Impact of milk processing on the generation of peptides during digestion

Milk processing may induce changes in dairy product composition and influence digestibility and nutrient bioavailability. Differences in protein degradation and peptide generation were studied for beta-lactoglobulin and alpha(S1)-casein from commercially available dairy products before, during, and after in vitro digestion. All major milk proteins, except beta-lactoglobulin, were degraded to smaller peptides during the gastric phase in all investigated products. After the gastric phase, a shortened fragment of beta-lactoglobulin was identified in the non-fermented dairy products, underlining differences in protein conformation due to the fermentation process. During the gastric phase, greater numbers of small peptides were generated from alpha(S1)-casein than from beta-lactoglobulin. The monitoring of generation of specific beta-lactoglobulin and alpha(S1)-casein peptide profiles by liquid chromatographyemass spectrometry allowed the identification of potential bioactive peptides. Peptides with satiety-influencing DPP-4 inhibiting properties were monitored and quantities were compared between products to identify promising targets for the development of new health promoting products. (C) 2013 Elsevier Ltd. All rights reserved.

Published in:
International Dairy Journal, 35, 2, 130-138
Oxford, Elsevier Sci Ltd

 Record created 2014-02-17, last modified 2018-03-17

Rate this document:

Rate this document:
(Not yet reviewed)