Milk proteins: chemistry, functionality and diverse industrial applications
Milk proteins play a pivotal role in human nutrition and serve as abundant reservoirs of essential amino acids and bioactive compounds. Beyond their nutritional significance, they are also crucial ingredients in the food industry due to their unique physicochemical properties, which include emulsifi...
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| Published in | Cogent food & agriculture Vol. 10; no. 1 |
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| Main Authors | , , , , , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Taylor & Francis Group
31.12.2024
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| Subjects | |
| Online Access | Get full text |
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| Abstract | Milk proteins play a pivotal role in human nutrition and serve as abundant reservoirs of essential amino acids and bioactive compounds. Beyond their nutritional significance, they are also crucial ingredients in the food industry due to their unique physicochemical properties, which include emulsification, foaming, viscosity, and gelation capabilities. Despite the increasing popularity of plant-based proteins, the indispensability of milk protein remains undeniable. This review highlights the significance of milk proteins, focusing on casein and whey, their chemistry, functional properties, and applications in various industries. It delves into the chemical composition and functional properties of these proteins, shedding light on their multifaceted applications and the technological advancements employed for their extraction and refinement. Animal-derived protein fractions can be modified into micro- or nanoscale delivery systems, which deliver and shield bioactive compounds, promoting specific responses at specific sites in the body. A comprehensive understanding of the unique attributes of milk proteins continues to drive their widespread integration into the food industry and beyond, reaffirming their role in fostering balanced metabolism and supporting overall human health. This review provides insights into the potential of milk proteins to drive innovations for future demands across various sectors. |
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| AbstractList | Milk proteins play a pivotal role in human nutrition and serve as abundant reservoirs of essential amino acids and bioactive compounds. Beyond their nutritional significance, they are also crucial ingredients in the food industry due to their unique physicochemical properties, which include emulsification, foaming, viscosity, and gelation capabilities. Despite the increasing popularity of plant-based proteins, the indispensability of milk protein remains undeniable. This review highlights the significance of milk proteins, focusing on casein and whey, their chemistry, functional properties, and applications in various industries. It delves into the chemical composition and functional properties of these proteins, shedding light on their multifaceted applications and the technological advancements employed for their extraction and refinement. Animal-derived protein fractions can be modified into micro- or nanoscale delivery systems, which deliver and shield bioactive compounds, promoting specific responses at specific sites in the body. A comprehensive understanding of the unique attributes of milk proteins continues to drive their widespread integration into the food industry and beyond, reaffirming their role in fostering balanced metabolism and supporting overall human health. This review provides insights into the potential of milk proteins to drive innovations for future demands across various sectors. |
| Author | Singh, Rattan Mugabi, Robert Navaf, Muhammed Masoodi, Lubna Ramniwas, Seema Jagdale, Yash D. Gull, Amir Nayik, Gulzar Ahmad Ucak, İlknur Afreen, Maliha Kaur, Preetinder Rehal, Jagbir Sunooj, Kappat Valiyapeediyekkal |
| Author_xml | – sequence: 1 givenname: Gulzar Ahmad surname: Nayik fullname: Nayik, Gulzar Ahmad organization: Department of Food Science and Technology, Government Degree College Shopian, Jammu & Kashmir, India – sequence: 2 givenname: Amir surname: Gull fullname: Gull, Amir organization: Department of Food Science & Technology, University of Kashmir, Srinagar, India – sequence: 3 givenname: Lubna surname: Masoodi fullname: Masoodi, Lubna organization: Department of Food Science & Technology, University of Kashmir, Srinagar, India – sequence: 4 givenname: Muhammed surname: Navaf fullname: Navaf, Muhammed organization: Department of Food Science and Technology, Pondicherry University, Puducherry, India – sequence: 5 givenname: Kappat Valiyapeediyekkal surname: Sunooj fullname: Sunooj, Kappat Valiyapeediyekkal organization: Department of Food Science and Technology, Pondicherry University, Puducherry, India – sequence: 6 givenname: İlknur surname: Ucak fullname: Ucak, İlknur organization: Faculty of Agricultural Sciences and Technologies, Department of Animal Production and Technologies, Campus, Nigde Omer Halisdemir University, Nigde, Turkey – sequence: 7 givenname: Maliha surname: Afreen fullname: Afreen, Maliha organization: Faculty of Agricultural Sciences and Technologies, Department of Animal Production and Technologies, Campus, Nigde Omer Halisdemir University, Nigde, Turkey – sequence: 8 givenname: Preetinder surname: Kaur fullname: Kaur, Preetinder organization: Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India – sequence: 9 givenname: Jagbir surname: Rehal fullname: Rehal, Jagbir organization: Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India – sequence: 10 givenname: Yash D. surname: Jagdale fullname: Jagdale, Yash D. organization: Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA – sequence: 11 givenname: Seema surname: Ramniwas fullname: Ramniwas, Seema organization: University Centre for Research and Development, Chandigarh University, Mohali, India – sequence: 12 givenname: Rattan surname: Singh fullname: Singh, Rattan organization: Department of Food Technology, Guru Jambeshwar University of Science & Technology, Hisar, India – sequence: 13 givenname: Robert surname: Mugabi fullname: Mugabi, Robert organization: Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda |
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