Peptides from milk proteins and their properties

Area of Science:

• Food Science
• Biochemistry
• Nutrition

Background:

• Milk proteins can be hydrolyzed to produce peptides with various functionalities.
• Enzymatic modification is a key method for altering dairy proteins.
• Taste, particularly bitterness, is a significant challenge in utilizing milk protein hydrolysates.

Purpose of the Study:

• To review literature on enzyme-modified dairy proteins and their peptides.
• To examine improvements in peptide functionality (solubility, emulsification, foaming, gelation).
• To explore biological activities, allergenicity, and sensory attributes of milk protein-derived peptides.

Main Methods:

• Literature review focusing on enzymatic modification of dairy proteins.
• Analysis of studies on peptide purification and functional property comparison.
• Examination of research on biological effects, allergenicity, and taste profiles.

Main Results:

• Enzyme-modified milk proteins exhibit improved functional properties like solubility and emulsification.
• Milk protein peptides possess antimicrobial, probiotic, metabolic, and immunomodulatory effects.
• Bitterness is a common issue, but analytical and biotechnological advances offer solutions.

Conclusions:

• Enzymatic modification enhances milk protein functionality and confers beneficial biological activities.
• Overcoming sensory defects like bitterness is crucial for commercializing these peptides.
• Advances in peptide sequencing, purification, and modeling will drive innovation in functional and nutraceutical foods.