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Peptides from milk proteins and their properties
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KEYWORDS: milk protein, peptides, hydrolysis, functionality, solubility, emulsification, foaming, gelation, biological activity, immunity, probiotic, allergenicity, bitterness.
INTRODUCTION
Food proteins are increasingly being used in the food industry for their functionality. Funct
ionality of food proteins refers comprehensively to the physico-chemical properties of the proteins such as hydrophilicity and hydrophobicity (influencing water-protein interactions), interfacial (airwater and oil-water interfaces), intermolecular interactions (viscosity, fiber formation, film formation, gelation, ...
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