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Protein Modification: Effects on Functional Properties and Digestibility

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Milk Proteins

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Abstract

The modern food industry is rapidly changing from a commodity-handling industry toward a market-driven consumer products industry. Today’s informed consumer is increasingly demanding food products that are compatible with a busy, healthy lifestyle that include convenience, that are balanced in calories and nutrients, that are safe (less saturated fatty acids and cholesterol), more wholesome, of consistent high quality, appropriately portioned, and attractively packaged. Quality attributes, flavor, odor, color, taste, texture, mouthfeel are expected. More fabricated food products will increasingly be manufactured placing a premium on ingredients with versatile but consistent functional properties and compatible with automated fabrication. In addition to nutrition, these developments have dramatized the need for a range of functional ingredients, in particular low-calorie and structure-forming macromolecules like polysaccharides and proteins [27].

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Author information

Authors and Affiliations

  1. Institute of Food Science, Cornell University, Ithaca, New York, USA

    J. E. Kinsella

Authors
  1. J. E. Kinsella
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Editor information

Editors and Affiliations

  1. Institut für Physiologie und Biochemie der Ernährung, Bundesanstalt für Milchforschung, Hermann Weigmann-Str. 1, D-2300, Kiel 1, Germany

    C. A. Barth

  2. Institut für Chemie und Physik, Bundesanstalt für Milchforschung, Hermann Weigmann-Str. 1, D-2300, Kiel 1, Germany

    E. Schlimme

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© 1989 Dr. Dietrich Steinkopff Verlag GmbH & Co. KG, Darmstadt

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Kinsella, J.E. (1989). Protein Modification: Effects on Functional Properties and Digestibility. In: Barth, C.A., Schlimme, E. (eds) Milk Proteins. Steinkopff. https://doi.org/10.1007/978-3-642-85373-9_29

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  • DOI: https://doi.org/10.1007/978-3-642-85373-9_29

  • Publisher Name: Steinkopff

  • Print ISBN: 978-3-642-85375-3

  • Online ISBN: 978-3-642-85373-9

  • eBook Packages: Springer Book Archive

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