Heat induced conformational changes of whey proteins in model infant formulae : Effect of casein and inulin
Resumen:
Infant milk formula (IMF) and cow milk have compositional differences, such as whey protein-to-casein and protein-to-lactose ratios and presence of components with prebiotic function. Whey proteins (WP) are sensitive to heat-induced denaturation and aggregation, which could have technofunctional and nutritional implications. This study investigated how the presence of casein and inulin, at ratios relevant to IMF processing, affect the heat-induced conformational changes of WP.
| 2019 | |
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ALIMENTACIÓN INFANTIL CAMBIOS TÉRMICOS PROTEÍNAS VEGETALES |
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| Inglés | |
| Laboratorio Tecnológico del Uruguay | |
| Catálogo digital del LATU | |
| https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32111 | |
| Acceso abierto | |
| CC BY-NC-ND |
| Sumario: | Infant milk formula (IMF) and cow milk have compositional differences, such as whey protein-to-casein and protein-to-lactose ratios and presence of components with prebiotic function. Whey proteins (WP) are sensitive to heat-induced denaturation and aggregation, which could have technofunctional and nutritional implications. This study investigated how the presence of casein and inulin, at ratios relevant to IMF processing, affect the heat-induced conformational changes of WP. |
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