Whey proteins: Technological-functional properties and appliance possibility

Abstract

High nutritional value expressed with well balanced essential amino acid ratio, as well as favorable physic-chemical properties, make whey proteins very interesting ingredients for food industry and other industry branches. Whey proteins are mostly used for the improvement of nutritive value of the final product, as well as for the attaining certain technological-functional properties of product, such as foam or gel forming and emulsion forming and stabilization. Wide palette of products based on whey proteins is well know and whey protein concentrates, isolates and hydrolysates have the widest appliance. However, in recent world literature, more and more data show significant therapeutic effect of some less represented whey proteins, even in a medical treatment of the most serious illnesses. Refined whey proteins have defensive role in organism and therapeutic function, which opens possibility of refined whey protein industry development.

Visoka nutritivna vrednost izražena dobro izbalansiranim odnosom esencijalnih aminokiselina, kao i povoljne fizičko-hemijske osobine čine serum proteine vrlo interesantnim ingredijentima u prehrambenoj i drugim granama industrije. Serum proteini se najčešće koriste u cilju poboljšanja hranljive vrednosti finalnog proizvoda, kao i radi postizanja određenih tehnološko-funkcionalnih svojstava proizvoda, poput obrazovanja pene ili gela, obrazovanja i stabilizacije emulzije. Danas je poznata široka paleta proizvoda na bazi serum proteina, pri čemu su proteinski koncentrati, izolati i hidrolizati našli najširu primenu. Međutim, u savremenoj svetskoj literaturi sve je više podataka o značajnom terapeutskom efektu pojedinih manje zastupljenih serum proteina čak i pri lečenju i najtežih oboljenja, što otvara mogućnost razvoja industrije prečišćenih proteina surutke, koji imaju odbrambenu ulogu u organizmu i terapeutsku funkciju.