Professional paper

Molecular basis of whey protein functionality

Zoran Herceg orcid.org/0000-0003-3967-6676 ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia
Anet Režek ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia
Suzana Rimac Brnčić orcid.org/0000-0002-5657-9379 ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia

Abstract

Whey proteins constitute 18-20% of total milk protein content. Their nutritive value, accompanied by diverse physico-chemical and functional properties, make whey proteins widely applicable in food industry. Highly risen demands of consumers for tastier, healthier, suitable and more natural food products have given dairy industry the opportunity for development and enrichment of food products with whey protein supplements in order to increase their functional and nutritive properties. Development of these supplements mainly depended on recognition of the importance in understanding molecular basis of whey protein functionality from food scientists. Thereby, the aim of this paper is to expose the basis of whey protein functionality at one place, as the important supplement for food products.

Keywords

whey protein; molecular basis of protein functionality

Hrčak ID:

23065

URI

https://hrcak.srce.hr/23065

Publication date:

14.5.2008.

Article data in other languages: croatian

Visits: 4.310 *