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.
All Science Journal Classification (ASJC) codes
- Food Science
- Industrial and Manufacturing Engineering