Proteins in whey: chemical, physical, and functional properties.

@article{Kinsella1989ProteinsIW,
  title={Proteins in whey: chemical, physical, and functional properties.},
  author={John E. Kinsella and David M Whitehead},
  journal={Advances in food and nutrition research},
  year={1989},
  volume={33},
  pages={343-438}
}
There is abundant information concerning the functional behavior of whey proteins in model systems. The data on functional properties reported by different researchers, however, reveal wide discrepancies in values. For example, in the case of comparable whey preparations, apparent solubilities may range from 10 to 100%; strength of gels from 0.3 to greater than 10 N, foam overruns from 250 to 1500%, and foam stabilities from 0.5 to 30 min. Many of the data are of limited value in assessing the… CONTINUE READING