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Structural Modification of Milk Proteins During Yogurt Processing: Effects on Protein Digestion and Absorption.
Xiyu Qin1, Caiziyu Yu1, Wentao Xu2
1College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
Comprehensive Reviews in Food Science and Food Safety
|June 19, 2026
Summary
Yogurt processing alters milk proteins, affecting digestion and nutrient absorption. Understanding these changes helps create functional yogurts for targeted health benefits and precision nutrition.
Area of Science:
- Food Science
- Nutritional Science
- Dairy Technology
Background:
- Yogurt is a popular functional food rich in high-quality proteins.
- Research is increasingly focused on how processing affects milk proteins and their nutritional properties.
- There's a growing need to understand yogurt's nutritional functionality through the lens of digestion.
Purpose of the Study:
- To review how yogurt processing technologies influence milk protein structure and bioactive peptide generation.
- To link processing-induced protein modifications with gastrointestinal digestion and nutrient absorption.
- To provide insights for developing functional yogurts with enhanced digestive and health benefits.
Main Methods:
- Synthesis of current knowledge on yogurt processing technologies (standardization, homogenization, heat treatment, fermentation).
- Analysis of protein structural transformations, gel network formation, and bioactive peptide generation.
- Linking processing effects to digestion behaviors (gastric emptying, enzymatic hydrolysis, nutrient absorption).
Main Results:
- Yogurt processing technologies significantly alter milk protein structure and yogurt matrix architecture.
- Protein structural changes influence gastric emptying kinetics and enzymatic hydrolysis rates.
- Fermentation-derived proteolysis impacts the profile and absorption of peptides and amino acids.
Conclusions:
- Processing-induced modifications in yogurt proteins are critical determinants of digestive fate and nutrient bioavailability.
- Understanding these modifications allows for tailored yogurt production towards precision nutrition.
- This knowledge facilitates the development of functional yogurts with specific digestive and health outcomes.
Keywords:
absorptionbioactive peptidesdigestiongel network structureprotein structureyogurt processingMore Related Videos
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