Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review

Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review

High-pressure processing (HPP), microwaves (MW) and ultrasound (US) are used for pasteurization with minimum heat input. They also alter physico-chemical properties of milk proteins and enzymes. This article aims at identifying the important changes in milk proteins imparted by these three processin...

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Bibliographic Details
Published in:Innovative food science & emerging technologies 2019-10, Vol.57, p.102192, Article 102192
Main Authors: Munir, Masooma, Nadeem, Muhammad, Qureshi, Tahir Mahmood, Leong, Thomas S.H., Gamlath, Charitha J., Martin, Gregory J.O., Ashokkumar, Muthupandian
Format: Article
Language:eng
Subjects:
Dairy product quality
Emerging technologies
Enzyme activity
Protein denaturation
Online Access:Get full text
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Summary:High-pressure processing (HPP), microwaves (MW) and ultrasound (US) are used for pasteurization with minimum heat input. They also alter physico-chemical properties of milk proteins and enzymes. This article aims at identifying the important changes in milk proteins imparted by these three processing technologies. HPP dissociates casein micelles at low pH (
ISSN:1466-8564
1878-5522