a Dairy Department , National Research Centre , Dokki, Cairo , Egypt.
Crit Rev Food Sci Nutr. 2017 Apr 13;57(6):1119-1132. doi: 10.1080/10408398.2014.899200.
Enzymatic hydrolysis of milk proteins has been a subject of numerous research studies and patents. The driving force for these studies has been the increased utilization of milk proteins. The industrial uses of milk proteins are based on their unique composition, functionality, and nutritive values. The diversity of milk protein fraction, the large number of proteinases, and controlled hydrolysis conditions used resulted in the preparation of hydrolysates suitable for several purposes. Enzymatic hydrolysis of milk proteins modifies the techno-functional and biofunctional properties of hydrolysates depending on the enzyme(s) and hydrolysis conditions used. Milk protein hydrolysates (MPH) are used commonly in normal and clinical nutrition and as a functional food ingredient. In the present review, emphasis has been made to highlight methods applied for the preparation of MPH, and the functional properties and utilization of the obtained hydrolysates.
牛奶蛋白的酶解已经成为许多研究和专利的主题。这些研究的驱动力是增加对牛奶蛋白的利用。牛奶蛋白的工业用途基于其独特的组成、功能和营养价值。牛奶蛋白组分的多样性、大量的蛋白酶以及所使用的可控水解条件导致了适合多种用途的水解产物的制备。根据所使用的酶和水解条件，牛奶蛋白的酶解可以改变水解产物的技术功能和生物功能特性。牛奶蛋白水解产物（MPH）常用于普通和临床营养以及功能性食品成分。在本综述中，重点强调了用于制备 MPH 的方法，以及获得的水解产物的功能特性和利用。
