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

Promovendus Ling L (Ling) Xiong
Promotor KA (Kasper) Hettinga
Copromotor Jacques JJM (Jacques) Vervoort
Organisatie Wageningen University, Food Quality and Design

di 15 december 2020 11:00 tot 12:30


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.