Whey Proteins: From Milk to Medicine

Whey Proteins: From Milk to Medicine covers several aspects of whey proteins, from their basic properties, to their many industrial, nutritional and therapeutic applications. The book addresses their chemistry, analysis and functional properties, heat sensitivity, interactions with other chemicals (proteins, carbohydrates, metals), modifications (hydrolysis, aggregation, conjugation), commercial aspects, such as their industrial preparation, processing and applications, and their role in nutrition, sports, exercise, health and wellness. Readers will gain a better understanding of the chemical nature of the various whey proteins in cow’s milk and the milk of other species.

Topics covered include their unique physical and functional properties, including their ability to form foams, films, gels and emulsions, either on their own or with other compounds, the industrial processes used to extract whey proteins from milk, their nutritive value, and their application in the fields of sports, exercise science and medicine.

Presents up-to-date coverage of whey proteins, from milk to medicineContains an analysis of whey proteins’ unique functional properties which have contributed to their application in a wide range of productsOffers an overview of the effects of thermal and non-thermal processes on whey proteins’ characteristicsDescribes the rationale for, and benefits of, using whey proteins in health and wellness preparations

1. Whey proteins: an overview Hilton Deeth and Nidhi Bansal 2. A History of the Development & Application of Whey Protein Concentrates Julian Price 3. Whey protein products: Isolate, concentrates, microparticulated Phil Kelly 4. Changes in whey protein powders during storage Eve-Anne Norwood, Romain Jeantet, Pierre Schuck, Cécile le Floch and Thomas Croguennec 5. Analytical methods for measuring or detecting whey proteins Thao Thi Thu Le, Lotte Bach Larsen and Di Zhao 6. Thermal denaturation and aggregation of whey proteins and methods of prevention Heni Budi Wijayanti, Eoin G. Murphy, Sean A. Hogan, & André Brodkorb

7. Interaction of whey proteins with carbohydrates James A. O'Mahony 8. Effects of non-thermal processing technologies on whey proteins: Thom Huppertz 9. Whey protein ingredient applications Phil Kelly 10. Flavour aspects of whey protein ingredients MaryAnne Drake 11. Whey protein films and coatings Markus Schmid and Kerstin Müller 12. Whey proteins in infant formula Mark Fenelon, Rita Hickey, Aoife Buggy, Eoin Murphy and Noel McCarthy 13. Whey protein in nutrition bars Peng Zhou and Naiyan Lu 14. Whey protein products 2: hydrolysates Bimlesh Mann 15. Nutritive Aspects of Whey Proteins Veronique LaGrange and David Clark 16. Whey proteins in sports and exercise supplements Ajmol Ali 17. Whey proteins in functional foods Ranjan Sharma