A growing product on the worldwide dairy market is ultra-high temperature (UHT) milk, which can be kept at room temperature for 6 to 9 months. As the milk undergoes either direct or indirect UHT treatment at 140 ℃ for a few seconds, could kill the majority of bacteria and heat-resistance enzymes. The whey protein in milk will experience a series of physiochemical reactions such as denaturation, proteolysis, age gelation, sedimentation and Maillard after UHT treatment and following storage. The aims of this review were to screen occurred reactions in whey protein, allocate the generated flavor and analysis the volatile compounds. This review explained the mechanisms of the physiochemical reactions, and analysed the related flavor and relevant compounds of the flavor. Also, proposing several suggestions to improve UHT milk quality and find out suitable treatment conditions to prevent or minimize the effects of UHT on whey proteins.
Pea is an important nutrient source, as it contains high volumes of protein, starch and fibre. Pea protein is expected as growing alternative protein in current food factory, owing to its global convenience, cost effective high nutrient and wholesome. As several food companies already use pea protein as alternative meat protein to make burger patties. Pea protein is a potential food ingredient because of its solubility, ability to hold both water and oil, ability to form emulsions, and viscosity. Therefore, in this review, pea protein fractions, functional characters and modifications to enhance its applications have been studied. In terms of modifications, pea protein can be modified through physical, chemical and biological approaches. These modifications can potentially improve its solubility, emulsifying ability, digestibility and reduce unpleasant beany flavor. Via these modification techniques, pea protein can be added to meat products and meat analogues to provide nutrients, making it competitive in various processed foods.
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