Abstract

Dairy proteins are subject for research on their functional properties already for many years. However, recently,more attention was given to a functionality of dairy-derived peptides that can be described as interaction-modulating activity. Protein-protein interactions are crucial for the properties of the protein network that is formed during the manufacturing of protein-based food products. The properties of the protein network are important for the texture which isa main determinant for consumers for liking a food product. Nowadays it has been shown that peptides having an interaction-modulating activity could be applied to tailor the texture of protein-based food products and are therefore apotential tool for food developers in texturizing new products. In this article the recent findings are presented and discussedon their relevance for industrial food applications.