Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula
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Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula. / Lund, Pernille; Bechshoft, Mie Rostved; Ray, Colin A.; Lund, Marianne N.
In: Journal of Agricultural and Food Chemistry, Vol. 70, No. 1, 2022, p. 319–332.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula
AU - Lund, Pernille
AU - Bechshoft, Mie Rostved
AU - Ray, Colin A.
AU - Lund, Marianne N.
PY - 2022
Y1 - 2022
N2 - The most widely used whey protein ingredient in an infant formula (IF) is the whey protein concentrate (WPC). The processing steps used in the manufacturing of both a powdered IF and a WPC introduce protein modifications that may decrease the nutritional quality. A gently processed whey protein ingredient (serum protein concentrate; SPC) was manufactured and used for the production of a powdered IF. The SPC and the SPC-based IF were compared to the WPC and the powdered WPC-based IF. Structural protein modifications were evaluated, and Maillard reaction products, covering furosine, alpha-dicarbonyls, furans, and advanced glycation end products, were quantified in the IFs and their protein ingredients. IF processing was responsible for higher levels of protein modifications compared to the levels observed in the SPC and WPC. Furosine levels and aggregation were most pronounced in the WPC, but the SPC contained a high level of methylglyoxal, revealing that other processing factors should be considered in addition to thermal processing.
AB - The most widely used whey protein ingredient in an infant formula (IF) is the whey protein concentrate (WPC). The processing steps used in the manufacturing of both a powdered IF and a WPC introduce protein modifications that may decrease the nutritional quality. A gently processed whey protein ingredient (serum protein concentrate; SPC) was manufactured and used for the production of a powdered IF. The SPC and the SPC-based IF were compared to the WPC and the powdered WPC-based IF. Structural protein modifications were evaluated, and Maillard reaction products, covering furosine, alpha-dicarbonyls, furans, and advanced glycation end products, were quantified in the IFs and their protein ingredients. IF processing was responsible for higher levels of protein modifications compared to the levels observed in the SPC and WPC. Furosine levels and aggregation were most pronounced in the WPC, but the SPC contained a high level of methylglyoxal, revealing that other processing factors should be considered in addition to thermal processing.
KW - AGEs
KW - CML
KW - alpha-dicarbonyls
KW - HMF
KW - furosine
KW - protein crosslinks
KW - LAL
KW - LC-MS/MS
KW - ALPHA-DICARBONYL COMPOUNDS
KW - HEAT-INDUCED AGGREGATION
KW - FURFURAL COMPOUNDS
KW - BETA-LACTOGLOBULIN
KW - AVAILABLE LYSINE
KW - DAIRY-PRODUCTS
KW - MILK
KW - COMPOUND
KW - CARAMELIZATION
KW - LYSINOALANINE
U2 - 10.1021/acs.jafc.1c05612
DO - 10.1021/acs.jafc.1c05612
M3 - Journal article
C2 - 34967606
VL - 70
SP - 319
EP - 332
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 1
ER -
ID: 289958645