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Whey Processing, Functionality and Health Benefits

Whey Processing, Functionality and Health Benefits

Charles Onwulata (Editor), Peter Huth (Editor)

ISBN: 978-0-813-80387-6 March 2009 Wiley-Blackwell 416 Pages




Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far.

Topics covered in this volume include:

  • Whey utilization history and progress in process technology
  • Fractionation and separation with health implications
  • Whey emulsions and stability in acidic environments
  • Current applications in films, coatings, and gels
  • Texturized whey in snacks, meat analogs and candies
  • Nanoparticles in hydrogels for delivery of bioactive components
  • Whey protein role in human health

Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.

Contributors ix

Preface xiii

Chapter 1. Whey Protein Production and Utilization: A Brief History 1
Michael H. Tunick

Chapter 2. Whey Protein Fractionation 15
Laetitia M. Bonnaillie and Peggy M. Tomasula

Chapter 3. Separation of β-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses 39
Raj Mehra and Brendan T. O’Kennedy

Chapter 4. Whey Protein-Stabilized Emulsions 63
David Julian McClements

Chapter 5. Whey Proteins: Functionality and Foaming under Acidic Conditions 99
Stephanie T. Sullivan, Saad A. Khan, and Ahmed S. Eissa

Chapter 6. Whey Protein Films and Coatings 133
Kirsten Dangaran and John M. Krochta

Chapter 7. Whey Texturization for Snacks 169
Lester O. Pordesimo and Charles I. Onwulata

Chapter 8. Whey Protein-Based Meat Analogs 185
Marie K. Walsh and Charles E. Carpenter

Chapter 9. Whey Inclusions 201
K.J. Burrington

Chapter 10. Functional Foods Containing Whey Proteins 213
B. Faryabi, S. Mohr, Charles I. Onwulata, and Steven J. Mulvaney

Chapter 11. Whey Protein Hydrogels and Nanoparticles for Encapsulation and Controlled Delivery of Bioactive Compounds 227
Sundaram Gunasekaran

Chapter 12. Whey Proteins and Peptides in Human Health 285
P.E. Morris and R.J. FitzGerald

Chapter 13. Current and Emerging Role of Whey Protein on Muscle Accretion 385
Peter J. Huth, Tia M. Rains, Yifan Yang, and Stuart M. Phillips

Chapter 14. Milk Whey Processes: Current and Future Trends 369
Charles I. Onwulata

Appendix 391

Index 393

  • Reviews the current state of the science of whey protein processing and functionality
  • Explores health benefit implications and documents biological role of whey proteins
  • Guides product developers in creating new ingredients and innovative products
  • Exceptional collection of expertise represented by chapter authors and editors