Food and Fermentation Industries >

2025 , Vol. 51 >Issue 6: 33 - 41

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039034

Effect of heat treatment on digestive properties of milk proteins with different species

  • PU Zhiping ,
  • ZHANG Lina ,
  • ZHANG Kai ,
  • HOU Yanmei ,
  • ZHAO Yiqing ,
  • ZHOU Peng
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China)
    3(Hyproca Nutrition, Co.Ltd., Changsha 410011, China)
    4(Ausnutria Dairy (China) Co.Ltd., Changsha 410011, China)

Received date: 2024-03-01

  Revised date: 2024-04-21

  Online published: 2025-04-14

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Abstract

The digestive behavior of proteins in milk is influenced by processing methods and species.This study compared the effects of pasteurization and spray-drying treatments on clot size and microstructure, hydrolysis kinetics, and free amino acid release of different species of milk proteins during gastric digestion by means of an in vitro dynamic bionic gastric digestion model.Microstructure showed that protein clot aggregates in human milk and caprine milk were smaller and looser than those in bovine milk and ovine milk, whereas heat-treated protein clots were finer and looser than those in raw milk.Electrophoresis results showed that casein digestion was faster in human milk and bovine raw milk than in caprine raw milk and ovine raw milk during gastric digestion for 120 min.Between heat treatments, the highest digestibility was observed in pasteurized milk, followed by spray-dried milk and raw milk.The degree of protein hydrolysis and peptide molecular weight distribution consistently showed that human milk (HM) had a significantly lower hydrolysis rate than animal milk during dynamic gastric digestion and that thermal treatments accelerated protein hydrolysis and generation of small molecule peptide fragments (<1 kDa) in animal milk, especially spray-dried treatments.The release of free amino acids was significantly higher in HM than in animal milk, and the experimental results indicated that the higher intensity of heat treatment was more favorable to milk protein hydrolysis, but the stronger the inhibition of free amino acids release.In summary, this study concluded that low heat treatment promoted clot digestion, whereas high heat treatment induced denaturation and aggregation of milk proteins, increased the efficiency of clot digestion and the rate of hydrolysis into peptides, but slowed the release of free amino acids.This study helps to better understand the differences in gastric digestibility of processed milk from different species.

Key words： milk protein; heat treatment; species; infant; in vitro dynamic digestion

Cite this article

PU Zhiping , ZHANG Lina , ZHANG Kai , HOU Yanmei , ZHAO Yiqing , ZHOU Peng . Effect of heat treatment on digestive properties of milk proteins with different species[J]. Food and Fermentation Industries, 2025 , 51(6) : 33 -41 . DOI: 10.13995/j.cnki.11-1802/ts.039034

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