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Molecular modification associated with the heat treatment of bovine milk

journal contribution
posted on 2023-05-03, 10:17 authored by Jessica Gathercole, Mariza Gomes Reis, Michael AgnewMichael Agnew, Marlon M.Reis, Rex Humphrey, Paul Harris, Stefan ClerensStefan Clerens, Brendan Haigh, Jolon Dyer
Raw bovine milk was heated using common industrial heat treatment conditions to determine how treatment conditions modify proteins and lipids. Processing temperature and time were found to affect both the degree and type of molecular modification. An early and consistent protein marker of heating was identified, namely the presence of the Maillard modification (carboxymethyl or carboxyethyl) at the Lys22 residue in the whey protein glycosylation-dependent cell adhesion molecule 1 (GLCM1). Observable chemical protein modifications generally initially increased with increasing temperature but decreased then under more extreme conditions. For lipids, the concentrations of free fatty acids, methylketones, and oxidised fatty acids were directly correlated with pasteurisation temperature. However, mirroring the trend for protein modification, phosphatidylcholine hydroperoxide levels first increased and then decreased at higher temperature. These protein and lipid modifications are potential markers of milk modification during processing and product development.

History

Rights statement

© 2017 Elsevier Ltd. All rights reserved.

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

International Dairy Journal

ISSN

0958-6946

Citation

Gathercole, J., Reis, M. G., Agnew, M., Reis, M. M., Humphrey, R., Harris, P., Clerens, S., Haigh, B., & Dyer, J. M. (2017). Molecular modification associated with the heat treatment of bovine milk. International Dairy Journal, 73, 74–83. doi:10.1016/j.idairyj.2017.05.008

Funder

Core Funding

Contract number

A21247

Job code

14485x11

Report number

FBP 67539

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