PhD defence

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

PhD candidate	Ling L (Ling) Xiong
Promotor	dr.ir. KA (Kasper) Hettinga
Co-promotor	Jacques prof.dr.ir. JJM (Jacques) Vervoort
Organisation	Wageningen University, Food Quality and Design
Date	Tue 15 December 2020 11:00 to 12:30
Venue

Summary:

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.