{"title":"Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics","authors":"Xiaomeng Sun, Li Wang, Shuai Wang, Yixuan Tan, Yujia Zhu, Qingyun Wang, Weibing Tao, Lanxia Qin","doi":"10.1111/1471-0307.13069","DOIUrl":null,"url":null,"abstract":"<p>The effect of different thermal treatments including pasteurisation, ultra-pasteurisation, ultra-high temperature instantaneous sterilisation and in-container sterilisation on physicochemical properties and peptide profiles of infant formula protein model after in vitro digestion were investigated. Results indicated that different extent of protein–protein and protein–lactose interactions caused different particle size, colour, functional groups and thermal properties. Peptide profiles were also different after in vitro digestion. About 32, 4, 15, 157 and 42 unique peptides, as well as 14, 10, 12, 13 and 10 bioactive peptides were identified in the five groups, respectively. Pasteurisation may be better for the processing of infant formula.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 3","pages":"949-960"},"PeriodicalIF":2.5000,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Dairy Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13069","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The effect of different thermal treatments including pasteurisation, ultra-pasteurisation, ultra-high temperature instantaneous sterilisation and in-container sterilisation on physicochemical properties and peptide profiles of infant formula protein model after in vitro digestion were investigated. Results indicated that different extent of protein–protein and protein–lactose interactions caused different particle size, colour, functional groups and thermal properties. Peptide profiles were also different after in vitro digestion. About 32, 4, 15, 157 and 42 unique peptides, as well as 14, 10, 12, 13 and 10 bioactive peptides were identified in the five groups, respectively. Pasteurisation may be better for the processing of infant formula.
期刊介绍：
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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