Cited by 254Proteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood Nutrient Composition and Product Development

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How processing may affect milk protein digestion and overall physiological outcomes: A systematic review

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van Lieshout, Glenn A. A., Lambers, Tim T., Bragt, Marjolijn C. E., Hettinga, Kasper A.·2020·Critical Reviews in Food Science and Nutrition

DOI 10.1080/10408398.2019.1646703

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Abstract

Dairy is one of the main sources for high quality protein in the human diet. Processing may, however, cause denaturation, aggregation, and chemical modifications of its amino acids, which may impact protein quality. This systematic review covers the effect of milk protein modifications as a result of heating, on protein digestion and its physiological impact. A total of 5363 records were retrieved through the Scopus database of which a total of 102 were included. Although the degree of modification highly depends on the exact processing conditions, heating of milk proteins can modify several amino acids. In vitro and animal studies demonstrate that glycation decreases protein digestibility, and hinders amino acid availability, especially for lysine. Other chemical modifications, including oxidation, racemization, dephosphorylation and cross-linking, are less well studied, but may also impact protein digestion, which may result in decreased amino acid bioavailability and functionality. On the other hand, protein denaturation does not affect overall digestibility, but can facilitate gastric hydrolysis, especially of β-lactoglobulin. Protein denaturation can also alter gastric emptying of the protein, consequently affecting digestive kinetics that can eventually result in different post-prandial plasma amino acid appearance. Apart from processing, the kinetics of protein digestion depend on the matrix in which the protein is heated. Altogether, protein modifications may be considered indicative for processing severity. Controlling dairy processing conditions can thus be a powerful way to preserve protein quality or to steer gastrointestinal digestion kinetics and subsequent release of amino acids. Related physiological consequences mainly point towards amino acid bioavailability and immunological consequences.

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BackgroundMethodInfluential
Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk.
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Method
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Background
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BackgroundMethodInfluential
Digestibility of protein and amino acids in selected foods as determined by a rat balance method
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Background
Peptide mapping during dynamic gastric digestion of heated and unheated skimmed milk powder
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BackgroundMethodInfluential
Characterization and in Vitro Digestibility of Bovine β-Lactoglobulin Glycated with Galactooligosaccharides
Sanz, M. L., Corzo‐Martínez, M., Rastall, R. A., Olano, A., & Moreno, F. J. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf071111l · Cited by 79
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In vitro bioaccessibility of peptides and amino acids from yogurt made with starch, pectin, or β-glucan
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Result
Effect of Maillard induced glycation on protein hydrolysis by lysine/arginine and non-lysine/arginine specific proteases
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Dairy products and bone health: how strong is the scientific evidence?
van den Heuvel, E. G. H. M., & Steijns, J. M. (2018) · Nutrition Research Reviews · doi:10.1017/s095442241800001x · Cited by 70
Whey Protein Processing Influences Formula-Induced Gut Maturation in Preterm Pigs
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Background
Effects of Industrial Heating Processes of Milk-Based Enteral Formulas on Site-Specific Protein Modifications and Their Relationship to in Vitro and in Vivo Protein Digestibility
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Effect of heat treatment and enzymatic digestion on the B cell epitopes of cow's milk proteins
Morisawa, Y., Kitamura, A., Ujihara, T., Zushi, N., Kuzume, K., Shimanouchi, Y., TAMURA, S., Wakiguchi, H., Saito, H., & Matsumoto, K. (2009) · Clinical & Experimental Allergy · doi:10.1111/j.1365-2222.2009.03203.x · Cited by 57 · cited 1×
“These results are more or less in line with results using human derived basophils and sera from cows milk allergic patients (Morisawa et al. 2009).”
Result
Heat Treatment of Milk During Powder Manufacture Increases Casein Resistance to Simulated Infant Digestion
Dupont, D., Boutrou, R., Ménard, O., Jardin, J., Tanguy, G., Schuck, P., Haab, B. B., & Léonil, J. (2010) · Food Digestion · doi:10.1007/s13228-010-0003-0 · Cited by 57
Influence of dairy matrices on nutrient release in a simulated gastrointestinal environment.
