Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties

Prestes, Amanda Alves; Helm, Cristiane Vieira; Esmerino, Erick A.; Silva, Ramón; Prudêncio, Elane Schwinden

doi:10.1590/fst.08822

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Changes Of Lf Structure In Heating Process1

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2022

2024

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Cited by 6 publications

(1 citation statement)

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“…Thermal processing is a very important step in the processing of dairy products, not only for sterilization but also for changing the organoleptic properties of the product (Goncalves et al, 2022;Tadjine et al, 2021). High temperatures not only alter the physicochemical, organoleptic and nutritional properties of milk, but also damage the biologically active substances in it (Prestes et al, 2022). LF contains 17 intramolecular disulfide bonds and has low thermal stability.…”

Section: Changes Of Lf Structure In Heating Processmentioning

confidence: 99%

Iron transport mechanism of lactoferrin and its application in food processing

Yang

TAN

et al. 2023

Food Sci. Technol

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Lactoferrin (LF) is a non-heme protein binding Fe 3+ tightly and plays a role in regulating the absorption and metabolism of iron under physiological condition. The absorption of non-heme iron occurs in the duodenum. LF is incorporated as a functional factor of food products during food processing. In this review, we describe the structural and functional changes of LF due to thermal processing of food, as well as the metabolic processes of LF iron binding and release in vivo, which characterizes the value of LF as a food matrix from nutrition and biochemistry and provides a basis for the comprehensive utilization of LF in food.

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Section: Changes Of Lf Structure In Heating Processmentioning

confidence: 99%