The functionality of milk proteins is an important feature used in food industries. Milk proteins are effectively capable of binding divalent metal ions electrostatically. As well, the hydrophobic and hydrophilic domains present in milk proteins make them excellent modules for the site-specific delivery of various bioactive analytes. Apart from vital functional properties, solubility and stability of milk proteins is always a matter of concern. To achieve the potential functional properties and micronutrient binding ability succinylation of proteins gained candidature of interest. Succinylation of milk proteins improves cellular mineral absorption during simulated gastrointestinal and transwell assay, respectively. Succinylation of various types of milk protein concentrates results in improved functional properties and micronutrient binding abilities. In the present review, functional properties, mineral and vitamin binding properties of milk proteins and their fractions are represented in detail along with the influence of the succinylation upon the respective properties of milk proteins and their fractions.

牛奶蛋白质的功能性是食品工业中使用的重要功能。牛奶蛋白有效地能够静电结合二价金属离子。同样，牛奶蛋白中存在的疏水性和亲水性结构域使它们成为各种生物活性分析物的定点递送的出色模块。除了重要的功能特性外，牛奶蛋白的溶解性和稳定性始终是一个值得关注的问题。为了实现潜在的功能特性和微量营养素结合能力，将获得的目标候选蛋白进行琥珀酰化。牛奶蛋白的琥珀酰化分别改善了模拟胃肠道和Transwell检测过程中细胞对矿物质的吸收。各种类型的浓缩乳蛋白的琥珀酰化可改善功能特性和微量营养素结合能力。在本综述中，详细描述了乳蛋白及其组分的功能特性，矿物质和维生素结合特性，以及琥珀酰化对乳蛋白及其组分各自特性的影响。