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Stability of Whey Proteins during Thermal Processing: A Review
Abstract
Whey proteins have many benefits due to their high nutritional value and their various applications in food products. A drawback of whey proteins is their instability to thermal processing, which leads to their denaturation, aggregation, and, under some conditions, gelation. As thermal processing is a major treatment in the processing of milk and milk products, its influence on whey proteins has been extensively studied. Understanding the mechanisms involved during each stage of denaturation and aggregation of whey proteins is critical to devising ways of improving their stability. These aspects are reviewed in this paper. Also covered are approaches to preventing or reducing heat‐induced aggregation of whey proteins. Inhibition of aggregate formation has considerable potential for alleviating the problems that arise from the instability of whey proteins.
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Cites
Casein interactions: Casting light on the Black Boxes, the structure in dairy products
Horne, D. S. (1998) · International Dairy Journal · doi:10.1016/s0958-6946(98)00040-5 · Cited by 723
Cited by
Dairy and plant proteins as natural food emulsifiers
Kim, W., Wang, Y., & Selomulya, C. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.09.012 · Cited by 316
Heat-induced denaturation and bioactivity changes of whey proteins
Zhang, L., Zhou, R., Zhang, J., & Zhou, P. (2021) · International Dairy Journal · doi:10.1016/j.idairyj.2021.105175 · Cited by 114
Metadata
- Authors
- Wijayanti, H. B., Bansal, N., & Deeth, H. C.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2014-10-20
- Volume
- 13
- Issue
- 6
- Pages
- 1235-1251
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W1532815580
- Cited by
- 371
- References
- 1
- FWCI
- 29.13
- Type
- journal article
- Language
- en
- Open access
- closed
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- Wijayanti, H. B., Bansal, N., & Deeth, H. C. (2014). Stability of Whey Proteins during Thermal Processing: A Review. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12105
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