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Preparation, properties, and uses of enzymatic milk protein hydrolysates



Preparation, properties, and uses of enzymatic milk protein hydrolysates



Critical Reviews in Food Science and Nutrition 57(6): 1119-1132



Enzymatic hydrolysis of milk proteins has been a subject of numerous research studies and patents. The driving force for these studies has been the increased utilization of milk proteins. The industrial uses of milk proteins are based on their unique composition, functionality, and nutritive values. The diversity of milk protein fraction, the large number of proteinases, and controlled hydrolysis conditions used resulted in the preparation of hydrolysates suitable for several purposes. Enzymatic hydrolysis of milk proteins modifies the techno-functional and biofunctional properties of hydrolysates depending on the enzyme(s) and hydrolysis conditions used. Milk protein hydrolysates (MPH) are used commonly in normal and clinical nutrition and as a functional food ingredient. In the present review, emphasis has been made to highlight methods applied for the preparation of MPH, and the functional properties and utilization of the obtained hydrolysates.

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Accession: 058609062

Download citation: RISBibTeXText

PMID: 25880259

DOI: 10.1080/10408398.2014.899200


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