Succinylation of milk proteins: Influence on micronutrient binding and functional indices

被引：27

作者：

Agarwal, Aanchal ^{[1
]}

Pathera, Ashok K. ^{[1
]}

Kaushik, Ravinder ^{[2
]}

Kumar, Naveen ^{[3
]}

Dhull, Sanju B. ^{[4
]}

Arora, Sumit ^{[5
]}

Chawla, Prince ^{[1
,6
]}

机构：

[1] Shoolini Univ, Sch Bioengn & Food Technol, Solan 173229, Himachal Prades, India

[2] Amity Univ, Amity Inst Food Technol, Noida 201313, Uttar Pradesh, India

[3] Amity Univ Rajasthan, Amity Inst Biotechnol, Jaipur 303002, Rajasthan, India

[4] Chaudhary Devi Lal Univ, Dept Food Sci & Technol, Sirsa 125055, Haryana, India

[5] Natl Dairy Res Inst, Dairy Chem Div, Karnal 132001, Haryana, India

[6] Lovely Profess Univ, Sch Agr, Dept Food Technol & Nutr, Phagwara 144411, Punjab, India

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2020年 / 97卷

关键词：

Milk proteins; Succinylation; Sodium caseinate; Minerals; Vitamins; Micronutrient binding; SODIUM CASEINATE-VITAMIN; PHYSICOCHEMICAL CHARACTERIZATION; IRON; ZINC; BIOAVAILABILITY; BOVINE; CALCIUM; COMPLEX; ACID; BIOACCESSIBILITY;

D O I：

10.1016/j.tifs.2020.01.016

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The functionality of milk proteins is an important feature used in food industries. Milk proteins are effectively capable of binding divalent metal ions electrostatically. As well, the hydrophobic and hydrophilic domains present in milk proteins make them excellent modules for the site-specific delivery of various bioactive analytes. Apart from vital functional properties, solubility and stability of milk proteins is always a matter of concern. To achieve the potential functional properties and micronutrient binding ability succinylation of proteins gained candidature of interest. Succinylation of milk proteins improves cellular mineral absorption during simulated gastrointestinal and transwell assay, respectively. Succinylation of various types of milk protein concentrates results in improved functional properties and micronutrient binding abilities. In the present review, functional properties, mineral and vitamin binding properties of milk proteins and their fractions are represented in detail along with the influence of the succinylation upon the respective properties of milk proteins and their fractions.

引用

页码：254 / 264

页数：11

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