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Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins

2019; Elsevier BV; Volume: 90; Linguagem: Inglês

10.1016/j.tifs.2019.06.004

1879-3053

Lauane Nunes, Guilherme M. Tavares,

Protein Hydrolysis and Bioactive Peptides

Milk and dairy products are among the most important protein sources for humans. During the processing of these products, applied thermal treatments often induce changes in the proteins’ structure and consequently their techno-functionalities. Nevertheless, because of the increasing consumer demand for high-quality food products, considerable research has been completed focusing on minimal processing using emerging technologies. However, knowledge concerning how these emerging technologies affect milk proteins is diffuse. The impacts of emerging technologies on the structure and techno-functionalities of caseins and whey proteins are compared to the impacts caused by thermal treatments in this review. The main emerging technologies discussed are ultrasound, high-pressure treatment, pulsed electric fields, microwave, radio frequency, irradiation, and supercritical fluid extrusion. Structural changes induced by these technologies and by consequent changes in solubility, gelling capacity, interfacial activity, binding properties and allergenicity of milk proteins were highlighted. Even if intense treatments negatively affect milk proteins’ techno-functional properties, these properties may be improved by controlling the induced structural changes. Because of the diversity of technologies, several different structural effects may be expected. Thus, this review may be beneficial to identify suitable processing conditions for the development of innovative dairy products/ingredients. Future challenges for this scientific field are also addressed.