About the Editor MINGRUO GUO is a Professor in the Department of Nutrition and Food Sciences at The University of Vermont, Burlington, VT, USA. He also holds an adjunct professor position at the Northeast Agricultural University of China.

• List of contributors xiPreface xiii1 History of Whey Production and Whey Protein Manufacturing 1Mingruo Guo and Guorong Wang1.1 Types of Whey 11.1.1 Cheese Whey 21.1.2 Acid Whey 41.2 Whey Utilization 51.2.1 Ancient Wisdom 61.2.2 Early Industrial Efforts 61.2.3 Modern Advancement 71.3 Major Commercial Available Whey Products 71.3.1 Lactose 71.3.2 Whey Powder 71.3.3 Whey Protein Concentrate (WPC) and Whey Protein Isolate (WPI) 81.3.4 Whey Protein Fraction Products 81.3.5 Milk Mineral Products 91.4 Summary 9References 92 Manufacturing Technologies of Whey Protein Products 13Guorong Wang and Mingruo Guo2.1 Whey Protein Recovery Technology 142.1.1 Heat/Acid Precipitation 142.1.2 Membrane Filtration Technology 152.2 Whey Protein Fractionation 172.2.1 α‐LA and β‐LG Separation 192.2.2 GMP Separation 232.2.3 BSA and Immunoglobulin Fractionations 252.2.4 Lactoferrin and Lactoperoxidase Fractionations 252.3 Whey Products Processing 262.3.1 Clarification, Separation and Pasteurization of Liquid Whey 282.3.2 Membrane Filtration 292.3.3 De‐mineralization 302.3.4 Concentration 302.3.5 Drying 312.4 Summary 31References 323 Chemistry of Whey Proteins 39Mingruo Guo and Cuina Wang3.1 β‐Lactoglobulin 393.1.1 Chemistry of β‐Lactoglobulin 393.1.2 Isolation and Preparation of β‐Lactoglobulin 423.1.3 Biological Properties of β‐Lactoglobulin 443.2 α‐Lactalbumin 463.2.1 Chemistry of α‐Lactalbumin 463.2.2 Isolation of α‐Lactalbumin 493.2.3 Functions of α‐Lactalbumin 493.3 Bovine Serum Albumin 503.4 Lactoferrin 523.5 Immunoglobulin 543.6 Minor Proteins 553.6.1 Growth Factors 553.6.2 Lactoperoxidase 553.6.3 Milk Fat Globule Membrane Proteins 563.6.4 Vitamin Binding Proteins 573.7 Summary 57References 574 Whey Protein Structure and Denaturation and Interactions with Other Food Components 67Cuina Wang and Mingruo Guo4.1 Whey Protein Structure and Denaturation 674.1.1 Thermal Denaturation 674.1.2 Enzymatic Modification of Whey Protein 694.1.3 Ultrasonic‐Induced Denaturation of Whey Protein 704.1.4 Radiation‐Induced Denaturation of Whey Protein 724.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation and Gelation 734.2.1 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation 734.2.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Gelation 744.3 Whey Protein and Casein Interactions 754.3.1 Whey Protein and Casein Interactions in Model System 754.3.2 Whey Protein and Casein Micelle Interaction in Milk 764.4 Whey Protein and Carbohydrate Interactions 774.4.1 Maillard Reaction Between Whey Protein and Carbohydrate 774.4.2 Interactions Between Whey Protein and Polysaccharides in Solution 804.5 Whey Protein and Other Food Components Interactions 874.5.1 Gelatin 874.5.2 Lecithin 894.6 Summary 90References 905 Nutritional Properties of Whey Proteins 103Kelsey M. Mangano, Yihong Bao, and Changhui Zhao5.1 Amino Acid Profile: Whey Protein vs. Breast Milk Protein 1035.2 Branched‐Chain Amino Acids in Whey Protein 1045.3 Whey Protein Derivatives 1055.4 Whey Protein Allergenicity and Digestibility 1065.5 Therapeutic Properties of Whey Protein Components 1075.5.1 Diabetes 1075.5.2 Cancer 1085.5.3 Liver Disease 1095.5.4 Cardiovascular Disease 1105.5.5 Diseases of the