Modification of Whey Proteins to Improve Functionality

Modification of whey proteins to enhance or alter their functional properties may increase food applications. Whey protein modification can be accomplished by chemical, enzymatic, or physical techniques. Acetylation, succinylation, esterification, amidation, phosphorylation, and thiolation are chemical modifications that can induce significant alterations of the structure and functional behavior of whey proteins. Enzymatic protein modification may entail partial proteolytic hydrolysis, incorporation of crosslinks within the protein conformation, or attachment of specific functional groups to the protein. Physical techniques to alter whey protein functionality include thermal treatment, biopolymer complexing, and texturization.