Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics
Corresponding Author
Xiaomeng Sun
Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
Beidahuang Wandashan Dairy Co., Ltd, Harbin, Heilongjiang, 150078 China
Author for correspondence. E-mail: [email protected] and [email protected]
Contribution: Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorLi Wang
Beidahuang Wandashan Dairy Co., Ltd, Harbin, Heilongjiang, 150078 China
Contribution: Methodology, Validation, Data curation
Search for more papers by this authorShuai Wang
Beidahuang Wandashan Dairy Co., Ltd, Harbin, Heilongjiang, 150078 China
Contribution: Data curation, Investigation, Resources
Search for more papers by this authorYixuan Tan
Beidahuang Wandashan Dairy Co., Ltd, Harbin, Heilongjiang, 150078 China
Contribution: Investigation, Data curation, Formal analysis
Search for more papers by this authorYujia Zhu
Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
Contribution: Investigation, Formal analysis, Data curation
Search for more papers by this authorQingyun Wang
Beidahuang Wandashan Dairy Co., Ltd, Harbin, Heilongjiang, 150078 China
Contribution: Writing - review & editing
Search for more papers by this authorWeibing Tao
Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
Contribution: Formal analysis
Search for more papers by this authorCorresponding Author
Lanxia Qin
Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
Author for correspondence. E-mail: [email protected] and [email protected]
Contribution: Supervision, Project administration, Writing - review & editing
Search for more papers by this authorCorresponding Author
Xiaomeng Sun
Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
Beidahuang Wandashan Dairy Co., Ltd, Harbin, Heilongjiang, 150078 China
Author for correspondence. E-mail: [email protected] and [email protected]
Contribution: Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorLi Wang
Beidahuang Wandashan Dairy Co., Ltd, Harbin, Heilongjiang, 150078 China
Contribution: Methodology, Validation, Data curation
Search for more papers by this authorShuai Wang
Beidahuang Wandashan Dairy Co., Ltd, Harbin, Heilongjiang, 150078 China
Contribution: Data curation, Investigation, Resources
Search for more papers by this authorYixuan Tan
Beidahuang Wandashan Dairy Co., Ltd, Harbin, Heilongjiang, 150078 China
Contribution: Investigation, Data curation, Formal analysis
Search for more papers by this authorYujia Zhu
Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
Contribution: Investigation, Formal analysis, Data curation
Search for more papers by this authorQingyun Wang
Beidahuang Wandashan Dairy Co., Ltd, Harbin, Heilongjiang, 150078 China
Contribution: Writing - review & editing
Search for more papers by this authorWeibing Tao
Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
Contribution: Formal analysis
Search for more papers by this authorCorresponding Author
Lanxia Qin
Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
Author for correspondence. E-mail: [email protected] and [email protected]
Contribution: Supervision, Project administration, Writing - review & editing
Search for more papers by this authorAbstract
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.
CONFLICT OF INTEREST STATEMENT
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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