Lamothe, S., Rémillard, N., Tremblay, J., & Britten, M. (2017) · Food Research International · doi:10.1016/j.foodres.2016.12.026 · Cited by 57
Cross-Linking of β-Lactoglobulin Enhances Allergic Sensitization Through Changes in Cellular Uptake and Processing
Stojadinović, M., Pieters, R. H. H., Smit, J. J., & Veličković, T. Ć. (2014) · Toxicological Sciences · doi:10.1093/toxsci/kfu062 · Cited by 54
Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion
Joubran, Y., Moscovici, A., Portmann, R., & Lesmes, U. (2017) · Food & Function · doi:10.1039/c7fo00588a · Cited by 54
Heat Markers and Quality Indexes of Industrially Heat-Treated [15N] Milk Protein Measured in Rats
Lacroix, M., Léonil, J., Bos, C., Henry, G., Airinei, G., Fauquant, J., Tomé, D., & Gaudichon, C. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf051304d · Cited by 52 · cited 4×
“Post absorption, nitrogen metabolism may be affected by processing-induced protein modifications and result in a larger splanchnic extraction, as demonstrated in rats fed differentially processed milk protein preparations (Lacroix et al. 2006).”
BackgroundMethodInfluential
Protein-Bound D-Amino Acids, and to a Lesser Extent Lysinoalanine, Decrease True Ileal Protein Digestibility in Minipigs as Determined with 15N-Labeling
de Vrese, M., Frik, R., Roos, N., & Hagemeister, H. (2000) · Journal of Nutrition · doi:10.1093/jn/130.8.2026 · Cited by 49 · cited 3×
“This may affect other amino acids in the peptides as well, resulting in a decreased ileal protein digestibility (de Vrese et al. 2000).”
Background
Application of a New Method for Determining Digestible Reactive Lysine to Variably Heated Protein Sources
Rutherfurd, S. M., & Moughan, P. J. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf960788y · Cited by 48
Protein breakdown and release of β-casomorphins during in vitro gastro-intestinal digestion of sterilised model systems of liquid infant formula
Cattaneo, S., Stuknytė, M., Masotti, F., & Noni, I. D. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.08.128 · Cited by 47 · cited 3×
“However, an in vitro infant digestion of infant formula model systems suggested that different protein crosslinking as assessed by LAL content did not change protein hydrolysis (Cattaneo et al. 2017).”
Background
Absorption of Lysine and Deoxyketosyllysine in an Early-Maillard Browned Casein by the Growing Pig
Moughan, P. J., Gall, M. P. J., & Rutherfurd, S. M. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf950428v · Cited by 46 · cited 1×
“…it is of major importance to distinguish between total and reactive lysine levels as standard methodology may not always distinguish between both, leading to an overestimated lysine content that could result in an underestimated lysine digestibility coefficient (Moughan and Rutherfurd 1996).”
Background
Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies
Seiquer, I., Delgado‐Andrade, C., Haro, A., & Navarro, M. P. (2010) · Journal of Dairy Science · doi:10.3168/jds.2010-3469 · Cited by 45 · cited 1×
“In a more recent study from the same authors, UHT milk was compared with overheated milk (3 severe sterilization heatings, 16minutes at 116 C) both in vitro and in vivo (Seiquer et al. 2010).”
Background
In Vitro Digestion of Proteins in Human Milk Fortifiers and in Preterm Formula
Lindberg, T., Engberg, S., Sjöberg, L. B., & Lönnerdal, B. L. (1998) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1097/00005176-199807000-00006 · Cited by 45 · cited 3×
“(Lindberg et al. 1998) In vitro static digestion with duodenal juice from adults WPCs WPC freeze-dried: 0% denaturation WPC spray-dried: 26% denaturation WPC heated 80 C 15 sec, freeze-dried: 55% denaturation WPC heated 80 C 30min, freeze-dried: 97% denaturation Digestion via polyacramide gradient…”
BackgroundMethod
Release of pyrraline in absorbable peptides during simulated digestion of casein glycated by 3-deoxyglucosone
Hellwig, M., & Henle, T. (2013) · European Food Research and Technology · doi:10.1007/s00217-013-2027-5 · Cited by 43
Digestibility and antigenicity of β-lactoglobulin as affected by heat, pH and applied shear
Rahaman, T., Vasiljevic, T., & Ramchandran, L. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.08.129 · Cited by 42
Differences in protein digestibility and quality of liquid concentrate and powder forms of milk-based infant formulas fed to rats
Sarwar, G., Peace, R. W., & Botting, H. G. (1989) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/49.5.806 · Cited by 41 · cited 1×
“For example, protein digestibility of powdered infant formula was significantly higher than liquid concentrates of the same manufacturer in a rat balance study (Sarwar, Peace, and Botting 1989).”
