Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics

• Published in: International journal of dairy technology 2024-08, Vol.77 (3), p.949-960
• Main Authors: Sun, Xiaomeng, Wang, Li, Wang, Shuai, Tan, Yixuan, Zhu, Yujia, Wang, Qingyun, Tao, Weibing, Qin, Lanxia
• Format: Article
• Language: English
• Subjects: Digestion; Functional groups; High temperature; Infant formula protein model; Infants; Lactose; Pasteurization; Peptides; Peptidomics; Physicochemical properties; Physico‐chemical property; Proteins; Sterilization; Thermal properties; Thermal treatment; Thermodynamic properties
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/1471-0307.13069

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. Pasteurisation, ultra‐pasteurisation, ultra‐high‐temperature instantaneous sterilisation and in‐container sterilisation had different effects on the physicochemical properties including colour, particle size, zeta potential and thermal properties. Peptide profiles and bioactive peptides of infant formula protein model system by different thermal treatments were also different.