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Functional properties milk protein modification

The earliest commercial milk protein enzymatic modification dates back to the 1940s, when the first formulas for allergenic infants were made. The aims of this process were to reduce allergenicity as well as to change the functional properties of proteins while preserving their nutritional value for clinical use. Unfortunately the hydrolysates thus obtained were characterized by bitter taste, and for mainly this reason proteolysis, as a technological process, enjoyed very little popularity. [Pg.208]

MILK PROTEIN MODIFICATION TO IMPROVE FUNCTIONAL AND BIOLOGICAL PROPERTIES... [Pg.1]

The whey produced during cheese and casein manufacturing contains approximately 20% of all milk proteins. It represents a rich and varied mixture of secreted proteins with wide-ranging chemical, physical and functional properties (Smithers et al., 1996). Due to their beneficial functional properties, whey proteins are used as ingredients in many industrial food products (Cheftel and Lorient, 1982). According to Kinsella and Whitehead (1989), functional properties of foods can be explained by the relation of the intrinsic properties of the proteins (amino acid composition and disposition, flexibility, net charge, molecular size, conformation, hydrophobicity, etc.), and various extrinsic factors (method of preparation and storage, temperature, pH, modification process, etc.). [Pg.30]

Both the protein and fat components in milk influence the properties of food, but the ability of the milk to impart desirable properties to food is mostly influenced by the physical functional properties of the milk protein components (Kinsella, 1984 Mulvihill and Fox, 1989). The inherent functionality of milk proteins is related to the structural/ conformational properties of protein, which is influenced by both the intrinsic properties of the protein and extrinsic factors. Modification of the protein composition or structure and the organization of the proteins within the dairy ingredient through the application of physical, chemical, or enzymatic processes, alone or in combination, enable the differentiation of the functionality of the ingredient and designing the required functionality for specific applications (Chobert, 2003 Foegeding et al., 2002). [Pg.3]

Chobert, J.-M. (2003). Milk protein modification to improve the functional and biological properties. Adv. Food Nutr. Res. 47,1-71. [Pg.31]

We have chosen to discuss enzyme modification of proteins in terms of changes in various functional properties. Another approach might have been to consider specific substrates for protease action such as meat and milk, legumes and cereals, and the novel sources of food protein such as leaves and microorganisms ( ). Alternatively, the proteases themselves provide categories for discussion, among which are their source (animals, plants, microorganisms), their type (serine-, sulfhydryl-, and metalloenzymes), and their specificity (endo- and exopeptidases, aromatic, aliphatic, or basic residue bond specificity). See Yamamoto (2) for a review of proteolytic enzymes important to functionality. [Pg.277]

The first soybean protein ingredients made commercially available for food use included full-fat and defatted soy flours and grits (3, 7, 8). These products contain ca. 46-59% protein (NX 6.25) on a moisture-free basis and are available with various heat treatments for specific end-use. Soy protein concentrates and soy protein isolates were introduced into the market about 15 years ago (3, 9, 10, II). By definition soy protein concentrates must contain no less than 70% protein (N X 6.25) and isolates no less than 90% protein (N X 6.25), all on a moisure-free basis. In the past several years there has been much activity in the commercialization of textured soy protein products intended for the extension and replacement of meat. These textured products may be obtained through fiber spinning, shred formation, extrusion, or compaction (12, 13, 14, 15). In addition, soybean milk solids and the heterogeneous proteins in soybean whey might serve as useful substrates in chemical modifications for food use. This short recitation of commercial products illustrates the type of crude protein fractions available for practical modification. Many useful functional properties have been ascribed to these new food proteins. [Pg.59]

Although whey protein concentrates possess excellent nutritional and organoleptic properties, they often exhibit only partial solubility and do not function as well as the caseinates for stabilizing aqueous foams and emulsions (19). A number of compositional and processing factors are involved which alter the ability of whey protein concentrates to function in such food formulations. These include pH, redox potential, Ca concentration, heat denaturation, enzymatic modification, residual polyphosphate or other polyvalent ion precipitating agents, residual milk lipids/phospholipids and chemical emulsifiers (22). [Pg.77]

Soy proteins are accepted in many applications because they provide desirable functionalities (performance properties) in fabricated foods at less cost than animal-source alternatives such as dried milk solids, casein, egg yolks, egg whites, or gelatin. Mimicking more expensive animal proteins has long been an objective of processing soy proteins. Reviews on soy protein functionality, modifications, and applications were prepared by Kinsella (1979), Kinsella and coworkers (Kinsella Soucie, 1989 BCin-sella et al., 1985), Cherry (1981), Rhee (1989), and Lusas Rhee (1986). [Pg.715]


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