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Type: Artigo
Title: Thermal treatments and emerging technologies: impacts on the structureand techno-functional properties of milk proteins
Author: Nunes, Lauane
Tavares, Guilherme M.
Abstract: Milk and dairy products are among the most important protein sources for humans. During theprocessing of these products, applied thermal treatments often induce changes in the proteins’structure andconsequently 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 emergingtechnologies. However, knowledge concerning how these emerging technologies affect milk proteins is diffuse.Scope and approach:The impacts of emerging technologies on the structure and techno-functionalities of caseinsand whey proteins are compared to the impacts caused by thermal treatments in this review. The main emergingtechnologies discussed are ultrasound, high-pressure treatment, pulsed electricfields, microwave, radio fre-quency, irradiation, and supercriticalfluid extrusion. Structural changes induced by these technologies and byconsequent changes in solubility, gelling capacity, interfacial activity, binding properties and allergenicity ofmilk proteins were highlighted.Keyfindings and conclusions:Even if intense treatments negatively affect milk proteins’techno-functionalproperties, these properties may be improved by controlling the induced structural changes. Because of thediversity of technologies, several different structural effects may be expected. Thus, this review may be bene-ficial to identify suitable processing conditions for the development of innovative dairy products/ingredients.Future challenges for this scientificfield are also addressed
Subject: Tecnologias emergentes
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.tifs.2019.06.004
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

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