Whey protein hydrolysates: Techno-functional perspective.

ABSTRACT

The paper deals with the techno-functional perspective of whey protein hydrolysates. Molecular changes occurring during protein hydrolysis result in modified techno-functional behavior of the hydrolysates compared to the intact protein such as altered solubility, viscosity, sensory properties, and emulsion and foam properties. It plays important role as an antioxidant to help increase body immune system. Whey components have ability to improve the host antioxidant defense and lower oxidant burden which is emerging as a premier contribution to population health. The utilization potential of whey and its derivates in many food products, including dairy products, nutritional beverages and prepared foods is highlighted.