High-pressure processing of bovine milk: Effects on the coagulation of protein and fat globules during dynamic in vitro gastric digestion

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dc.citation.volume5
dc.contributor.authorHe X
dc.contributor.authorYang M
dc.contributor.authorYuan F
dc.contributor.authorSingh H
dc.contributor.authorYe A
dc.contributor.editorSun Q
dc.coverage.spatialNetherlands
dc.date.accessioned2024-05-06T02:46:24Z
dc.date.available2024-05-06T02:46:24Z
dc.date.issued2022-09-15
dc.description.abstractThe effect of high-pressure processing (HPP) on the digestion behavior of skim and whole bovine milks was investigated using a human gastric simulator. Both milks formed clots during gastric digestion. HPP treatment led to the formation of a coagulum with a fragmented and crumbled structure, compared with the coagulum formed from untreated milk. At pressures over 400 MPa, more intense pressure resulted in looser and more fragmented gastric clot structures. The weight of the dried clots and the moisture content in the clots of the skim milk treated at 600 MPa were significantly lower and higher than that of untreated skim milk, respectively. The looser and more fragmented gastric clot structures consequently led to faster hydrolysis of the proteins by pepsin during gastric digestion. The denaturation of the whey proteins induced by HPP may have also altered the resistance of α-lactalbumin and β-lactoglobulin in the HPP-treated milk samples to pepsin hydrolysis. This study provides insights into the differences among untreated skim milk, untreated whole milk and HPP-treated milk under in vitro gastric digestion conditions. The structure of the clots formed in the gastric environment affects their breakdown and consequently their emptying rate into the intestine.
dc.description.confidentialfalse
dc.format.pagination1530-1538
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/36161223
dc.identifier.citationHe X, Yang M, Yuan F, Singh H, Ye A. (2022). High-pressure processing of bovine milk: Effects on the coagulation of protein and fat globules during dynamic in vitro gastric digestion.. Curr Res Food Sci. 5. (pp. 1530-1538).
dc.identifier.doi10.1016/j.crfs.2022.09.006
dc.identifier.eissn2665-9271
dc.identifier.elements-typejournal-article
dc.identifier.issn2665-9271
dc.identifier.piiS2665-9271(22)00147-2
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69493
dc.languageeng
dc.publisherElsevier B V
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2665927122001472
dc.relation.isPartOfCurr Res Food Sci
dc.rights(c) 2022 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectBovine milk
dc.subjectHigh-pressure processing (HPP)
dc.subjectIn vitro gastric digestion
dc.subjectProtein coagulation
dc.titleHigh-pressure processing of bovine milk: Effects on the coagulation of protein and fat globules during dynamic in vitro gastric digestion
dc.typeJournal article
pubs.elements-id457115
pubs.organisational-groupOther
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