Preparations, characterizations, assembly behaviors, applications, and perspectives of whey protein amyloid fibrils: A review.
- 2026-02
- Food chemistry 501
- Caiyun Cheng
- Qian Xu
- Yang Li
- Eric Haubruge
- Ning Liao
- Guangsu Zhu
- Kunlun Liu
- PubMed: 41401580
- DOI: 10.1016/j.foodchem.2025.147470
Study Design
- Type
- Review
Whey protein, nutritionally complete with all essential amino acids, is the main component of milk protein. Although the nutritional potential of whey protein meets the needs of some food formulations, a limited range of functional properties hinders its wider application. Whey protein fibrillization refers to the protein aggregation behavior wherein whey protein self-assembles under specific conditions, forming highly ordered fibril aggregates known as whey protein amyloid fibrils (WPAFs). Whey protein fibrillization is considered to be an innovative modification method to improve and enhance the structure and function of whey protein. This paper reviewed the various strategies, influencing factors, and characterization techniques of WPAFs. The assembly pathway of WPAFs and its application in various scientific fields were highlighted and introduced. Finally, the limitations of current research on WPAFs were discussed, and the future research direction and application prospects of WPAFs were proposed.