Recent Progress in Understanding the Mechanism of the Interaction between Calcium and Milk Proteins and Its Influence on Functional Properties of Milk Proteins

doi:10.7506/spkx1002-6630-20180927-288

Abstract

Abstract: Calcium is widely used in dairy products as an important material for the growth of human bone and the regulation of physiological functions. Calcium interacts with milk proteins, such as αs-casein, β-casein, κ-casein, α-lactalbumin and β-lactoglobulin, thus affecting the structural stability and changing thermal stability, emulsifying characteristics, solubility, foaming characteristics and gelation properties of milk proteins. In this paper, the interaction mechanism between calcium and various milk proteins and the effects of calcium on their functional properties are reviewed in light of their importance for systematically understanding the binding between calcium and milk proteins. This review is expected to provide a theoretical basis for further studies on calcium-containing functional dairy products and their industrial production.

Key words: calcium, casein, lactalbumin, interaction, functional characteristics

CLC Number:

TS252.1

LI Xiangying, ZHAO Xuan, QIN Yusi, CHEN Di, WANG Cunfang. Recent Progress in Understanding the Mechanism of the Interaction between Calcium and Milk Proteins and Its Influence on Functional Properties of Milk Proteins[J]. FOOD SCIENCE, 2019, 40(19): 340-345.

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Recent Progress in Understanding the Mechanism of the Interaction between Calcium and Milk Proteins and Its Influence on Functional Properties of Milk Proteins

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