Preparation, properties, and uses of enzymatic milk protein hydrolysates

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....

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2017-04, Vol.57 (6), p.1119-1132
Main Authors: Abd El-Salam, M. H., El-Shibiny, S.
Format: Article
Language:English
Subjects:
Animals
bioactive peptides
casein
Functional Food - analysis
functional properties
Humans
Hydrogen-Ion Concentration
Hydrolysates
Hydrolysis
hypoallergenic
Milk
Milk - chemistry
Milk Proteins - chemistry
Milk Proteins - pharmacology
Nutrition
Nutritive Value
Peptide Hydrolases - metabolism
phenylketonuria
Protein Hydrolysates - chemistry
Protein Hydrolysates - pharmacology
Proteins
sports drinks
whey proteins
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Summary: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.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2014.899200