FUNCTIONAL-PROPERTIES OF ENZYMATICALLY MODIFIED MILK-PROTEINS

Enzymatic modification reactions are mostly suitable for inducing conf ormational change, that may result in altering the functional properti es of the food proteins. In the present work the effect of the enzymat ic hydrolysis and enzymatic peptide modification (EPM) and covalent me thionine enrichment on the functional properties of milk proteins was investigated. Emulsifying stability of the EPM products tested were ve ry high (ESI = 2.2 or 2.5). Several EPM products of milk proteins did not produce high foam capacity, but these low values are of a stable c haracter. Based on our results, the methionine enrichment and the tran speptidation reaction during the EPM influenced in a particular manner the emulsifying and the foam properties of the protein products.