Whey proteins: an overview

This chapter first defines the term “whey proteins” as it pertains to the contents of this book. We define whey proteins as the proteins not associated with the casein micelle or other milk particles such as membrane structures and somatic and microbial cells. This chapter divides the whey proteins into two categories of major and minor whey proteins. The major whey proteins discussed here are β-lactoglobulin, α-lactalbumin, serum albumin, and immunoglobulins. Several characteristics of these proteins are discussed including their abundance in milk of various species, amino acid composition and molecular structure, genetic polymorphism, biological and technological function as well as their significance. The minor whey proteins included in this chapter are lactoferrin, proteose peptone 3, osteopontin, glycomacropeptide, lactoperoxidase, lysozyme, cathepsin D, acid phosphatase, and ribonucleases. In addition to discussing the abundance, characteristics and significance of these minor whey proteins, this chapter summarizes their important features in several useful tables