Effects of High-pressure Processing on Structure and Interactions of Milk Proteins

High-pressure processing (HPP) is a rapidly growing nonthermal preservation technology that can potentially be used to create novel protein structures by bringing about particular changes in the molecular structure of proteins and thus may give rise to innovative, new generation value-added food products with new properties that are not possible through conventional methods of protein modification. Compared to heat treatment, HPP has been reported to have some similar and some different effects on the structure of milk proteins. Knowledge of the effects of HPP on the structure and interactions of milk proteins, therefore, can be used to develop food products with novel textures. In this chapter, we review recent literature reports on how HPP can affect the structure of casein micelles and individual casein fractions, as well as denaturation and aggregation of whey proteins and their interactions with caseins. The mechanisms and pathways underlying pressure-induced denaturation and aggregation of whey proteins and their interactions with casein micelles are explained in various systems, including model systems, commercial whey protein solutions, and skim milk.