Effect van warmtebehandeling op fysisch-chemische eigenschappen en immuunfunctionaliteit van rundermelkeiwitten

Samenvatting (Engelstalig):

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.