Effect of Heat Treatment on Protein Self-Digestion in Ruminants' Milk

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dc.citation.issue18
dc.citation.volume12
dc.contributor.authorLeite JAS
dc.contributor.authorMontoya CA
dc.contributor.authorMaes E
dc.contributor.authorHefer C
dc.contributor.authorCruz RAPA
dc.contributor.authorRoy NC
dc.contributor.authorMcNabb WC
dc.contributor.editorLiu Q
dc.contributor.editorLiu H
dc.contributor.editorZhang J
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-10-22T20:56:00Z
dc.date.available2024-10-22T20:56:00Z
dc.date.issued2023-09-21
dc.description.abstractThis study investigated whether heat treatments (raw, 63 °C for 30 min, and 85 °C for 5 min) affect protein hydrolysis by endogenous enzymes in the milk of ruminants (bovine, ovine, and caprine) using a self-digestion model. Self-digestion consisted of the incubation for six hours at 37 °C of the ruminants' milk. Free amino group concentration was measured by the o-phthaldialdehyde method, and peptide sequences were identified by chromatography-mass spectrometry. Results showed that heat treatments prior to self-digestion decreased the free NH2 by 59% in bovine milk heated at 85 °C/5 min, and by 44 and 53% in caprine milk heated at 63 °C/30 min and 85 °C/5 min, respectively. However, after self-digestion, only new free amino groups were observed for the raw and heated at 63 °C/30 min milk. β-Casein was the most cleaved protein in the raw and heated at 63 °C/30 min bovine milk. A similar trend was observed in raw ovine and caprine milk. Self-digestion increased 6.8-fold the potential antithrombin peptides in the bovine milk heated at 63 °C/30 min. Enhancing bioactive peptide abundance through self-digestion has potential applications in the industry for functional products. Overall, heat treatments affected the free amino groups according to the species and heat treatment applied, which was reflected in the varying degrees of cleaved peptide bonds and peptides released during self-digestion.
dc.description.confidentialfalse
dc.edition.editionSeptember 2023
dc.format.pagination3511-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37761220
dc.identifier.citationLeite JAS, Montoya CA, Maes E, Hefer C, Cruz RAPA, Roy NC, McNabb WC. (2023). Effect of Heat Treatment on Protein Self-Digestion in Ruminants' Milk.. Foods. 12. 18. (pp. 3511-).
dc.identifier.doi10.3390/foods12183511
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.number3511
dc.identifier.piifoods12183511
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71808
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/12/18/3511
dc.relation.isPartOfFoods
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectbovine milk
dc.subjectcaprine milk
dc.subjectfree amino groups
dc.subjectheat treatment
dc.subjectovine milk
dc.subjectpeptides
dc.subjectproteases
dc.subjectprotein hydrolysis
dc.subjectruminant milk
dc.subjectself-digestion
dc.titleEffect of Heat Treatment on Protein Self-Digestion in Ruminants' Milk
dc.typeJournal article
pubs.elements-id480820
pubs.organisational-groupOther
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