Immune System 1105.6 Antioxidant Properties of Whey Proteins 1115.6.1 The Antioxidant Activity of Total Whey Protein 1125.6.2 The Antioxidant Activity of Individual Whey Protein Fractions 1145.6.3 Antioxidant Peptides Derived from Whey Protein 1205.6.4 The Application of Antioxidant Activity of Whey Protein in Food 1245.7 Summary 128References 1286 Nutritional Applications of Whey Protein 141Mingruo Guo and Guorong Wang6.1 Infant Formula 1416.1.1 Whey Protein/Casein Ratio 1416.1.2 Formulation and Process of Infant Formula 1426.1.3 Whey Protein for the Next Generation Infant Formula 1446.2 Sports Nutrition 1456.2.1 Protein Metabolism 1456.2.2 Whey Protein in Jug 1476.2.3 Acidified Whey Protein Nutritional Beverage 1476.2.4 Protein Bar 1496.3 Protein Supplements for the Elderly 1506.4 Meal Replacement 1506.5 High Protein Symbiotic Yogurt 1516.6 Summary 153References 1537 Whey Protein Functional Properties and Applications in Food Formulation 157Cuina Wang, Adam Killpatrick, Alyssa Humphrey, and Mingruo Guo7.1 Food Thickener/Gelling Agent 1577.2 Food Stabilizer/Emulsifier 1597.2.1 Technologies Used to Characterize Whey Protein Based Emulsions 1607.2.2 Formation of Whey Protein Based Emulsion 1617.2.3 Stability of Whey Protein Stabilized Emulsions 1637.2.4 Stability of Whey Protein/Hydrocolloid Based Emulsions 1647.2.5 Stability of Whey Protein Based Emulsions in Presence of Other Emulsifiers 1667.3 Fat or Dairy Replacer 1667.4 Hydrophobic Nutraceuticals Carriers 1677.4.1 Carotenoids 1687.4.2 Polyphenols 1697.5 Microencapsulating Agent 1717.5.1 Preparation of Whey Protein Based Flavor and Lipid Microcapsule 1717.5.2 Microencapsulation of Probiotics 1777.5.3 Application of Microencapsulated Probiotics in Food 1807.5.4 Microencapsulation of Bioactive Ingredients 1817.6 Films and Coating 1827.6.1 Parameters for the Film and Coating 1827.6.2 Whey Protein Based Film/Coating 1837.6.3 Composition of Whey Protein Based Film/Coating 1847.6.4 Physical Properties of Whey Protein/Polysaccharide Composite Film 1887.6.5 Application of Whey Protein Coating in Food Industry 1897.7 Summary 192References 1938 Modifications of Whey Protein 205Mingruo Guo and Xue Shen8.1 Thermal Treatment 2058.2 Enzymatic Treatment 2088.2.1 Cross‐Linking by Transglutaminase 2088.2.2 Enzymatic Hydrolysis 2108.3 Ultrasound Treatment 2108.4 High Pressure Treatment 2128.5 Electric Pulse 2138.6 Radiation Treatment 2158.6.1 Gamma Irradiation 2158.6.2 Ultraviolet Irradiation 2158.7 Chemical Modifications 2168.8 Summary 218References 2189 Applications of Whey Protein in Non‐food Uses 227Mingruo Guo, Wenbo Wang, Zhenhua Gao, Guorong Wang, and Liang Li9.1 Adhesion Theory 2279.1.1 Adsorption Theory 2289.1.2 Mechanical Interlocking 2289.1.3 Chemical Bonding Theory 2299.2 Wood Varnish/Finish 2299.3 Wood Adhesive 2329.4 Office Adhesive 2439.5 Tissue Adhesive 2479.6 Summary 247References 24810 Future Development of Whey Protein Production 251Mingruo Guo and Guorong Wang10.1 The Growing Demand of Whey Protein 25110.2 Greek Yogurt Boom and Acid Whey 25210.3 Microfiltered Milk and Serum Protein 25410.4 Potential Challenges of Whey Protein in the Future 25610.5 Summary 257References 257Index 261

About the Editor MINGRUO GUO is a Professor in the Department of Nutrition and Food Sciences at The University of Vermont, Burlington, VT, USA. He also holds an adjunct professor position at the Northeast Agricultural University of China.

