Impact of UHT treatment and storage on liquid infant formula: Complex structural changes uncovered by centrifugal field-flow fractionation with multi-angle light scattering

•The heat load of an UHT treatment determines storage-induced structural changes.•Field-flow fractionation can be used for characterisation of complex aggregates.•Extensive non-reducible protein material is found in liquid infant formula.•High heat load during UHT treatment leads to increased struct...

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Bibliographic Details
Published in:Food chemistry 2021-06, Vol.348, p.129145-129145, Article 129145
Main Authors: Lund, Pernille, Nielsen, Søren Bang, Nielsen, Christian Fiil, Ray, Colin A., Lund, Marianne N.
Format: Article
Language:English
Subjects:
Aggregation
Animals
Baby formula
Browning
Casein micelle
Chromatography, High Pressure Liquid
Color
Direct UHT
Dynamic Light Scattering
Food Storage - methods
Fractionation, Field Flow
Heating
Hot Temperature
Humans
Hydrogen-Ion Concentration
Indirect UHT
Infant
Infant Formula - analysis
Milk - chemistry
Milk - metabolism
Milk Proteins - analysis
Protein modification
SDS-PAGE
Spectrophotometry, Ultraviolet
Whey protein
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Summary:•The heat load of an UHT treatment determines storage-induced structural changes.•Field-flow fractionation can be used for characterisation of complex aggregates.•Extensive non-reducible protein material is found in liquid infant formula.•High heat load during UHT treatment leads to increased structural changes. Protein modifications in liquid infant formula (IF) have been widely studied, but distinguishing between heat- and storage-induced structural changes remains challenging. A generic liquid IF was subjected to direct or indirect UHT treatment and stored at 40 °C up to 180 days. Colour and pH were monitored and structural changes were characterised by dynamic light scattering, SDS-PAGE and centrifugal field-flow fractionation (FFF) coupled with multi-angle light scattering (MALS) and UV detectors to evaluate whether heat-induced differences would level out during storage. Both direct- and indirect UHT treatment led to structural changes, where the higher heat load of the indirect UHT treatment caused more pronounced changes. Indications were that storage-induced changes in pH, browning and non-reducible cross-links were not dependent on UHT treatment. However, FFF-MALS-UV analysis allowed characterisation of complex aggregates, where structural changes continued to be most pronounced in indirect UHT treated samples, and different storage-induced aggregation behaviour was observed.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.129145