Background
Aspects of physical and chemical alterations to proteins during food processing – some implications for nutrition
Gerrard, J. A., Lassé, M., Cottam, J. R. A., Healy, J. P., Fayle, S. E., Rasiah, I. A., Brown, P. K., BinYasir, S. M., Sutton, K. H., & Larsen, N. G. (2012) · British Journal Of Nutrition · doi:10.1017/s000711451200236x · Cited by 41
Estimation of lysine damage in heated whey proteins by furosine determinations in conjunction with the digestion cell technique
Desrosiers, T., Savoie, L., Bergeron, G., & Parent, G. (1989) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00089a039 · Cited by 39
Effect of heat denaturation on beta-lactoglobulin-induced gastrointestinal sensitization in rats: Denatured βLG induces a more intensive local immunologic response than native βLG
Rytkönen, J., Karttunen, T. J., Karttunen, R. A., Valkonen, K. H., Jenmalm, M. C., Alatossava, T., Björkstén, B., & Kokkonen, J. (2002) · Pediatric Allergy and Immunology · doi:10.1034/j.1399-3038.2002.01028.x · Cited by 39
PROTEIN QUALITY IN COMMERCIAL MILK‐BASED INFANT FORMULAS
POMPEI, C., Rossi, M., & MARÈ, F. (1988) · Journal of Food Quality · doi:10.1111/j.1745-4557.1988.tb00298.x · Cited by 38 · cited 1×
“In another study, in vitro digestion of different infant formulas showed no direct correlation between digestibility and LAL content, lysine blockage, or HMF content (Pompei, Rossi, and Mare 1988).”
Background
Specific effects of denaturation, hydrolysis and exposure to Lactococcus lactis on bovine β‐lactoglobulin transepithelial transport, antigenicity and allergenicity
Bernasconi, E., Fritsché, R., & Corthésy, B. (2006) · Clinical & Experimental Allergy · doi:10.1111/j.1365-2222.2006.02504.x · Cited by 37 · cited 1×
“Epithelial degradation and transport of heating induced modified b-lactoglobulin may be affected, as demonstrated by in vitro studies using different intestinal epithelial cell-models (Bernasconi, Fritsch e, and Corth esy 2006; Rytk€onen et al. 2006).”
Background
Influence of Diets Rich in Maillard Reaction Products on Calcium Bioavailability. Assays in Male Adolescents and in Caco-2 Cells
Mesías, M., Seiquer, I., & Navarro, M. P. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9018646 · Cited by 35
Short-term effects of dietary advanced glycation end products in rats
Poulsen, M. W., Andersen, J. M., Hedegaard, R. V., Madsen, A. N., Krath, B. N., Monošík, R., Bak, M. J., Nielsen, J., Holst, B., Skibsted, L. H., et al. (2015) · British Journal Of Nutrition · doi:10.1017/s0007114515004833 · Cited by 35
Generation of Soluble Advanced Glycation End Products Receptor (sRAGE)-Binding Ligands during Extensive Heat Treatment of Whey Protein/Lactose Mixtures Is Dependent on Glycation and Aggregation
Liu, F., Teodorowicz, M., Wichers, H. J., van Boekel, M. A. J. S., & Hettinga, K. A. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b02674 · Cited by 35
Self-citation
Does processing of a powder or in-bottle-sterilized liquid infant formula affect calcium bioavailability?
Sarriá, B., López‐Fandiño, R., & Vaquero, M. P. (2001) · Nutrition · doi:10.1016/s0899-9007(00)00585-2 · Cited by 34
Spray Dried, Pasteurised Bovine Colostrum Protects Against Gut Dysfunction and Inflammation in Preterm Pigs
Støy, A. C. F., Sangild, P. T., Skovgaard, K., Thymann, T., Bjerre, M., Chatterton, D. E. W., Purup, S., Boyé, M., & Heegaard, P. M. H. (2015) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1097/mpg.0000000000001056 · Cited by 34
Enterocyte and M-Cell Transport of Native and Heat-Denatured Bovine β-Lactoglobulin: Significance of Heat Denaturation
Rytkönen, J., Valkonen, K. H., Virtanen, V. T., Foxwell, R., Kyd, J. M., Cripps, A. W., & Karttunen, T. J. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf052309d · Cited by 33
Disulfide Reactivity and In Vitro Protein Digestibility of Different Thermal-Treated Milk Samples and Whey Proteins
Carbonaro, M., Cappelloni, M., Sabbadini, S., & Carnovale, E. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf950828i · Cited by 32 · cited 5×
“…al. (1998) showed that severe heating of whey protein extracts or WPC above a critical temperature ( 75 C) decreased overall digestibility of its proteins, probably due to formation of more compact whey proteins and aggregates (Carbonaro et al. 1997; Lindberg et al. 1998; Wada and L€onnerdal 2014).”
