Modification of the structure and functional-technological properties of casein: scientific and applied aspects

The authors summarize current understanding of the role of casein in technological processes of milk processing, consider the physical-chemical, chemical and enzymatic casein modification methods, highlight the relationship between the methods of modification of casein and its functional and technological properties, consider the basic models of the structure of casein micelles, which made it possible to predict the possibility of its structural modifications to regulate functional and technological properties. The role of calcium in colloidal stability of milk is showed. It is noted that the addition of sequestrant (sodium alginate) in fat-free milk is enhances its colloidal stability and can be used to regulate its technological properties. A model of the technological system of fat-free milk with altered functional and technological properties by modifying the structure of the casein micelle is produced, which manifests itself in improving the hydrophilicity, capacity for dissociation, uniformity of the surface charge distribution.