Effect of heat treatment on milk protein functionality at emulsion interfaces

a review

Research output: Contribution to journalLiterature review

130 Citations (Scopus)

Abstract

Heat treatment affects the molecular structure of milk proteins at the interfaces of oil-in-water emulsions and in aqueous media. Experimental evidence of the impact of thermal processing on milk protein structure is presented and the contribution of whey proteins and caseins at film formation during emulsification is discussed. Recent advances in understanding the effect of heat treatment in milk protein functionality at emulsion interfaces are reviewed with particular emphasis on the emulsifying ability of whey proteins with or without the presence of the casein fraction. The major findings regarding the destabilizing mechanisms of oil-in-water emulsions brought about by heat-induced denaturation of milk proteins are presented. This paper aims to combine recent knowledge on how thermal processing of milk proteins affects their molecular configurations in bulk and particularly at interfaces, which in turn appear to be important with respect to the physico-chemical properties of milk protein-stabilized emulsions.
Original languageEnglish
Pages (from-to)259-265
Number of pages7
JournalFood Hydrocolloids
Volume24
Issue number4
DOIs
Publication statusPublished - Jun 2010

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Milk Proteins
Emulsions
dairy protein
emulsions
milk proteins
Hot Temperature
Heat treatment
heat treatment
emulsifying
whey protein
casein
Casein
molecular conformation
Caseins
Oils
denaturation
chemical structure
Proteins
Molecular Conformation
physicochemical properties

Cite this

Effect of heat treatment on milk protein functionality at emulsion interfaces : a review. / Raikos, Vassilios.

In: Food Hydrocolloids, Vol. 24, No. 4, 06.2010, p. 259-265.

Research output: Contribution to journalLiterature review

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