Analytical Methods for Measuring or Detecting Whey Proteins

Abstract Whey proteins are by-products of cheesemaking and casein production. Recognition of the nutritional, functional, and bioactive properties of whey proteins and their derivatives has been gradually established, rendering them promising substrates in the food, medical, and nanosciences, and as an increasingly valued ingredient in traditional and new foods, including functional foods. Therefore, developing a series of reliable analytical methods for detecting whey proteins has been an ongoing task. This chapter presents an overview of separation and identification methods, which have been applied to both major and minor fractions of whey proteins and individual components. Application of traditional methods such as immunological techniques, enzymatic assays, gel electrophoresis, and liquid chromatography are described, as well as state-of-the-art mass spectrometry-based methods, including proteomics. Proteomics is a powerful and promising tool for characterizing and quantifying whey proteins which occur in multiple isoforms due to genetic variation and/or process-induced modifications.