Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins

Abstract

Abstract The effects of heat on the casein proteins and the casein micelles, including their interactions with denatured whey proteins are reviewed. Aspects from chemical changes to amino acid functional groups, hydrolysis of peptide bonds, iso-peptide bonds and protein cross-link formation, reactions of thiol groups/disulphide bonds, fibril formation, interaction of denatured whey proteins with caseins/casein micelles and the dissociation of casein micelles on heating is covered. Where appropriate, the relevance of these heat-induced changes in commercial processing is discussed.