PhD defence

Effect of heat treatment on physicochemical properties and immune functionality of  bovine milk proteins

PhD candidate Ling L (Ling) Xiong
Promotor KA (Kasper) Hettinga
Co-promotor Jacques JJM (Jacques) Vervoort
Organisation Wageningen University, Food Quality and Design

Tue 15 December 2020 11:00 to 12:30



This thesis investigated the change of whey protein proteome and damage of bioactivity of milk after heat treatment with a detailed study on lactoferrin. Results showed that heat treatment at 65°C/30min destroyed the allergy-protective activity of milk and heat treatment at 75°C/30min decreased the bacteriostatic capacity through denaturation and aggregation of immune-active proteins.