Abstract:

Application of whey protein in food industry is briefly reviewed in this paper. Major components including α - lactalbumin, β-lactoglobulin and lactoferrin, functional properties including gel-forming property, coating property and filmforming property, production technology including membrane separation technology, absorption separation technology and affinity chromatography, modification methods including physical modification and enzymatic modification of whey protein are included. Meanwhile, the future application prospect of whey protein in the Chinese food industry is proposed.

Key words: whey protein, functional characteristics, modification