Functional properties of enzymatically modified milk proteins

Enzymatic modification reactions are mostly suitable for inducing conformational change, that may result in altering the functional properties of the food proteins. In the present work the effect of the enzymatic hydrolysis and enzymatic peptide modification (EPM) and covalent methionine enrichment on the functional properties of milk proteins was investigated. Emulsifying stability of the EPM products tested were very 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 character. Based on our results, the methionine enrichment and the transpeptidation reaction during the EPM influenced in a particular manner the emulsifying and the foam properties of the protein products.