Dairy discusses enzymatic modification

- Last updated on GMT

Related tags: Milk, Protein, Poland

Dairy industry will focus on enzymatic modification of milk
components at an upcoming event in Poland.

Organised by the University of Warmia and Mazury dairy excellence centre in Olsztyn, Poland, the training course aims to investigate enzymatic modifications of milk proteins, lipids and lactose.

Dairy firms and academia continue to investigate the impact of enzymatic modification of (milk) proteins and other components on their functionality.

Milk proteins, for example, can be modified by means of enzymatic methods which can change, and sometimes improve, specific functional characteristics and tailored product.

Scientists have found that the ability of b-lactoglobulin to form a gel on heating can be drastically improved by limited proteolysis with an enzyme that is specific for acidic amino acids.

The cross-linking of a protein by, for example, transglutaminase is another method of modifying functional properties. Further, when milk is treated with this enzyme before pH is lowered researchers, at the department of food science at the Royal Veterinary and Agricultural University in Denmark, found that the modulus of the resulting acid casein gel may be improved as much as six to eight times.

"Limited hydrolysis may improve the foam formation, the heat stability, the stability at low pH and emulsifying characteristics of whey proteins,"​ they add.

Organisers of the summer school in Poland (4 to 16 July) said the event​ will be divided into lectures, laboratory work and study tours, and all theoretical and practical activities will focus on enzymatic modifications of milk proteins, lipids and lactose.

Related topics: Markets, Ingredients

Related news

Show more

Related products

show more

Taste success with our vanilla solutions.

Taste success with our vanilla solutions.

ADM | 19-Jul-2022 | Infographic

People want to feel good about what they eat, and one way they do that is by choosing foods made from sustainable ingredients. That’s why ADM offers best-in-class,...

Vanilla, the sustainable taste of home.

Vanilla, the sustainable taste of home.

ADM | 16-Jun-2022 | Infographic

Sustainable sourcing means a lot to everyday consumers, and at the end of the day people want to feel good about what they eat. With sustainable vanilla...

A sweet partnership that pays.

A sweet partnership that pays.

ADM | 14-Jun-2022 | Insight Guide

It takes a winning team to create specialty syrup options with streamlined simplicity. You need unparalleled formulation expertise and technical ingenuity...

Related suppliers

Follow us

Products

View more

Webinars