Effect of nonthermal processing on milk protein interactions and functionality

Pranav K. Singh*, Thom Huppertz

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

2 Citations (Scopus)

Abstract

With the growing concept of minimally processed foods and, compared with conventional thermal processing techniques, with the added beneficial effects that nonthermal processing techniques have on product quality and taste, interest in novel processing techniques such as high-pressure processing, ultrasonication, pulsed electric field processing, and ultraviolet irradiation has increased significantly in recent years. In addition to shelf-life extension or microbial control and food safety, these novel processing techniques also have significant effects on the structure of proteins and their interactions. Improvement in the functional properties of milk proteins could be of great commercial interest because this would further increase their utilization as high-value food ingredients in designing tailor-made foods. Given this potential opportunity for the use of nonthermal processing techniques in milk processing, this chapter reviews the recent advances in our understanding of the implications of these novel nonthermal processing techniques on the structure and the functional attributes of milk proteins.

Original languageEnglish
Title of host publicationMilk Proteins
Subtitle of host publicationFrom Expression to Food
EditorsMike Boland, Harjinder Singh
PublisherElsevier
Pages293-324
Number of pages32
ISBN (Electronic)9780128152515
ISBN (Print)9780128152522
DOIs
Publication statusPublished - 15 Nov 2019

Keywords

  • Food structure
  • Functionality
  • High-pressure processing
  • Milk proteins
  • Nonthermal processing
  • Pulsed electric fields
  • Ultrasonication
  • Ultraviolet radiation

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