Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on lactosylation
Andersson, Ida Marie LU ; Bergenståhl, Björn LU
; Alexander, Marcela
; Paulsson, Marie
LU
and Glantz, Maria
LU
(2021)
In International Journal of Food Science and Technology
56(1).
p.480-492
- Abstract
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... (More)
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.
(Less)
- author
- Andersson, Ida Marie
LU
; Bergenståhl, Björn
LU
; Alexander, Marcela
; Paulsson, Marie
LU
and Glantz, Maria
LU
- organization
- publishing date
- 2021-01
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- lactose, lactosylation, milk serum protein, protein denaturation, spray drying, storage
- in
- International Journal of Food Science and Technology
- volume
- 56
- issue
- 1
- pages
- 13 pages
- publisher
- Wiley-Blackwell
- external identifiers
-
- scopus:85087174395
- ISSN
- 0950-5423
- DOI
- 10.1111/ijfs.14663
- language
- English
- LU publication?
- yes
- id
- 42f1bbd6-a5f3-4872-9f54-72ebcb895a98
- date added to LUP
- 2020-07-17 13:35:20
- date last changed
- 2024-10-03 05:30:39
@article{42f1bbd6-a5f3-4872-9f54-72ebcb895a98,
abstract = {{<p>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.</p>}},
author = {{Andersson, Ida Marie and Bergenståhl, Björn and Alexander, Marcela and Paulsson, Marie and Glantz, Maria}},
issn = {{0950-5423}},
keywords = {{lactose; lactosylation; milk serum protein; protein denaturation; spray drying; storage}},
language = {{eng}},
number = {{1}},
pages = {{480--492}},
publisher = {{Wiley-Blackwell}},
series = {{International Journal of Food Science and Technology}},
title = {{Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on lactosylation}},
url = {{http://dx.doi.org/10.1111/ijfs.14663}},
doi = {{10.1111/ijfs.14663}},
volume = {{56}},
year = {{2021}},
}