Interfacial properties of milk proteins: A review

The interfacial properties of dairy proteins are of great interest to the food industry. Food manufacturing involves various environmental conditions and multiple processes that significantly alter the structure and colloidal stability of food materials. The effects of concentration, pH, heat treatment, addition of salts etc., have considerable influence on the surface activity of proteins and the mechanical properties of the interfacial protein films. Studies to date have established some understanding of the links between environmental and processing related parameters and their impacts on interfacial behavior. Improvement in knowledge may allow better design of interfacial protein structures for different food applications. This review examines the effects of environmental and processing conditions on the interfacial properties of dairy proteins with emphasis on interfacial tension dynamics, dilatational and surface shear rheological properties. The most commonly used surface analytical techniques along with relevant methods are also addressed. (C) 2020 Elsevier B.V. All rights reserved.

Automated summary

The interfacial properties of dairy proteins are of great interest to the food industry. Various environmental conditions and processes significantly affect the structure and stability of food materials. Further studies may help in designing better interfacial protein structures for different food applications.