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Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry
This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of ch...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662358/ https://www.ncbi.nlm.nih.gov/pubmed/26761849 http://dx.doi.org/10.5851/kosfa.2015.35.3.350 |
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author | Jeewanthi, Renda Kankanamge Chaturika Lee, Na-Kyoung Paik, Hyun-Dong |
author_facet | Jeewanthi, Renda Kankanamge Chaturika Lee, Na-Kyoung Paik, Hyun-Dong |
author_sort | Jeewanthi, Renda Kankanamge Chaturika |
collection | PubMed |
description | This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application. |
format | Online Article Text |
id | pubmed-4662358 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-46623582016-01-04 Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry Jeewanthi, Renda Kankanamge Chaturika Lee, Na-Kyoung Paik, Hyun-Dong Korean J Food Sci Anim Resour Article This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application. Korean Society for Food Science of Animal Resources 2015 2015-06-30 /pmc/articles/PMC4662358/ /pubmed/26761849 http://dx.doi.org/10.5851/kosfa.2015.35.3.350 Text en Copyright © 2015, Korean Society for Food Science of Animal Resources http://creativecommons.org/licences/by-nc/4.0 This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Jeewanthi, Renda Kankanamge Chaturika Lee, Na-Kyoung Paik, Hyun-Dong Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry |
title | Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry |
title_full | Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry |
title_fullStr | Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry |
title_full_unstemmed | Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry |
title_short | Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry |
title_sort | improved functional characteristics of whey protein hydrolysates in food industry |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662358/ https://www.ncbi.nlm.nih.gov/pubmed/26761849 http://dx.doi.org/10.5851/kosfa.2015.35.3.350 |
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