Publications

Kopf-Bolanz K., Schwander F., Gijs M., Vergères G., Portmann R., Egger L.

Impact of milk processing on the generation of peptides during digestion.

International Dairy Journal, 35, (2), 2014, 130-138.

Download english: ScienceDirect

Abstract: Milk processing may induce changes in dairy product composition and influence digestibility and nutrient bioavailability. Differences in protein degradation and peptide generation were studied for β-lactoglobulin and αS1-casein from commercially available dairy products before, during, and after in vitro digestion. All major milk proteins, except β-lactoglobulin, were degraded to smaller peptides during the gastric phase in all investigated products. After the gastric phase, a shortened fragment of β-lactoglobulin was identified in the non-fermented dairy products, underlining differences in protein conformation due to the fermentation process. During the gastric phase, greater numbers of small peptides were generated from αS1-casein than from β-lactoglobulin. The monitoring of generation of specific β-lactoglobulin and αS1-casein peptide profiles by liquid chromatography–mass spectrometry allowed the identification of potential bioactive peptides. Peptides with satiety-influencing DPP-4 inhibiting properties were monitored and quantities were compared between products to identify promising targets for the development of new health promoting products.

ISSN Print: 0958-6946
Digital Object Identifier (DOI): 10.1016/j.idairyj.2013.10.012
Publication-ID (Webcode): 33304