• List of contributors xiPreface xiii1 History of Whey Production and Whey Protein Manufacturing 1Mingruo Guo and Guorong Wang1.1 Types of Whey 11.1.1 Cheese Whey 21.1.2 Acid Whey 41.2 Whey Utilization 51.2.1 Ancient Wisdom 61.2.2 Early Industrial Efforts 61.2.3 Modern Advancement 71.3 Major Commercial Available Whey Products 71.3.1 Lactose 71.3.2 Whey Powder 71.3.3 Whey Protein Concentrate (WPC) and Whey Protein Isolate (WPI) 81.3.4 Whey Protein Fraction Products 81.3.5 Milk Mineral Products 91.4 Summary 9References 92 Manufacturing Technologies of Whey Protein Products 13Guorong Wang and Mingruo Guo2.1 Whey Protein Recovery Technology 142.1.1 Heat/Acid Precipitation 142.1.2 Membrane Filtration Technology 152.2 Whey Protein Fractionation 172.2.1 α‐LA and β‐LG Separation 192.2.2 GMP Separation 232.2.3 BSA and Immunoglobulin Fractionations 252.2.4 Lactoferrin and Lactoperoxidase Fractionations 252.3 Whey Products Processing 262.3.1 Clarification, Separation and Pasteurization of Liquid Whey 282.3.2 Membrane Filtration 292.3.3 De‐mineralization 302.3.4 Concentration 302.3.5 Drying 312.4 Summary 31References 323 Chemistry of Whey Proteins 39Mingruo Guo and Cuina Wang3.1 β‐Lactoglobulin 393.1.1 Chemistry of β‐Lactoglobulin 393.1.2 Isolation and Preparation of β‐Lactoglobulin 423.1.3 Biological Properties of β‐Lactoglobulin 443.2 α‐Lactalbumin 463.2.1 Chemistry of α‐Lactalbumin 463.2.2 Isolation of α‐Lactalbumin 493.2.3 Functions of α‐Lactalbumin 493.3 Bovine Serum Albumin 503.4 Lactoferrin 523.5 Immunoglobulin 543.6 Minor Proteins 553.6.1 Growth Factors 553.6.2 Lactoperoxidase 553.6.3 Milk Fat Globule Membrane Proteins 563.6.4 Vitamin Binding Proteins 573.7 Summary 57References 574 Whey Protein Structure and Denaturation and Interactions with Other Food Components 67Cuina Wang and Mingruo Guo4.1 Whey Protein Structure and Denaturation 674.1.1 Thermal Denaturation 674.1.2 Enzymatic Modification of Whey Protein 694.1.3 Ultrasonic‐Induced Denaturation of Whey Protein 704.1.4 Radiation‐Induced Denaturation of Whey Protein 724.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation and Gelation 734.2.1 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation 734.2.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Gelation 744.3 Whey Protein and Casein Interactions 754.3.1 Whey Protein and Casein Interactions in Model System 754.3.2 Whey Protein and Casein Micelle Interaction in Milk 764.4 Whey Protein and Carbohydrate Interactions 774.4.1 Maillard Reaction Between Whey Protein and Carbohydrate 774.4.2 Interactions Between Whey Protein and Polysaccharides in Solution 804.5 Whey Protein and Other Food Components Interactions 874.5.1 Gelatin 874.5.2 Lecithin 894.6 Summary 90References 905 Nutritional Properties of Whey Proteins 103Kelsey M. Mangano, Yihong Bao, and Changhui Zhao5.1 Amino Acid Profile: Whey Protein vs. Breast Milk Protein 1035.2 Branched‐Chain Amino Acids in Whey Protein 1045.3 Whey Protein Derivatives 1055.4 Whey Protein Allergenicity and Digestibility 1065.5 Therapeutic Properties of Whey Protein Components 1075.5.1 Diabetes 1075.5.2 Cancer 1085.5.3 Liver Disease 1095.5.4 Cardiovascular Disease 1105.5.5 Diseases of the Immune System 1105.6 Antioxidant Properties of Whey Proteins 1115.6.1 The Antioxidant Activity of Total Whey Protein 