Whey protein concentrates and isolates: Processing and functional properties

Abstract Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, β‐lactoglobulin β‐Lg), α‐lactalbumin (α‐La), bovine serum albumin (BSA), and immunoglobulin (Ig). This knowledge has been acquired in terms of: (1) procedures for isolation, purification, and characterization of the individual whey proteins in buffer solutions; and (2) whey fractionation technologies for manufacturing whey protein concentrates (WPC) with improved chemical and functional properties in food systems. This article is a critical review of selected publications related to (1) whey fractionation technology for manufacturing WPC and WPI; (2) fundamental properties of whey proteins; and (3) factors that affect protein functionality, that is, composition, protein structure, and processing.