Department of Chemistry and Pharmacy, Emil-Fischer-Center, University of Erlangen-Nuremberg, Schuhstr. 19, 91052, Erlangen, Germany.
Amino Acids. 2012 Apr;42(4):1111-8. doi: 10.1007/s00726-010-0775-0. Epub 2010 Oct 16.
Infant formulas are milk-based products, which are adapted to the composition of human milk. To ensure microbiological safety and long shelf life, infant formulas usually undergo rigid heat treatment. As a consequence of the special composition and the heat regimen, infant formulas are more prone to thermally induced degradation reactions than regular milk products. Degradation reactions observed during milk processing comprise lactosylation yielding the Amadori product lactulosyllysine, the formation of advanced glycation end products (AGEs), and protein-free sugar degradation products, as well as protein or lipid oxidation. Several methods have been developed to estimate the heat impact applied during the manufacturing of infant formulas, including indirect methods such as fluorescence analysis as well as the analysis of defined reaction products. Most studies confirm a higher degree of damage in infant formulas compared to regular milk products. Differences between various types of infant formulas, such as liquid, powdered or hypoallergenic formulas depend on the analyzed markers and brands. A considerable portion of protein degradation products in infant formulas can be avoided when process parameters and the quality of the ingredients are carefully controlled. The nutritional consequences of thermal degradation products in infant formulas are largely unknown.
婴儿配方奶粉是以牛奶为基础的产品，其成分经过调整以适应母乳的组成。为了确保微生物学安全和较长的保质期，婴儿配方奶粉通常要经过严格的热处理。由于特殊的成分和热处理方案，婴儿配方奶粉比普通奶制品更容易受到热诱导的降解反应的影响。在牛奶加工过程中观察到的降解反应包括乳糖化产生的美拉德产物乳果糖赖氨酸、晚期糖基化终产物（AGEs）的形成以及无蛋白糖降解产物、蛋白质或脂质氧化。已经开发出几种方法来估计婴儿配方奶粉制造过程中的热影响，包括间接方法如荧光分析以及特定反应产物的分析。大多数研究证实，与普通奶制品相比，婴儿配方奶粉的损伤程度更高。不同类型的婴儿配方奶粉（如液体、粉末或低敏配方）之间的差异取决于分析的标志物和品牌。当仔细控制工艺参数和成分质量时，可以避免婴儿配方奶粉中相当一部分蛋白质降解产物的产生。关于婴儿配方奶粉中热降解产物的营养后果，目前还知之甚少。
