Milk processing affects structure, bioavailability and immunogenicity of β-lactoglobulin

Kerensa Broersen*

*Corresponding author for this work

Research output: Contribution to journalReview articleAcademicpeer-review

1 Citation (Scopus)
8 Downloads (Pure)

Abstract

Bovine milk is subjected to various processing steps to warrant constant quality and consumer safety. One of these steps is pasteurization, which involves the exposure of liquid milk to a high temperature for a limited amount of time. While such heating effiectively ameliorates consumer safety concerns mediated by pathogenic bacteria, these conditions also have an impact on one of the main nutritional whey constituents of milk, the protein β-lactoglobulin. As a function of heating, β-lactoglobulin was shown to become increasingly prone to denaturation, aggregation, and lactose conjugation. This review discusses the implications of such heat-induced modifications on digestion and adsorption in the gastro-intestinal tract, and the responses these conformations elicit from the gastro-intestinal immune system.

Original languageEnglish
Article number874
JournalFoods
Volume9
Issue number7
DOIs
Publication statusPublished - 3 Jul 2020

Keywords

  • Aggregation
  • Bovine milk
  • Digestion
  • Gastro-intestinal immune system
  • Lactosylation
  • Pasteurization
  • β-lactoglobulin
  • aggregation
  • bovine milk
  • gastro-intestinal immune system
  • beta-lactoglobulin
  • lactosylation
  • digestion
  • pasteurization

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