Effect of Heat Treatment on Protein Self-Digestion in Ruminants’ Milk
This study investigated whether heat treatments (raw, 63 °C for 30 min, and 85 °C for 5 min) affect protein hydrolysis by endogenous enzymes in the milk of ruminants (bovine, ovine, and caprine) using a self-digestion model. Self-digestion consisted of the incubation for six hours at 37 °C of the ru...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/18/3511 |
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| author | Juliana A. S. Leite Carlos A. Montoya Evelyne Maes Charles Hefer Raul A. P. A. Cruz Nicole C. Roy Warren C. McNabb |
| author_facet | Juliana A. S. Leite Carlos A. Montoya Evelyne Maes Charles Hefer Raul A. P. A. Cruz Nicole C. Roy Warren C. McNabb |
| author_sort | Juliana A. S. Leite |
| collection | DOAJ |
| description | This study investigated whether heat treatments (raw, 63 °C for 30 min, and 85 °C for 5 min) affect protein hydrolysis by endogenous enzymes in the milk of ruminants (bovine, ovine, and caprine) using a self-digestion model. Self-digestion consisted of the incubation for six hours at 37 °C of the ruminants’ milk. Free amino group concentration was measured by the <i>o</i>-phthaldialdehyde method, and peptide sequences were identified by chromatography-mass spectrometry. Results showed that heat treatments prior to self-digestion decreased the free NH<sub>2</sub> by 59% in bovine milk heated at 85 °C/5 min, and by 44 and 53% in caprine milk heated at 63 °C/30 min and 85 °C/5 min, respectively. However, after self-digestion, only new free amino groups were observed for the raw and heated at 63 °C/30 min milk. β-Casein was the most cleaved protein in the raw and heated at 63 °C/30 min bovine milk. A similar trend was observed in raw ovine and caprine milk. Self-digestion increased 6.8-fold the potential antithrombin peptides in the bovine milk heated at 63 °C/30 min. Enhancing bioactive peptide abundance through self-digestion has potential applications in the industry for functional products. Overall, heat treatments affected the free amino groups according to the species and heat treatment applied, which was reflected in the varying degrees of cleaved peptide bonds and peptides released during self-digestion. |
| first_indexed | 2024-03-10T22:45:43Z |
| format | Article |
| id | doaj.art-d051a3c123dd4c668ebfe482bacc0aca |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T22:45:43Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d051a3c123dd4c668ebfe482bacc0aca2023-11-19T10:44:12ZengMDPI AGFoods2304-81582023-09-011218351110.3390/foods12183511Effect of Heat Treatment on Protein Self-Digestion in Ruminants’ MilkJuliana A. S. Leite0Carlos A. Montoya1Evelyne Maes2Charles Hefer3Raul A. P. A. Cruz4Nicole C. Roy5Warren C. McNabb6Riddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New ZealandRiddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New ZealandRiddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New ZealandData Science South Team, AgResearch Lincoln Research Centre, Lincoln 7608, New ZealandSchool of Food & Advanced Technology, Massey University, Palmerston North 4442, New ZealandRiddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New ZealandRiddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New ZealandThis study investigated whether heat treatments (raw, 63 °C for 30 min, and 85 °C for 5 min) affect protein hydrolysis by endogenous enzymes in the milk of ruminants (bovine, ovine, and caprine) using a self-digestion model. Self-digestion consisted of the incubation for six hours at 37 °C of the ruminants’ milk. Free amino group concentration was measured by the <i>o</i>-phthaldialdehyde method, and peptide sequences were identified by chromatography-mass spectrometry. Results showed that heat treatments prior to self-digestion decreased the free NH<sub>2</sub> by 59% in bovine milk heated at 85 °C/5 min, and by 44 and 53% in caprine milk heated at 63 °C/30 min and 85 °C/5 min, respectively. However, after self-digestion, only new free amino groups were observed for the raw and heated at 63 °C/30 min milk. β-Casein was the most cleaved protein in the raw and heated at 63 °C/30 min bovine milk. A similar trend was observed in raw ovine and caprine milk. Self-digestion increased 6.8-fold the potential antithrombin peptides in the bovine milk heated at 63 °C/30 min. Enhancing bioactive peptide abundance through self-digestion has potential applications in the industry for functional products. Overall, heat treatments affected the free amino groups according to the species and heat treatment applied, which was reflected in the varying degrees of cleaved peptide bonds and peptides released during self-digestion.https://www.mdpi.com/2304-8158/12/18/3511ruminant milkproteasesprotein hydrolysisself-digestionheat treatmentpeptides |
| spellingShingle | Juliana A. S. Leite Carlos A. Montoya Evelyne Maes Charles Hefer Raul A. P. A. Cruz Nicole C. Roy Warren C. McNabb Effect of Heat Treatment on Protein Self-Digestion in Ruminants’ Milk Foods ruminant milk proteases protein hydrolysis self-digestion heat treatment peptides |
| title | Effect of Heat Treatment on Protein Self-Digestion in Ruminants’ Milk |
| title_full | Effect of Heat Treatment on Protein Self-Digestion in Ruminants’ Milk |
| title_fullStr | Effect of Heat Treatment on Protein Self-Digestion in Ruminants’ Milk |
| title_full_unstemmed | Effect of Heat Treatment on Protein Self-Digestion in Ruminants’ Milk |
| title_short | Effect of Heat Treatment on Protein Self-Digestion in Ruminants’ Milk |
| title_sort | effect of heat treatment on protein self digestion in ruminants milk |
| topic | ruminant milk proteases protein hydrolysis self-digestion heat treatment peptides |
| url | https://www.mdpi.com/2304-8158/12/18/3511 |
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