Dry heating of whey proteins
Résumé
Whey protein products are of widespread use as food ingredients because of their high nutritional, biological and
functional properties. Whey proteins are important structural components in many foods as used in their native
form, for example for their heat-induced gelation abilities. Furthermore, they also offer reliable functionalities
when modified by heating processes as denatured or aggregated proteins. Heat treatment of whey proteins in a
liquid state has received much attention in recent years. While dry heating of whey proteins, say heating whey
proteins in the dry state, is frequently cited in the literature as a potential and efficient means to improve the
functional properties of proteins, it has received very little attention. We report first on the dry heating of whey
products as applied to promote glycation of whey proteins with a low denaturation, and second, to promote their
denaturation and aggregation and on their consequences on the functional properties of whey proteins.
