Project

The effects of heating on digestibility and immunogenicity of goat milk proteins

Goat milk is receiving more and more attention because of its high nutritional value. In addition, goat milk also is increasingly used in infant formula. While heating processes can modify some functional proteins in goat milk, it is a required step in the process of making goat dairy products to extend shelf life. So it’s necessary to study the effects of heating on goat milk proteins and the related functional changes, which can help protect the functionality of goat milk. The immunogenicity of milk depends on both the heat-induced modifications of the high-abundant milk proteins as well as the loss of native low abundant proteins. Analysing the proteomics and peptidomics of goat milk will help to answer the functionality of goat milk proteins.

Aim

The aim of this research is to study the effects of heating on physical and functional properties of goat milk proteins. This project will also try to find out the internal mechanism of functional differences between goat and bovine milk proteins, including digestibility and immunogenicity.

Approach

In vitro digestion, DUMAS, SDS-PAGE analysis, RP-HPLC, LC-MS/MS, CLMS, OPA, Peptidomics analysis, Proteomics analysis, Cell culture.

References

  1. Xiong, L., Li, C., Boeren, S., Vervoort, J., & Hettinga, K. (2020). Effect of heat treatment on bacteriostatic activity and protein profile of bovine whey proteins. Food Res Int, 127, 108688.
  2. Zenker, H. E., Raupbach, J., Boeren, S., Wichers, H. J., & Hettinga, K. A. (2020). The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein. Food Hydrocolloids, 109.
  3. Li, S., Ye, A., Pan, Z., Cui, J., Dave, A., & Singh, H. (2021). Dynamic in vitro gastric digestion behavior of goat milk: Effects of homogenization and heat treatments. J Dairy Sci.
  4. Ye, A., Liu, W., Cui, J., Kong, X., Roy, D., Kong, Y., . . . Singh, H. (2019). Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment. Food Chem, 286, 216-225.