Molecular modification associated with the heat treatment of bovine milk |
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| Affiliation: | 1. Food & Bio-Based Products, AgResearch Lincoln, Private Bag 4749, Christchurch, 8140, New Zealand;2. Food & Bio-Based Products, AgResearch Ruakura, Private Bag 3123, Hamilton, 3214, New Zealand;3. Riddet Institute at Massey University, Palmerston North, New Zealand;4. Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand;2. Immunology in Chronic Diseases Program, Centre for Chronic Disease, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;2. International Joint Research Laboratory for Functional Dairy Protein Ingredients, U.S.-China Dairy Innovation Center, Jiangnan University, Wuxi, Jiangsu Province 214122, China;3. School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand;4. Riddet Institute, Palmerston North, New Zealand;5. Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;1. Department of Food and Nutritional Sciences, University of Reading, Reading, United Kingdom;2. UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland;1. NMR Center, University of Ioannina, Ioannina GR-45 110, Greece;2. Department of Chemistry, University of Ioannina, Ioannina GR-45 110, Greece;3. Department of Agricultural Sciences, Biotechnology and Food Sciences, Cyprus University of Technology, P.O Box 50329, Limassol 3603, Cyprus;1. Department of Food Science, Aarhus University, Tjele, 8830, Denmark;2. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, 4072, Australia;1. School of Applied Sciences, RMIT University, VIC 3001, Australia;2. CSIRO Animal, Food and Health Sciences, Werribee, VIC 3030, Australia;3. School of Chemical Sciences, The University of Auckland, AUC 1142, New Zealand |
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| Abstract: | 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. |
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