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Milk proteins: physicochemical and functional properties.

J E Kinsella

    Critical Reviews in Food Science and Nutrition
    |January 1, 1984
    PubMed
    Summary

    Understanding milk protein properties is crucial for food formulation. This review discusses how milk protein components influence food characteristics and functional properties, highlighting the need for standardized methods.

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    Area of Science:

    • Food Science
    • Dairy Science
    • Protein Chemistry

    Background:

    • Increasing use of protein ingredients in food necessitates understanding their physical properties.
    • Milk-derived protein preparations (dry milk, caseins, whey proteins, lactalbumin) are utilized for specific functional attributes in various food products.

    Purpose of the Study:

    • To discuss the relationships between milk protein components and their specific functional properties in food systems.
    • To review the roles of milk proteins in determining physical characteristics of milk powders and their involvement in functional properties.

    Main Methods:

    • Literature review of existing research on milk protein properties and functionality.
    • Discussion of apparent relationships between protein components and functional properties.

    Main Results:

    • Milk proteins significantly influence physical characteristics like color, density, sinkability, and dispersibility of milk powders.
    • These proteins are involved in key functional properties including water holding, solubility, rheology, gelation, film formation, emulsification, and foaming.

    Conclusions:

    • Variability in methods and preparations complicates data comparison and reconciliation.
    • There is a clear need for the development and adoption of standardized methods for determining protein functional properties.

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