a Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences , Beijing , P. R. China.
b Agricultural Engineering Department , Bunda College of Agriculture, Faculty of Agriculture , Lilongwe , Malawi.
Crit Rev Food Sci Nutr. 2016 May 18;56(7):1193-208. doi: 10.1080/10408398.2012.758625.
A major deterrent to the usage of milk protein concentrate (MPC), a high-protein milk product with increasing demand as a food and sports drink ingredient, has been its poor functional characteristics when compared with other milk protein products such as whey protein concentrate and sodium caseinates. This review discusses the recent research on functional properties of MPC, focusing on factors that may contribute to the poor functional characteristics before, during, and after production. Current research, methods employed, and new understanding on the causes of poor solubility of MPC at mild temperatures (about 20°C) has been presented, including loss of solubility during storage as these areas have received unprecedented attention over the past decade, and also affects other useful functional properties of MPC, such as emulsifying properties, gelation, and foaming. Processing methods, which include heat treatment, high-pressure application, microwave heating, ultrasound application, and enzyme and salts modification, have been used or have potential to modify or improve the functional properties of MPCs. Future research on the effects of these processing methods on the functional properties, including effects of enzyme hydrolysis on bitterness and bioactivity, has also been discussed.
浓缩乳蛋白（MPC）是一种高蛋白牛奶产品，作为食品和运动饮料的成分，需求量不断增加，但与乳清蛋白浓缩物和酪蛋白酸钠等其他牛奶蛋白产品相比，其功能特性较差，这一直是其使用的主要障碍。本文讨论了 MPC 功能特性的最新研究，重点介绍了生产前后可能导致其功能特性较差的因素。目前已经提出了有关 MPC 在温和温度（约 20°C）下溶解度较差的原因的最新研究、所采用的方法和新的认识，包括在储存过程中溶解度的损失，因为在过去十年中，这些领域受到了前所未有的关注，并且还会影响 MPC 的其他有用功能特性，如乳化特性、胶凝和起泡。已经使用或具有潜在用途的加工方法包括热处理、高压应用、微波加热、超声应用以及酶和盐改性，以改善或提高 MPC 的功能特性。还讨论了这些加工方法对功能特性的影响的未来研究，包括酶解对苦味和生物活性的影响。
