionality, and Applications

An up-to-date overview of the dynamic field of whey protein utilization

Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas.

Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses:

• An up-to-date overview of recent developments and new applications

• Breakdowns of the chemical, nutritional, and functional properties of whey protein

• Commentary on the current and future outlooks of the whey protein market

• Examinations of the methods and manufacturing technologies that enable whey protein recovery

• A full guide to the numerous applications of whey protein in food production and other industries

Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.

Autorentext

About the Editor MINGRUO GUO is a Professor in the Department of Nutrition and Food Sciences at The University of Vermont, Burlington, VT, USA. He also holds an adjunct professor position at the Northeast Agricultural University of China.

Klappentext
An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality, and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses:

• An up-to-date overview of recent developments and new applications
• Breakdowns of the chemical, nutritional, and functional properties of whey protein
• Commentary on the current and future outlooks of the whey protein market
• Examinations of the methods and manufacturing technologies that enable whey protein recovery
• A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality, and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.

Inhalt
List of contributors xi

Preface xiii

**1 History of Whey Production and Whey Protein Manufacturing 1
**Mingruo Guo and Guorong Wang

1.1 Types of Whey 1

1.1.1 Cheese Whey 2

1.1.2 Acid Whey 4

1.2 Whey Utilization 5

1.2.1 Ancient Wisdom 6

1.2.2 Early Industrial Efforts 6

1.2.3 Modern Advancement 7

1.3 Major Commercial Available Whey Products 7

1.3.1 Lactose 7

1.3.2 Whey Powder 7

1.3.3 Whey Protein Concentrate (WPC) and Whey Protein Isolate (WPI) 8

1.3.4 Whey Protein Fraction Products 8

1.3.5 Milk Mineral Products 9

1.4 Summary 9

References 9

**2 Manufacturing Technologies of Whey Protein Products 13
**Guorong Wang and Mingruo Guo

2.1 Whey Protein Recovery Technology 14

2.1.1 Heat/Acid Precipitation 14

2.1.2 Membrane Filtration Technology 15

2.2 Whey Protein Fractionation 17

2.2.1 LA and LG Separation 19

2.2.2 GMP Separation 23

2.2.3 BSA and Immunoglobulin Fractionations 25

2.2.4 Lactoferrin and Lactoperoxidase Fractionations 25

2.3 Whey Products Processing 26

2.3.1 Clarification, Separation and Pasteurization of Liquid Whey 28

2.3.2 Membrane Filtration 29

2.3.3 Demineralization 30

2.3.4 Concentration 30

2.3.5 Drying 31

2.4 Summary 31

References 32

**3 Chemistry of Whey Proteins 39
**Mingruo Guo and Cuina Wang

3.1 Lactoglobulin 39

3.1.1 Chemistry of Lactoglobulin 39

3.1.2 Isolation and Preparation of Lactoglobulin 42

3.1.3 Biological Properties of Lactoglobulin 44

3.2 Lactalbumin 46

3.2.1 Chemistry of Lactalbumin 46

3.2.2 Isolation of Lactalbumin 49

3.2.3 Functions of Lactalbumin 49

3.3 Bovine Serum Albumin 50

3.4 Lactoferrin 52

3.5 Immunoglobulin 54

3.6 Minor Proteins 55

3.6.1 Growth Factors 55

3.6.2 Lactoperoxidase 55

3.6.3 Milk Fat Globule Membrane Proteins 56

3.6.4 Vitamin Binding Proteins 57

3.7 Summary 57

References 57

**4 Whey Protein Structure and Denaturation and Interactions with Other Food Components 67
**Cuina Wang and Mingruo Guo

4.1 Whey Protein Structure and Denaturation 67

4.1.1 Thermal Denaturation 67

4.1.2 Enzymatic Modification of Whey Protein 69

4.1.3 UltrasonicInduced Denaturation of Whey Protein 70

4.1.4 RadiationInduced Denaturation of Whey Protein 72

4.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation and Gelation 73

4.2.1 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation 73

4.2.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Gelation 74

4.3 Whey Protein and Casein Interactions 75

4.3.1 Whey Protein and Casein Interactions in Model System 75

4.3.2 Whey Protein and Casein Micelle Interaction in Milk 76

4.4 Whey Protein and Carbohydrate Interactions 77

4.4.1 Maillard Reaction Between Whey Protein and Carbohydrate 77

4.4.2 Interactions Between Whey Protein and Polysaccharides in Solution 80

4.5 Whey Protein and Other Food Components Interactions 87

4.5.1 Gelatin 87

4.5.2 Lecithin 89

4.6 Summary 90

References 90

**5 Nutritional Properties of Whey Proteins 103
**Kelsey M. Mangano, Yihong Bao, and Changhui Zhao

5.1 Amino Acid Profile: Whey Protein vs. Breast Milk Protein 103

5.2 BranchedChain Amino Acids in Whey Protein 104

5.3 Whey Protein Derivatives 105

5.4 Whey Protein Allergenicity and Digestibility 106

5.5 Therapeutic Properties of Whey Protein Components 107

5.5.1 Diabetes 107 &lt...