Bovine milk is subjected to various processing steps to warrant constant quality and consumer safety. One of these steps is pasteurization, which involves the exposure of liquid milk to a high temperature for a limited amount of time. While such heating effectively ameliorates consumer safety concerns mediated by pathogenic bacteria, these conditions also have an impact on one of the main nutritional whey constituents of milk, the protein β-lactoglobulin. As a function of heating, β-lactoglobulin was shown to become increasingly prone to denaturation, aggregation, and lactose conjugation. This review discusses the implications of such heat-induced modifications on digestion and adsorption in the gastro-intestinal tract, and the responses these conformations elicit from the gastro-intestinal immune system.

中文翻译：

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牛奶加工会影响β-乳球蛋白的结构，生物利用度和免疫原性。

牛乳经过各种加工步骤，以确保恒定的质量和消费者安全。这些步骤之一是巴氏灭菌法，它涉及将液态奶暴露在高温下一段有限的时间。尽管这种加热有效地缓解了由病原菌引起的消费者安全问题，但这些条件也影响了牛奶的主要营养乳清成分之一，即蛋白质β-乳球蛋白。作为加热的函数，β-乳球蛋白显示出越来越易于​​变性，聚集和乳糖结合。这篇综述讨论了这种热诱导的修饰对胃肠道消化和吸收的影响，以及这些构象从胃肠免疫系统引起的反应。