Abstract: Milk protein, a crucial natural raw material in the dairy industry, possesses multiple physiological activities. However, natural milk protein has deficiencies in key functional properties such as thermal stability, solubility, and gel characteristics, which restrict its application in dairy processing. To address this issue, modulation of the molecular structure of milk protein through protein modification technology can not only enhance its basic functionalities but also explore and impart novel functional characteristics to it. This review focuses on the precise regulation of milk protein functional properties and systematically reviews four modification technologies: 1) enzymatic modification such as hydrolysis and cross-linking; 2) physical modification such as non-thermal processing and microencapsulation; 3) chemical modification such as glycosylation, phosphorylation (dephosphorylation), and acylation (deacylation); and 4) combined modification. It discusses these technologies in terms of mechanisms, functional characteristics, and advantages and disadvantages. In light of current research progress, this article also points out that the field still faces several challenges, such as the likelihood of chemical modification causing reagent residues, the high cost of enzyme preparations, the limited effectiveness of single physical modification, and insufficient understanding of the structure-function relationship at the molecular level. Finally, it is proposed that further research should focus on developing targeted green combined modification technologies, investigating the safety and nutritional properties of modified products, and expanding the application of milk protein in high value-added special diets such as infant formula and nutritional products for the elderly, with the aim of providing a theoretical basis and technical support for promoting the high-value utilization of milk protein.

Key words: milk protein; enzymatic modification; physical modification; chemical modification; functional properties

摘要： 乳蛋白作为乳品工业中的关键天然原料，具有多种生理活性。然而，天然乳蛋白热稳定性、溶解性和凝胶特性等关键功能特性仍存在缺陷，制约其在乳品加工中的应用。为解决这一问题，利用蛋白质改性技术调控乳蛋白分子结构，不仅能够改善其基础功能，还能挖掘并赋予其全新的功能特性。本文围绕乳蛋白功能特性改性这一目标，系统综述水解与交联等酶法改性，非热加工和微胶囊化等物理改性，糖基化、磷酸化（去磷酸化）和酰化（去酰化）等化学改性及协同改性4 类技术，从作用机制、作用特点和优、缺点等方面进行探讨。同时，结合当前研究进展，也指出该领域仍面临的挑战，如化学改性可能带来试剂残留、酶制剂成本较高、单一物理改性效果有限及分子层面的构效关系尚未完全阐明等。最后指出未来应重点开发靶向性绿色复合改性技术、深化改性产物的安全性与营养性研究，并拓展乳蛋白在婴幼儿配方、老年营养等高附加值特殊膳食中的应用，以期为推动乳蛋白的高值化利用提供理论依据和技术支持。

关键词: 乳蛋白；酶法改性；物理改性；化学改性；功能特性