The functional and biological properties of whey proteins: prospects for the development of functional foods

Authors

• Hannu Korhonen Agricultural Research Centre of Finland, Food Research, FIN-31600 Jokioinen, Finland
• Anne Pihlanto-Leppälä Agricultural Research Centre of Finland, Food Research, FIN-31600 Jokioinen, Finland
• Pirjo Rantamäki Agricultural Research Centre of Finland, Food Research, FIN-31600 Jokioinen, Finland
• Tuomo Tupasela Agricultural Research Centre of Finland, Food Research, FIN-31600 Jokioinen, Finland

DOI: https://doi.org/10.23986/afsci.72864

Abstract

Advances in processing technologies and the accumulation of scientific data on the functional and biological properties of whey components have contributed to the growing commercial valuation of cheese whey over the last decade. New membrane separation and chromatographic techniques have made it possible to fractionate and enrich various components of whey more efficiently than before. The specific properties of these components can now be examined in greater detail and new applications developed accordingly. The utilisation of cheese whey is evolving into a new industry producing a multitude of purified ingredients for numerous purposes. The most significant areas of R&D related to whey proteins include functional foods, the rheological properties of foodstuffs, and biopharmaceuticals.