Abstract
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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
