Yasothai, RGiriprasad, RTANUVAS2020-08-132020-08-132015http://krishikosh.egranth.ac.in/handle/1/5810150752TNV_IJSET_2015_4(1)251-252The concept of functional proteins was not born until the 1950s and, initially, the only commercially-produced functional proteins were merely dried fresh foods, for example dried egg white and non-fat dried milk. These products were similar to their fresh counterparts and no attempt was made in food industry to purify or fractionate proteins. The use of purified proteins was first achieved in other industries. For example, casein had been produced for many years piror to its isolation for food usage for plastic production and paper coating.enVeterinary ScienceArticle