CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Victoria, 3030, Australia.
J Dairy Res. 2013 Aug;80(3):291-9. doi: 10.1017/S0022029913000186. Epub 2013 Apr 23.
The effects of a bovine whey peptide product enriched in proline (wPRP) on the solubility of milk proteins were tested under ambient conditions or following heat treatment at 75 and 100 °C, for 1 and 15 min, followed by post-incubation storage at either ambient temperature or 4 °C for up to 7 d. wPRP promoted solubilisation of milk proteins in a concentration-dependent manner without heat treatment and also after heat treatment at 75 and 100 °C, and the effect was enhanced after storage under either ambient or refrigerated storage conditions. Interactions of wPRP and milk proteins were monitored by particle size analysis and tryptic digestion and specifically linked with solubilisation of αS1 casein (αS1-Cn), which supported observed changes in milk protein solubility. The results suggested that wPRP preferably prevented or reversed physical versus covalent protein aggregation, with the relaxation of hydrophobic interactions at 4 °C providing an additive effect. This application of wPRP represents a novel approach to stabilisation of dairy proteins following thermal processing with industrial usefulness yet to be explored.
在环境条件下或在 75 和 100°C 下热处理 1 和 15 分钟后，测试了富含脯氨酸的牛乳清肽产品（wPRP）对牛奶蛋白溶解度的影响，随后在环境温度或 4°C 下进行储存，最长可达 7 天。wPRP 促进了牛奶蛋白的溶解，且这种促进作用具有浓度依赖性，无需热处理，即使在 75 和 100°C 下热处理后也有此效果，并且在环境或冷藏条件下储存后效果增强。通过粒度分析和胰蛋白酶消化监测 wPRP 和牛奶蛋白之间的相互作用，并与 αS1 酪蛋白（αS1-Cn）的溶解特异性相关联，这支持了观察到的牛奶蛋白溶解度变化。结果表明，wPRP 更倾向于防止或逆转物理而非共价的蛋白质聚集，在 4°C 下疏水性相互作用的松弛提供了附加效果。这种 wPRP 的应用代表了一种在热加工后稳定乳制品蛋白的新方法，其工业用途尚待探索。
