Functional Properties of Milk Proteins

Abstract

Milk proteins possess functional properties that provide desirable attributes to the final product and for this reason have found numerous applications in traditional dairy products and in other foods. A vast range of milk protein products, including caseins and caseinates, whey protein concentrates and isolates, and milk protein concentrates and isolates, specifically designed for particular applications, is manufactured by the dairy industry. The functional properties of milk proteins may be classified into two main groups, hydrodynamic or hydration related, which includes water absorption, solubility, viscosity, and gelation. Functional properties such as emulsification, foaming, and film formation are related to the surface-active properties of proteins. Milk proteins usually exert several interdependent functional properties simultaneously in each food application. The functional properties of proteins vary with pH, temperature, ionic strength, and concentration of calcium and other polyvalent ions, sugars, and hydrocolloids, as well as with processing treatments. In addition, the processes used in the manufacture of milk protein products can modify the native structures of proteins, which can lead to further protein–protein interactions, consequently affecting the protein functionality. This article provides an overview of the functional properties and applications of milk protein products.