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|Title:||Thermal treatments and emerging technologies: impacts on the structureand techno-functional properties of milk proteins|
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|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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