Revista de Nutrição e Ciências Alimentares
Acesso livre

Abstrato

Potential of Milk Protein as a Carrier of Functional Ingredients

Rita Mehla*, Shalini Arora

Milk proteins have different functional properties which enables them act as delivery vehicles for nutraceutical substances. The milk protein functional properties are binding with molecules, surface property, aggregation, gelling property and interaction with other polymers. Caseins as well as whey proteins exhibits hydrophobic interactions. Milk protein i.e. casein exhibit the surface active property which is used to form emulsion based carrier system. Moreover casein has the ability to self assemble. Gelling and interaction ability of casein with other polymer can be used for encapsulation. The release of carrier substance is mainly dependant on the pH and swelling property of protein. The besieged nanocarrier system required the detailed knowledge regarding the binding of proteins and carrier substances in the food matrix.