Composition, Physicochemical and Functional Properties of Reference Whey Protein Concentrates

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Abstract
Four reference whey protein concentrates (WPCs) were prepared from pasteurized and nonpasteurized acid casein whey and Cheddar cheese whey using ultrafiltration/diafiltration and spray drying processes. The WPCs exhibited comparable composition, protein solubility and PAGE and reverse phase HPLC properties. Major differences were observed in the viscosity and foaming properties of the reference WPCs as a function of pH. The WPCs generally produced higher foam expansion but lower viscosity and stability values than for liquid egg white protein. The findings were discussed in terms of the need for additional, fundamental knowledge of the physicochemical structure and reactivity of whey proteins to understand the reasons for their poor functional performance.

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