TY - JOUR
T1 - Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins
AU - Accardo, Francesca
AU - Leni, Giulia
AU - Tedeschi, Tullia
AU - Prandi, Barbara
AU - Sforza, Stefano
PY - 2022
Y1 - 2022
N2 - In the food and feed industry, protein extraction is commonly performed under acid or basic conditions, combined with heat, in order to increase the extraction yield. Under severe processing conditions, proteins may undergo molecular modifications. Here, the effects of heating (30, 60, 90 °C) at different pH values (2, 7, 9, 11, 13) were evaluated on commercial whey proteins, used as a simplified protein model. The main structure and chemical modifications concerning protein aggregation, hydrolysis, insolubilization, amino acid degradation and racemization were investigated in detail. Using in vitro static models, the degree of protein hydrolysis and the released peptides were determined after the digestive process. Accumulation of molecular modifications was mostly observed after basic pH and high temperatures treatments, together with a marked decrease and modification of the digestibility profile. Instead, protein digestibility increased in neutral and acidic conditions in a temperature-dependent manner, even if some modification in the structure occurs.
AB - In the food and feed industry, protein extraction is commonly performed under acid or basic conditions, combined with heat, in order to increase the extraction yield. Under severe processing conditions, proteins may undergo molecular modifications. Here, the effects of heating (30, 60, 90 °C) at different pH values (2, 7, 9, 11, 13) were evaluated on commercial whey proteins, used as a simplified protein model. The main structure and chemical modifications concerning protein aggregation, hydrolysis, insolubilization, amino acid degradation and racemization were investigated in detail. Using in vitro static models, the degree of protein hydrolysis and the released peptides were determined after the digestive process. Accumulation of molecular modifications was mostly observed after basic pH and high temperatures treatments, together with a marked decrease and modification of the digestibility profile. Instead, protein digestibility increased in neutral and acidic conditions in a temperature-dependent manner, even if some modification in the structure occurs.
KW - Heat treatment
KW - Protein digestion
KW - Protein modification
KW - Whey proteins
KW - Heat treatment
KW - Protein digestion
KW - Protein modification
KW - Whey proteins
UR - http://hdl.handle.net/10807/205791
U2 - 10.1016/j.foodchem.2022.132884
DO - 10.1016/j.foodchem.2022.132884
M3 - Article
SN - 0308-8146
SP - 132884
EP - 132894
JO - Food Chemistry
JF - Food Chemistry
ER -