1125.6.2 The Antioxidant Activity of Individual Whey Protein Fractions 1145.6.3 Antioxidant Peptides Derived from Whey Protein 1205.6.4 The Application of Antioxidant Activity of Whey Protein in Food 1245.7 Summary 128References 1286 Nutritional Applications of Whey Protein 141Mingruo Guo and Guorong Wang6.1 Infant Formula 1416.1.1 Whey Protein/Casein Ratio 1416.1.2 Formulation and Process of Infant Formula 1426.1.3 Whey Protein for the Next Generation Infant Formula 1446.2 Sports Nutrition 1456.2.1 Protein Metabolism 1456.2.2 Whey Protein in Jug 1476.2.3 Acidified Whey Protein Nutritional Beverage 1476.2.4 Protein Bar 1496.3 Protein Supplements for the Elderly 1506.4 Meal Replacement 1506.5 High Protein Symbiotic Yogurt 1516.6 Summary 153References 1537 Whey Protein Functional Properties and Applications in Food Formulation 157Cuina Wang, Adam Killpatrick, Alyssa Humphrey, and Mingruo Guo7.1 Food Thickener/Gelling Agent 1577.2 Food Stabilizer/Emulsifier 1597.2.1 Technologies Used to Characterize Whey Protein Based Emulsions 1607.2.2 Formation of Whey Protein Based Emulsion 1617.2.3 Stability of Whey Protein Stabilized Emulsions 1637.2.4 Stability of Whey Protein/Hydrocolloid Based Emulsions 1647.2.5 Stability of Whey Protein Based Emulsions in Presence of Other Emulsifiers 1667.3 Fat or Dairy Replacer 1667.4 Hydrophobic Nutraceuticals Carriers 1677.4.1 Carotenoids 1687.4.2 Polyphenols 1697.5 Microencapsulating Agent 1717.5.1 Preparation of Whey Protein Based Flavor and Lipid Microcapsule 1717.5.2 Microencapsulation of Probiotics 1777.5.3 Application of Microencapsulated Probiotics in Food 1807.5.4 Microencapsulation of Bioactive Ingredients 1817.6 Films and Coating 1827.6.1 Parameters for the Film and Coating 1827.6.2 Whey Protein Based Film/Coating 1837.6.3 Composition of Whey Protein Based Film/Coating 1847.6.4 Physical Properties of Whey Protein/Polysaccharide Composite Film 1887.6.5 Application of Whey Protein Coating in Food Industry 1897.7 Summary 192References 1938 Modifications of Whey Protein 205Mingruo Guo and Xue Shen8.1 Thermal Treatment 2058.2 Enzymatic Treatment 2088.2.1 Cross‐Linking by Transglutaminase 2088.2.2 Enzymatic Hydrolysis 2108.3 Ultrasound Treatment 2108.4 High Pressure Treatment 2128.5 Electric Pulse 2138.6 Radiation Treatment 2158.6.1 Gamma Irradiation 2158.6.2 Ultraviolet Irradiation 2158.7 Chemical Modifications 2168.8 Summary 218References 2189 Applications of Whey Protein in Non‐food Uses 227Mingruo Guo, Wenbo Wang, Zhenhua Gao, Guorong Wang, and Liang Li9.1 Adhesion Theory 2279.1.1 Adsorption Theory 2289.1.2 Mechanical Interlocking 2289.1.3 Chemical Bonding Theory 2299.2 Wood Varnish/Finish 2299.3 Wood Adhesive 2329.4 Office Adhesive 2439.5 Tissue Adhesive 2479.6 Summary 247References 24810 Future Development of Whey Protein Production 251Mingruo Guo and Guorong Wang10.1 The Growing Demand of Whey Protein 25110.2 Greek Yogurt Boom and Acid Whey 25210.3 Microfiltered Milk and Serum Protein 25410.4 Potential Challenges of Whey Protein in the Future 25610.5 Summary 257References 257Index 261

About the Editor MINGRUO GUO is a Professor in the Department of Nutrition and Food Sciences at The University of Vermont, Burlington, VT, USA. He also holds an adjunct professor position at the Northeast Agricultural University of China.

