1. Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition
- Author
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Didier Dupont, Saïd Bouhallab, Thomas Croguennec, Pascaline Hamon, Amira Halabi, Amélie Deglaire, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
- Subjects
Protein Denaturation ,Whey protein ,Hot Temperature ,whey paste ,digestion ,01 natural sciences ,lait en poudre ,Analytical Chemistry ,fluids and secretions ,protéine du lait ,Casein ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Denaturation (biochemistry) ,Food science ,Beta-lactoglobulin ,2. Zero hunger ,lactosérum ,biology ,Chemistry ,Lactoferrin ,food and beverages ,analyse cinétique ,04 agricultural and veterinary sciences ,General Medicine ,formulation alimentaire ,traitement thermique de l'aliment ,040401 food science ,Infant Formula ,nutrition ,traitement thermique ,animal structures ,Globulin ,allégations nutritionnelles et de santé ,0404 agricultural biotechnology ,milk protein ,Animals ,Humans ,dénaturation des protéines ,010401 analytical chemistry ,Infant ,0104 chemical sciences ,Kinetics ,Whey Proteins ,formulation infantile ,Infant formula ,biology.protein ,Alpha-lactalbumin ,Cattle ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,Food Science - Abstract
The process of manufacturing infant milk formulas (IMFs) involves heat treatments that can lead to whey protein denaturation. The objective of the study was to determine how protein composition affects the denaturation kinetics of the whey proteins within IMFs. Three model IMFs (1.3% of cow’s milk protein) were produced with a caseins: whey proteins ratio of 40:60, differing only by the whey protein composition. The kinetics of heat-induced denaturation of α-lactalbumin, β-lactoglobulin and lactoferrin were investigated between 67.5 °C and 80 °C by chromatographic quantification of the residual native proteins. Results showed that the heat-denaturation of α-lactalbumin was reduced when β-lactoglobulin was absent. The heat-denaturation of lactoferrin was not affected by the composition of the IMFs but its presence enhanced the heat-denaturation of β-lactoglobulin. This study revealed that, for higher heat treatments (90 °C/15 s, 75 °C/15 min), IMF containing α-lactalbumin and lactoferrin preserved a higher proportion of native whey proteins than IMFs containing β-lactoglobulin.
- Published
- 2020