Changes in protein interactions in pasteurized milk during cold storage

Li, Xing; Li, Lin; Ma, Ying; Wang, Rongchun; Gu, Yuan Dong; Day, Linda

doi:10.1016/j.fbio.2020.100530

Cited by 19 publications

(22 citation statements)

References 36 publications

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“…The occurrence of proteolysis in pasteurized milk during a long period of cold storage has been confirmed in our previous study [15]. The generated peptides caused by stored-induced proteolysis prior to digestion are shown in Table 1.…”

Section: Peptides Generated Upon Cold Storagesupporting

confidence: 76%

“…The refrigeration of milk can induce the reversible release of β-CN from the micelle into the serum phase [5]. Our previous study showed~20% β-CN dissociation from the casein micelles in pasteurized milk upon cooling [15]. The dissociation of β-CN would cause a slight loosening of the casein micelle's structure, which explained the increase in the micelle size of 14-16 nm observed after 1 day of cold storage of the pasteurized milk [15].…”

Section: Peptides Released During Digestionmentioning

confidence: 97%

“…Some association and dissociation of milk proteins occur in pasteurized milk during storage, despite the short shelf-life and low storage temperature [14,15]. Modification of the surface hydrophobicity of proteins and a marked increase of the casein micelle size were observed in pasteurized milk upon cold storage [15]. These results showed that protein interactions still occurred in a prolonged storage time, which might influence the milk protein bioavailability.…”

Section: Introductionmentioning

confidence: 93%

“…These particles might result in an increase of the intact protein contents in digesta using SDS-PAGE analysis. The third was protein interactions and associated molecular modifications occurred and increased during storage, especially in pasteurized milk upon 7 days of storage [15,17], which could change the protein digestibility. For example, glycation and lactosylation could block lysine residues and thereby hinder the access of pepsin to the cleavage sites.…”

Section: Hydrolysis Of Protein In Digestamentioning

confidence: 99%

“…Therefore, it needs to be stored at 4-6 • C and has a shelf-life of approximately 7 days from a microbiological safety point of view [13]. Some association and dissociation of milk proteins occur in pasteurized milk during storage, despite the short shelf-life and low storage temperature [14,15]. Modification of the surface hydrophobicity of proteins and a marked increase of the casein micelle size were observed in pasteurized milk upon cold storage [15].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Influence of Pasteurization and Storage on Dynamic In Vitro Gastric Digestion of Milk Proteins: Quantitative Insights Based on Peptidomics

et al. 2020

Foods

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It is important to evaluate the nutritional quality of milk during the shelf-life, especially during home storage, from a consumer viewpoint. In this study, we investigated the impact of pasteurization (85 °C/15 s) and subsequent storage (at 4 °C for 7 days) on the coagulation behavior of milk and protein digestibility in a dynamic in vitro gastric digestion test. A high level of hydration in curd formed in pasteurized milk upon 7-day cold storage compared to raw and pasteurized milk, indicating fast pepsin diffusion in the interior of curds, increasing the hydrolysis rate. The digesta collected at various time points throughout the gastric digestion were studied using o-phthaldialdehyde (OPA), sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), liquid chromatography tandem mass spectrometry (LC-MS/MS), and amino acid analysis. These results showed that milk proteins were hydrolyzed quickly upon a long period of cold storage. Additionally, qualitative and quantitative results obtained using LC-MS/MS exhibited significant differences between samples, especially in pasteurized milk upon cold storage. Processing and storage played a decisive role in bioactive peptide generation. Such knowledge could provide insights into and directions for the storage of pasteurized milk for further clinical studies on protein bioavailability and the generation of bioactive peptides for desired health outcomes.

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Section: Peptides Generated Upon Cold Storagesupporting

confidence: 76%