• List of contributors xiPreface xiii1 History of Whey Production and Whey Protein Manufacturing 1Mingruo Guo and Guorong Wang1.1 Types of Whey 11.1.1 Cheese Whey 21.1.2 Acid Whey 41.2 Whey Utilization 51.2.1 Ancient Wisdom 61.2.2 Early Industrial Efforts 61.2.3 Modern Advancement 71.3 Major Commercial Available Whey Products 71.3.1 Lactose 71.3.2 Whey Powder 71.3.3 Whey Protein Concentrate (WPC) and Whey Protein Isolate (WPI) 81.3.4 Whey Protein Fraction Products 81.3.5 Milk Mineral Products 91.4 Summary 9References 92 Manufacturing Technologies of Whey Protein Products 13Guorong Wang and Mingruo Guo2.1 Whey Protein Recovery Technology 142.1.1 Heat/Acid Precipitation 142.1.2 Membrane Filtration Technology 152.2 Whey Protein Fractionation 172.2.1 α‐LA and β‐LG Separation 192.2.2 GMP Separation 232.2.3 BSA and Immunoglobulin Fractionations 252.2.4 Lactoferrin and Lactoperoxidase Fractionations 252.3 Whey Products Processing 262.3.1 Clarification, Separation and Pasteurization of Liquid Whey 282.3.2 Membrane Filtration 292.3.3 De‐mineralization 302.3.4 Concentration 302.3.5 Drying 312.4 Summary 31References 323 Chemistry of Whey Proteins 39Mingruo Guo and Cuina Wang3.1 β‐Lactoglobulin 393.1.1 Chemistry of β‐Lactoglobulin 393.1.2 Isolation and Preparation of β‐Lactoglobulin 423.1.3 Biological Properties of β‐Lactoglobulin 443.2 α‐Lactalbumin 463.2.1 Chemistry of α‐Lactalbumin 463.2.2 Isolation of α‐Lactalbumin 493.2.3 Functions of α‐Lactalbumin 493.3 Bovine Serum Albumin 503.4 Lactoferrin 523.5 Immunoglobulin 543.6 Minor Proteins 553.6.1 Growth Factors 553.6.2 Lactoperoxidase 553.6.3 Milk Fat Globule Membrane Proteins 563.6.4 Vitamin Binding Proteins 573.7 Summary 57References 574 Whey Protein Structure and Denaturation and Interactions with Other Food Components 67Cuina Wang and Mingruo Guo4.1 Whey Protein Structure and Denaturation 674.1.1 Thermal Denaturation 674.1.2 Enzymatic Modification of Whey Protein 694.1.3 Ultrasonic‐Induced Denaturation of Whey Protein 704.1.4 Radiation‐Induced Denaturation of Whey Protein 724.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation and Gelation 734.2.1 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation 734.2.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Gelation 744.3 Whey Protein and Casein Interactions 754.3.1 Whey Protein and Casein Interactions in Model System 754.3.2 Whey Protein and Casein Micelle Interaction in Milk 764.4 Whey Protein and Carbohydrate Interactions 774.4.1 Maillard Reaction Between Whey Protein and Carbohydrate 774.4.2 Interactions Between Whey Protein and Polysaccharides in Solution 804.5 Whey Protein and Other Food Components Interactions 874.5.1 Gelatin 874.5.2 Lecithin 894.6 Summary 90References 905 Nutritional Properties of Whey Proteins 103Kelsey M. Mangano, Yihong Bao, and Changhui Zhao5.1 Amino Acid Profile: Whey Protein vs. Breast Milk Protein 1035.2 Branched‐Chain Amino Acids in Whey Protein 1045.3 Whey Protein Derivatives 1055.4 Whey Protein Allergenicity and Digestibility 1065.5 Therapeutic Properties of Whey Protein Components 1075.5.1 Diabetes 1075.5.2 Cancer 1085.5.3 Liver Disease 1095.5.4 Cardiovascular Disease 1105.5.5 Diseases of the