Functional Properties of Whey Protein

Proteini sirutke čine približno 20 % ukupnih proteina mlijeka. Njihova nutritivna vrijednost, uz raznolika fizikalno-kemijska i funkcionalna svojstva, čine proteine sirutke široko primjenjivim u proizvodnji hrane. Proteini sirutke najčešće se koriste zbog poželjnih funkcionalnih svojstava. Mogu se koristiti kao sredstva za želiranje, emulgiranje, vezivanje vode, te stvaranje pjene. U današnje vrijeme je moguće proizvesti različite dodatke hrani na bazi proteina sirutke. Najvažniji proizvodi na bazi sirutkinih proteina su koncentrati i izolati.Whey proteins make up approximately 20% of total milk proteins. Their nutritional value, along with their varied physicochemical and functional properties, make whey protein widely applicable in food production. Whey proteins are most commonly used because of their desirable functional properties. They can be used as gelling, emulsifying, water-binding and foaming agents. Nowadays, it is possible to produce various food supplements based on whey protein. The most important whey protein based products are concentrate and isolate