STRUCTURES AND FUNCTIONALITIES OF MILK-PROTEINS

During the last decade, marked progress has been made in the study of the fine details of the structures of milk proteins such as caseins, b eta-lactoglobulin, alpha-lactalbumin, and lactotransferrin. Many of th e functional properties of the individual milk proteins, as well as th e milk protein products, may be described at the molecular level. This article is an attempt to thoroughly review the three-dimensional stru ctures of major milk proteins, and to correlate them with the function al aspects of these proteins as food ingredients.