Immune System 1105.6 Antioxidant Properties of Whey Proteins 1115.6.1 The Antioxidant Activity of Total Whey Protein 1125.6.2 The Antioxidant Activity of Individual Whey Protein Fractions 1145.6.3 Antioxidant Peptides Derived from Whey Protein 1205.6.4 The Application of Antioxidant Activity of Whey Protein in Food 1245.7 Summary 128References 1286 Nutritional Applications of Whey Protein 141Mingruo Guo and Guorong Wang6.1 Infant Formula 1416.1.1 Whey Protein/Casein Ratio 1416.1.2 Formulation and Process of Infant Formula 1426.1.3 Whey Protein for the Next Generation Infant Formula 1446.2 Sports Nutrition 1456.2.1 Protein Metabolism 1456.2.2 Whey Protein in Jug 1476.2.3 Acidified Whey Protein Nutritional Beverage 1476.2.4 Protein Bar 1496.3 Protein Supplements for the Elderly 1506.4 Meal Replacement 1506.5 High Protein Symbiotic Yogurt 1516.6 Summary 153References 1537 Whey Protein Functional Properties and Applications in Food Formulation 157Cuina Wang, Adam Killpatrick, Alyssa Humphrey, and Mingruo Guo7.1 Food Thickener/Gelling Agent 1577.2 Food Stabilizer/Emulsifier 1597.2.1 Technologies Used to Characterize Whey Protein Based Emulsions 1607.2.2 Formation of Whey Protein Based Emulsion 1617.2.3 Stability of Whey Protein Stabilized Emulsions 1637.2.4 Stability of Whey Protein/Hydrocolloid Based Emulsions 1647.2.5 Stability of Whey Protein Based Emulsions in Presence of Other Emulsifiers 1667.3 Fat or Dairy Replacer 1667.4 Hydrophobic Nutraceuticals Carriers 1677.4.1 Carotenoids 1687.4.2 Polyphenols 1697.5 Microencapsulating Agent 1717.5.1 Preparation of Whey Protein Based Flavor and Lipid Microcapsule 1717.5.2 Microencapsulation of Probiotics 1777.5.3 Application of Microencapsulated Probiotics in Food 1807.5.4 Microencapsulation of Bioactive Ingredients 1817.6 Films and Coating 1827.6.1 Parameters for the Film and Coating 1827.6.2 Whey Protein Based Film/Coating 1837.6.3 Composition of Whey Protein Based Film/Coating 1847.6.4 Physical Properties of Whey Protein/Polysaccharide Composite Film 1887.6.5 Application of Whey Protein Coating in Food Industry 1897.7 Summary 192References 1938 Modifications of Whey Protein 205Mingruo Guo and Xue Shen8.1 Thermal Treatment 2058.2 Enzymatic Treatment 2088.2.1 Cross‐Linking by Transglutaminase 2088.2.2 Enzymatic Hydrolysis 2108.3 Ultrasound Treatment 2108.4 High Pressure Treatment 2128.5 Electric Pulse 2138.6 Radiation Treatment 2158.6.1 Gamma Irradiation 2158.6.2 Ultraviolet Irradiation 2158.7 Chemical Modifications 2168.8 Summary 218References 2189 Applications of Whey Protein in Non‐food Uses 227Mingruo Guo, Wenbo Wang, Zhenhua Gao, Guorong Wang, and Liang Li9.1 Adhesion Theory 2279.1.1 Adsorption Theory 2289.1.2 Mechanical Interlocking 2289.1.3 Chemical Bonding Theory 2299.2 Wood Varnish/Finish 2299.3 Wood Adhesive 2329.4 Office Adhesive 2439.5 Tissue Adhesive 2479.6 Summary 247References 24810 Future Development of Whey Protein Production 251Mingruo Guo and Guorong Wang10.1 The Growing Demand of Whey Protein 25110.2 Greek Yogurt Boom and Acid Whey 25210.3 Microfiltered Milk and Serum Protein 25410.4 Potential Challenges of Whey Protein in the Future 25610.5 Summary 257References 257Index 261