Enzymatic modification and functionality of milk proteins -- a review

摘要

Modification of food proteins mainly refers to alteration in the structure of proteins to bring about desirable changes with improved functionality, and this can be achieved by physical, chemical and enzymatic methods. Among the three approaches, enzymatic method is gaining importance because of its advantages over the others. Modification by limited hydrolysis leads to increase in functionality such as solubility, waterholding capacity, emulsifying, foaming and oil holding properties. In this article an attempt has been made to review the effect of enzymatic modification on the functionality of milk proteins using different proteolytic enzymes.