Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on lactosylation,International Journal of Food Science & Technology

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Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on lactosylation
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-06-02 , DOI: 10.1111/ijfs.14663
Ida‐Marie Andersson ₁ , Björn Bergenståhl ₁ , Marcela Alexander ₂ , Marie Paulsson ₁ , Maria Glantz ₁

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During whey powder production, the feed is subjected to several heat treatments which can cause lactosylation of proteins. In this study, lactosylation of whey proteins was evaluated in spray‐dried powders before and after storage by varying the native protein fraction as well as the serum protein/lactose ratio in the powders. The lactosylation of native α‐lactalbumin and β‐lactoglobulin in the powders before storage was not affected to a large extent by the protein denaturation or if the feed had been heat treated in a high or low lactose environment. After storage (relative humidity of 23.5%, 30 °C, 25 days), the kinetic of lactosylation tended to increase with increasing native protein fraction and bulk protein content in the powders. An explanation could be that proteins dissolved in the lactose glassy structure might have a lower reactivity, while proteins present in the protein glassy structure with dissolved lactose may display higher lactosylation reactivity.

中文翻译：

饲料组成，蛋白质变性和乳清蛋白/乳糖粉对乳糖基化的影响

在乳清粉生产过程中，对饲料进行多次热处理，这可能会导致蛋白质的乳糖基化。在这项研究中，通过改变粉末中的天然蛋白质含量以及血清蛋白质/乳糖比，评估了喷雾干燥粉末在储存前后的乳清蛋白的乳糖基化。储存前粉末中天然α-乳白蛋白和β-乳球蛋白的乳糖基化不会在很大程度上受到蛋白质变性的影响，或者饲料在高或低乳糖环境中进行过热处理。储存（相对湿度为23.5％，30°C，25天）后，乳糖粉化的动力学趋向于随着粉末中天然蛋白质组分和大量蛋白质含量的增加而增加。可能是因为溶解在乳糖玻璃状结构中的蛋白质的反应性较低，

更新日期：2020-06-02

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