Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Dokumenter
- Probing the cumulative effects
Forlagets udgivne version, 1,96 MB, PDF-dokument
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.
Originalsprog | Engelsk |
---|---|
Artikelnummer | 105397 |
Tidsskrift | International Dairy Journal |
Vol/bind | 132 |
Antal sider | 12 |
ISSN | 0958-6946 |
DOI | |
Status | Udgivet - 2022 |
Bibliografisk note
Funding Information:
Mie R. Bechshøft is thanked for assistance with production of SPI and Bente P. Danielsen is thanked for technical assistance with sample preparation for acid hydrolysis and SDS-PAGE. Anne B. Risum is thanked for providing the R codes used for the PCA plots. This work was supported by the Green Development and Demonstration Programme (GUDP) under the Ministry of Environment and Food of Denmark [grant number 34009-17-1278 ] and Arla Foods Ingredients Group P/S. The funding source had no involvement in study design, collection of data or interpretation of results. Data were generated through accessing research infrastructure at University of Copenhagen, including FOODHAY (Food and Health Open Innovation Laboratory, Danish Roadmap for Research Infrastructure).
Publisher Copyright:
© 2022 The Author(s)
Antal downloads er baseret på statistik fra Google Scholar og www.ku.dk
ID: 309273821