TY - JOUR

T1 - Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula

AU - Lund, Pernille

AU - Mardal, Freja

AU - Ray, Colin A.

AU - Lund, Marianne N.

N1 - Publisher Copyright: © 2022 The Author(s)

PY - 2022

Y1 - 2022

N2 - The impact of lactose to whey protein ratio on processed-induced protein modifications was investigated in powdered model infant formula. Model samples were prepared with different lactose to whey protein ratios and different total protein concentrations; protein modifications were evaluated before, during and after processing. Lab-scale equipment was used to mimic commercial manufacturing, and a powdered young-child formula was included to elucidate cumulative effects of commercial unit operations. Maillard-related and structural protein modifications were affected differently by unit operations, both in model samples and commercial formula. Maillard reaction products (furosine, α-dicarbonyls and advanced glycation end products) increased with increased lactose content of model samples, whereas absence of lactose facilitated formation of disulphide-linked aggregates, lysinoalanine and lanthionine. The lowest level of protein modifications was observed at a 30:70 lactose to whey protein ratio, suggesting partial dry blending of lactose as a feasible approach to improve protein quality in powdered infant formula.

AB - The impact of lactose to whey protein ratio on processed-induced protein modifications was investigated in powdered model infant formula. Model samples were prepared with different lactose to whey protein ratios and different total protein concentrations; protein modifications were evaluated before, during and after processing. Lab-scale equipment was used to mimic commercial manufacturing, and a powdered young-child formula was included to elucidate cumulative effects of commercial unit operations. Maillard-related and structural protein modifications were affected differently by unit operations, both in model samples and commercial formula. Maillard reaction products (furosine, α-dicarbonyls and advanced glycation end products) increased with increased lactose content of model samples, whereas absence of lactose facilitated formation of disulphide-linked aggregates, lysinoalanine and lanthionine. The lowest level of protein modifications was observed at a 30:70 lactose to whey protein ratio, suggesting partial dry blending of lactose as a feasible approach to improve protein quality in powdered infant formula.

U2 - 10.1016/j.idairyj.2022.105397

DO - 10.1016/j.idairyj.2022.105397

M3 - Journal article

AN - SCOPUS:85130382222

VL - 132

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 105397

ER -