“…Processing conditions, namely thermal treatments, pH and type and quantity of salts present also play a significant role in the functional properties of these products. Recent works evaluate the impact of thermal treatments and emerging technologies on the structure and techno-functional properties of milk proteins or characterizing the changes of bovine milk serum proteins after simulated industrial processing [ 64 , 65 ].…”
Section: Whey Protein Concentrates (Wpc) Whey Protein Isolates (Wpi) and Whey Protein Hydrolysates (Wph)mentioning
The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.
“…Surface hydrophobicity and the resultant electric charge are the most important characteristics of the protein molecule, determining its behavior towards the solvent. Surface hydrophobicity is an indicator of the character of the diverse electrostatic potential of various protein surface fragments, decisive for the protein’s spatial shape and behavior towards polar and apolar solvents [ 31 ]. One method for modifying hydrophobic/hydrophilic surface protein molecules is chemical modification such as glycosylation, and enzymatic modification (density cargo), such as dephosphorylation [ 32 ].…”
Section: Functional Properties Of Proteinsmentioning
Recently, food companies from various European countries have observed increased interest in high-protein food and other products with specific functional properties. This review article intends to present proteins as an increasingly popular ingredient in various food products that frequently draw contemporary consumers’ attention. The study describes the role of conventional, unconventional, and alternative sources of protein in the human body. Furthermore, the study explores proteins’ nutritional value and functional properties, their use in the food industry, and the application of proteins in bionanomaterials. Due to the expected increase in demand for high-protein products, the paper also examines the health benefits and risks of consuming these products, current market trends, and consumer preferences.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
