Abstract
As the second most abundant protein in milk, whey contains many bioactive proteins, which play important role in the health benefits and defence system of consumers. Whey proteins usually undergo different heating treatments during dairy processing. Although heat treatment kills pathogens and bacteria to guarantee the safety of dairy products, it also causes changes in the structure and bioactivity of whey proteins. This review first introduces a few abundant whey proteins as well as their biological functions, then describes the changes in the physicochemical properties, Maillard reaction, oxidation, cross-linking and aggregation of whey proteins. Last but not least, we also discuss heat induced the changes in digestibility, allergenicity, and other bioactivity of whey proteins. In summary, the heat induced denaturation of whey proteins may not only influence the nutritional value, but may also change the properties of dairy products, the immunological reaction and bioactivity.
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