Protein interactions and functionality of milk protein products
作者： H. Singh
DOI: 10.1533/9781845697198.3.644
关键词:
摘要: Abstract: Milk proteins are nutritionally important and provide a wide range of dynamic functional properties which widely exploited by the food industry. Several methods for industrial-scale production milk have been developed over last 40 years. As result, vast protein products, specifically designed particular applications, is manufactured dairy These products include traditional such as skim powder whey powders, higher caseins caseinates, concentrates isolates isolates. The processes used in manufacture these can modify native structures lead to further protein–protein interactions, consequently impacting on functionality. This chapter provides an overview manufacture, composition functionality powders. It also considers possible interactions during their consequences applications products.
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