| Titles |
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English :
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Nutritional and functional characteristics and uses of whey proteins with particular references to Egyptian studies
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| Abstract |
Whey proteins are recognized for their high nutritional value and versatile functional properties in a multitude of food products.
Whey proteins are easily digested and contain an amino acid profile that meets or exceeds all the essential amino acid requirements set by the Food and Agriculture Organization/World Health Organization (FAO/WHO). Whey protein is of high biological value compared to most other proteins. They have a significant role in the prevention of degenerative diseases and improving body function. Thus, whey proteins are important ingredients in functional foods.
In addition, the functional potentiality of whey proteins for improving desired product characteristics has aroused much interest. However, different food applications require different specific functional contributions of WPCs in terms of solubility, foaming, emulsifying, and water binding and gelling characteristics.
The present review highlights the composition and characteristics of whey proteins, their nutritional and functional properties and their uses with particular reference of Egyptian studies.
Key words: Whey proteins, compositions, characteristics, biological functions, functional properties.
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| Publication year |
2007
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| Pages |
p.17
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| serial title |
10th Egyptian Conference for Dairy Science and Technology
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد عبد السلام
المركز القومى للبحوث
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| Agris Categories |
Food science and technology
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AGROVOC
TERMS |
Milk byproducts.
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| Proposed Agrovoc |
whey proteins;compositions;characteristics;biological functions;functional properties;
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| Publication Type |
Conference/Workshop
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