Functional Properties of Caseins and Whey Proteins

2022 ◽  
pp. 579-585
Author(s):  
H. Singh ◽  
S. Li
Keyword(s):  
Functional Properties ◽  
Whey Proteins

Functional properties and Angiotensin-I converting enzyme inhibitory activity of soy–whey proteins and fractions

2014 ◽  
Vol 64 ◽  
pp. 598-602 ◽  
Author(s):  
Tajudini Akande Lassissi ◽  
Navam S. Hettiarachchy ◽  
Srinivas J. Rayaprolu ◽  
Arvind Kannan ◽  
Michael Davis
Keyword(s):  
Functional Properties ◽  
Inhibitory Activity ◽  
Whey Proteins ◽  
Converting Enzyme ◽  
Angiotensin I ◽  
Angiotensin I Converting Enzyme

scholarly journals Surface Activity and Related Functional Properties of Peptides Obtained from Whey Proteins

1993 ◽  
Vol 76 (1) ◽  
pp. 321-328 ◽  
Author(s):  
S.F. Gauthier ◽  
P. Paquin ◽  
Y. Pouliot ◽  
S. Turgeon
Keyword(s):  
Surface Activity ◽  
Functional Properties ◽  
Whey Proteins

scholarly journals Whey Proteins Are More Efficient than Casein in the Recovery of Muscle Functional Properties following a Casting Induced Muscle Atrophy

PLoS ONE ◽  
2013 ◽  
Vol 8 (9) ◽  
pp. e75408 ◽  
Author(s):  
Vincent Martin ◽  
Sébastien Ratel ◽  
Julien Siracusa ◽  
Pascale Le Ruyet ◽  
Isabelle Savary-Auzeloux ◽  
...  
Keyword(s):  
Functional Properties ◽  
Muscle Atrophy ◽  
Whey Proteins

scholarly journals The functional properties, modification and utilization of whey proteins

1986 ◽  
Vol 5 (2) ◽  
pp. 98-104
Author(s):  
B. G. Venter ◽  
A. E. J. McGill
Keyword(s):  
Whey Protein ◽  
Functional Properties ◽  
Nutritional Value ◽  
Whey Proteins ◽  
Essential Amino Acids ◽  
Chemical Recovery ◽  
Human Consumption ◽  
Foaming Properties ◽  
Recovery Processes ◽  
True Digestibility

Whey protein has an excellent nutritional value and exhibits a functional potential. In comparison with certain other food proteins, the whey protein content of essential amino acids is extremely favourable for human consumption. Depending on the heat-treatment history thereof, soluble whey proteins with utilizable functional properties, apart from high biological value, true digestibility, protein efficiency ratio and nett protein utilization, can be recovered. Various technological and chemical recovery processes have been designed. Chemically and enzymatically modified whey protein is manufactured to obtain technological and functional advantages. The important functional properties of whey proteins, namely hydration, gelation, emulsifying and foaming properties, are reviewed.

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