A Review: Effect of Whey Protein Under Influence of Heat and Cold
Nadia Sharif1, Uzma Nihar2, Iqra2, Saba Zafar3*
Applied Agriculture Sciences 2(1) 1-14 https://doi.org/10.25163/agriculture.219892
Submitted: 15 June 2024 Revised: 19 September 2024 Published: 21 September 2024
Abstract
Background: Whey protein, a heterogeneous mixture of secreted proteins, predominantly includes β-lactoglobulin (β-Lg) and α-lactalbumin (α-La). In mammalian milk, cow's milk contains 18% whey protein, while buffalo's milk is richer in fat and protein content. This study investigates the denaturation of whey protein in both cow's and buffalo's milk under varying thermal conditions. Methods: The denaturation of whey protein was assessed under cold storage (4–5°C) and heat treatment (70–85°C) in both cow’s and buffalo’s milk. The impact of these conditions on milk coagulation, bacterial growth, and changes in acidity was examined. Results: Cold storage increased milk coagulation, with viable bacterial growth and higher lactic acid levels. Heat treatment also elevated milk acidity, leading to the disappearance of β-Lg. Whey protein showed notable denaturation under both cold and heat treatments. Conclusion: Whey protein denaturation occurs under cold and heat treatments, affecting milk properties like coagulation and acidity. Beyond its role in milk stability, whey protein plays a significant role in human health, including its nutritional benefits, promotion of cell growth, fermentation processes, and disease prevention, while acting as an antioxidant.
Keywords: Whey Protein, Denaturation, Cow Milk, Buffalo Milk, Thermal Treatment, Milk Coagulation
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