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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(4): 1679-1688
DOI: https://doi.org/10.20546/ijcmas.2019.804.196


Different Approaches to Improve Thermostability of Whey Proteins: A Review
G. Swarnalatha1* and Sonia Mor2
1Department of Dairy Chemistry, College of Dairy Technology, P.V. Narasimha Rao Telangana Veterinary University, Kamareddy, Telangana, India
2National Dairy Research Institute, Karnal, Haryana, India
*Corresponding author
Abstract:

In the dairy industry the stability of dairy proteins toward heat treatment is a major processing issue. Heat treatment of whey proteins to temperatures above 70°C causes denaturation, which in turn leads to protein aggregation. This can result in excessive thickening or gelling during processing of the dairy product and later, upon storage. Whey proteins (WPs) have distinctive nutritional and functional properties that make them unique food ingredients. It is widely used as an ingredient in many traditional and novel food products primarily because of its high nutritional value and some desirable functional properties in whey protein products. This paper reviews the several approaches such as application of transglutaminase, addition of chelating agents, carbohydrates, hydrophobic compounds, H2O2, chitosan and novel methods such as high hydrostatic pressure, ultrasonication to reduce denaturation and aggregation of whey proteins during heating and to produce heat stable whey protein products.


Keywords: β-Lactoglobulin, Heat stability, Denaturation, Aggregation, Sulphydral groups
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How to cite this article:

Swarnalatha, G. and Sonia Mor. 2019. Different Approaches to Improve Thermostability of Whey Proteins: A Review.Int.J.Curr.Microbiol.App.Sci. 8(4): 1679-1688. doi: https://doi.org/10.20546/ijcmas.2019.804.196