Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece.
Crit Rev Food Sci Nutr. 2020;60(22):3793-3806. doi: 10.1080/10408398.2019.1708263. Epub 2020 Jan 30.
Whey proteins are globular milk proteins with numerous functional properties and a broad potential for usage in food and supplement-pharmaceutical products. Under various denaturing conditions, whey proteins unfold, form aggregates, microparticles, while at sufficiently high concentrations, gel networks are created. The continuously growing research interest makes it necessary to discuss the recent advances and achievements in this area, including the basic principles of the structural assembly's kinetics along with the different approaches undertaken to fabricate whey protein gels as well as the means to modulate the gel physical properties. This article also focuses on the use of ethanol to modify the structure and functionality of whey proteins, as an alternative way to change the protein conformation and thereby gelation phenomena and functionality.
乳清蛋白是球状的牛奶蛋白，具有多种功能特性，在食品和补充剂-药物产品中有广泛的应用潜力。在各种变性条件下，乳清蛋白展开形成聚集物、微粒，而在足够高的浓度下，则会形成凝胶网络。不断增长的研究兴趣使得有必要讨论该领域的最新进展和成果，包括结构组装动力学的基本原理以及为制造乳清蛋白凝胶而采用的不同方法，以及调节凝胶物理性质的手段。本文还重点介绍了使用乙醇来修饰乳清蛋白的结构和功能，这是改变蛋白质构象从而影响凝胶化现象和功能的另一种方法。
