Influence of processing on functionality of milk and dairy proteins.
The inherent physical functionality of dairy ingredients makes them useful in a range of food applications. These functionalities include their solubility, water binding, viscosity, gelation, heat stability, renneting, foaming, and emulsifying properties. The suitability of dairy ingredients for an application can be further tailored by altering the structure of the proteins using appropriate processes. The processes discussed include physical modification (heat treatment, acidification, addition of mineral slats, homogenization, and shear), enzymatic modification (renneting, hydrolysis, and transglutamination), and chemical modification (use of chemical agents and the Maillard reaction). Emerging food processes (high pressure and ultrasound) are also discussed. The challenges for using dairy ingredients for the delivery of nutrients and bioactive components, while maintaining physical functionality, are also highlighted. There is a need for continued research into the fundamental aspects of milk proteins and their responses to various stresses for further differentiation of milk products and for the delivery of ingredients with consistent quality for target applications.
Augustin
Mary Ann
MA
School of Chemistry, Monash University, Clayton, VIC 3800, Australia.
Udabage
Punsandani
P
D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004655:Emulsions; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D005524:Food Technology; D005782:Gels; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D008892:Milk / Q000737:chemistry* / Q000201:enzymology; D008894:Milk Proteins / Q000737:chemistry* / Q000378:metabolism; D012995:Solubility; D013329:Structure-Activity Relationship; D014783:Viscosity
D004655:Emulsions; D005782:Gels; D008894:Milk Proteins