How neutron scattering experiments can target the behavior of milk proteins

Abstract

Any protein ingested intentionally or non-intentionally can be considered as a food protein. The scope of food protein chemistry covers agricultural production, processing, packaging, storage, distribution, retail and protein function as ingredients. Protein quality is an important consideration to the consumer as is allergy and other adverse reactions to some proteins. The major protein ingredients, material having 5 to 10% or more proteins are: dried non-fat milk, whey, caseinate, collagen, gelatin, myosin, blood, soybean flour, wheat gluten, egg albumin, yolk. Protein ingredients are used to achieve a wide range of functionalities and usages like adhesion, emulsification, gelation and foaming. The ability to perform these different functionalities is function of the source and structure of the proteins. Through the source of protein in the diet, but also through its high functionality values, milk proteins are major ingredients in food processing.