Unlocking the application of whey protein and its gels in the food industry
2025-11-21
Whey protein is an important protein in milk, accounting for approximately 20% of the total protein in milk. It is mainly composed of β-lactoglobulin, α-lactalbumin, and bovine serum albumin, and has a globular structure. Among them, β-lactoglobulin is the main component of whey protein, accounting for about 65% of the total whey protein, and has a structure similar to that of lipid transport proteins, capable of binding and transporting hydrophobic substances, making it suitable as a carrier for hydrophobic active substances. In addition, whey protein, due to its excellent gel-forming, emulsifying, and foaming properties, is widely used in the food industry, as follows:
Gel-forming property: Whey protein can form a gel through heating, pH adjustment, or the addition of salt ions. The whey protein gel has good structural stability and water-holding capacity, and can be used to improve the texture and stability of food.
Emulsifying property: Whey protein can stabilize the oil-water interface, prevent the separation of emulsions, and improve the taste and quality of food.
Foaming property: Whey protein has good foaming performance, can form a stable foam structure, and improve the volume and fluffiness of food.
Nutritional property: Whey protein is rich in essential amino acids for the human body, has high nutritional value, and is a high-quality protein source.
2.Types of whey protein-based gels
Based on the formation conditions and characteristics, whey protein-based gels can be classified into the following four types:
Heat-induced gel: By heating the whey protein solution above the denaturation temperature, the protein structure unfolds and aggregates to form a three-dimensional network structure.
Cold-induced gel: Heating the whey protein solution in an alkaline environment causes it to undergo denaturation, and then by adjusting the pH of the solution or adding salt ions, it forms a hydrogel.
Self-assembled gel: When whey protein is heated under acidic conditions and low ionic strength, it can self-assemble to form whey protein fibrils, thereby forming gels with more excellent gel properties.
Emulsion gel: A semi-solid food system where oil droplets are dispersed in the gel matrix, combining the advantages of emulsion and gel, and capable of simultaneously encapsulating hydrophilic and hydrophobic components.
3.Advantages of whey protein-based gels
Biocompatibility: Whey protein is a natural protein and has excellent biocompatibility, being non-toxic and harmless to the human body.
Biodegradability: Whey protein can be completely degraded in the human body without generating harmful substances.
Safety: Whey protein is a food-grade raw material, with high safety.
Functionality: Whey protein-based gels have good gelation, emulsification and foaming properties, and can be used to improve the texture and stability of food.
Widely applicable: Whey protein-based gels can be applied in various food processing fields.
4.The application of whey protein-based gels in food processing
Whey protein-based gels have extensive applications in food processing, which can be used for encapsulating probiotics, developing functional food with nutrients, encapsulating volatile flavor substances, improving food texture, and preserving food. These applications provide new ideas and methods for the development of food processing technology.
01. As a fat substitute
Whey protein-based gels have a texture and taste similar to fat and can be used as a substitute for fat in food processing to reduce the fat content in food while maintaining its flavor and texture. For example, in low-fat yogurt, low-fat cheese, and low-fat meat products, whey protein-based gels can replace some fat, making the food have good texture and taste.
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