Peptides From Milk Proteins and Their Properties

Arun Kilara; Dinakar Panyam

doi:10.1080/10408690390251138

Peptides From Milk Proteins and Their Properties

Arun Kilara, Dinakar Panyam

Food Science

Research output: Contribution to journal › Review article › peer-review

213 Scopus citations

Abstract

The physico-chemical properties of food proteins such as hydrophilicity, hydrophobicity and intermolecular interactions are influenced by intrinsic nature of proteins. The controlled enzymatic modification of casein and whey proteins by proteolysis generates total hydrolyzate. The total hydrolyzate is fractionated to low molecular weight peptides and high molecular weight materials. Solubility is essential prerequisite for functional properties manifestation and enzyme hydrolysis enables solubility of milk protein modeling techniques which determines structures in these peptides.

Original language	English (US)
Pages (from-to)	607-633
Number of pages	27
Journal	Critical reviews in food science and nutrition
Volume	43
Issue number	6
DOIs	https://doi.org/10.1080/10408690390251138
State	Published - 2003

All Science Journal Classification (ASJC) codes

Food Science
Industrial and Manufacturing Engineering

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10.1080/10408690390251138

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title = "Peptides From Milk Proteins and Their Properties",

abstract = "The physico-chemical properties of food proteins such as hydrophilicity, hydrophobicity and intermolecular interactions are influenced by intrinsic nature of proteins. The controlled enzymatic modification of casein and whey proteins by proteolysis generates total hydrolyzate. The total hydrolyzate is fractionated to low molecular weight peptides and high molecular weight materials. Solubility is essential prerequisite for functional properties manifestation and enzyme hydrolysis enables solubility of milk protein modeling techniques which determines structures in these peptides.",

author = "Arun Kilara and Dinakar Panyam",

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AB - The physico-chemical properties of food proteins such as hydrophilicity, hydrophobicity and intermolecular interactions are influenced by intrinsic nature of proteins. The controlled enzymatic modification of casein and whey proteins by proteolysis generates total hydrolyzate. The total hydrolyzate is fractionated to low molecular weight peptides and high molecular weight materials. Solubility is essential prerequisite for functional properties manifestation and enzyme hydrolysis enables solubility of milk protein modeling techniques which determines structures in these peptides.

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M3 - Review article

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JF - Critical reviews in food science and nutrition

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Peptides From Milk Proteins and Their Properties

Abstract

All Science Journal Classification (ASJC) codes

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