BackgroundResultInfluential
Effects of Heat Treatment of Casein in the Presence of Reducing Sugars on Calcium Bioavailability: in Vitro and in Vivo Assays
Seiquer, I., Aspe, T., Vaquero, M. P., & Navarro, P. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf001008v · Cited by 29 · cited 1×
“In vitro experiments using heated casein-glucosefructose solutions revealed that calcium solubility was lowered which resulted in a decreased in vitro absorption of calcium (Seiquer et al. 2001).”
Background
Bioactive Whey Protein Concentrate and Lactose Stimulate Gut Function in Formula‐fed Preterm Pigs
Li, Y., Nguyen, D. N., Obelitz‐Ryom, K., Andersen, A. D., Thymann, T., Chatterton, D. E. W., Purup, S., Heckmann, A. B., Bering, S. B., & Sangild, P. T. (2017) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1097/mpg.0000000000001699 · Cited by 29 · cited 4×
“Immaturity of the gut predisposes these animals to gut complications and milk protein preparations (particular sow milk or minimally processed bovine milk protein preparations and colostrum) have been demonstrated to reduce the risk for such complications (Li, Ostergaard, et al. 2013; Li et al. 2018; Støy et al. 2016).”
BackgroundInfluential
Quantity and carbohydrate content of glycomacropeptide fractions isolated from raw and heat-treated milk
Taylor, C. M., & Woonton, B. W. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2009.06.010 · Cited by 28
Effect of Oxidation of Dietary Proteins with Performic Acid on True Ileal Amino Acid Digestibility As Determined in the Growing Rat
Rutherfurd, S. M., Montoya, C. A., & Moughan, P. J. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf403146u · Cited by 28 · cited 2×
“To date, several studies applying different experimental oxidation strategies have demonstrated effects of oxidation on digestibility and protein quality (Chang and Zhao 2012; Feng et al. 2015; Rutherfurd, Montoya, and Moughan 2014).”
BackgroundMethod
Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase
Stender, E. G. P., Koutina, G., Almdal, K., Hassenkam, T., Mackie, A. R., Ipsen, R., & Svensson, B. (2018) · Food & Function · doi:10.1039/c7fo01451a · Cited by 28
Upregulation of oxidative stress markers in human microvascular endothelial cells by complexes of serum albumin and digestion products of glycated casein
Deo, P., Glenn, J. V., Powell, L. A., Stitt, A. W., & Ames, J. M. (2009) · Journal of Biochemical and Molecular Toxicology · doi:10.1002/jbt.20301 · Cited by 25 · cited 1×
“In an in vitro setting, Deo et al. (2009) demonstrated that digested dietary AGE, as prepared by dry-heating casein and glucose, complexed with serum albumin, may regulate expression of RAGE (receptor for AGE) and downstream inflammatory pathways.”
Background
In vitro Digestibility of Whey Protein/ K ‐Casein Complexes Isolated from Heated Concentrated Milk
Singh, H., & Creamer, L. K. (1993) · Journal of Food Science · doi:10.1111/j.1365-2621.1993.tb04260.x · Cited by 24
Effect of heat treatment on the nutritional quality of milk proteins
Efigênia, M., Povoa, B., & Moraes-Santos, T. (1997) · International Dairy Journal · doi:10.1016/s0958-6946(97)00049-6 · Cited by 24 · cited 2×
“…score Heat treatment increased plasma IAA bioavailability; made b-lactoglobulin more susceptible for hydrolysis; increased stomach retention time (Efigenia, Povoa, and Moraes-Santos 1997) In vivo digestion in Weanler Holtzman male rats Whole milk Raw milk Pasteurized milk (72 C for 15 sec)…”
BackgroundMethod
Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk
Ferrer, E., Alegrı́a, A., FARRÉ, R., Abellán, P., & Romero, F. (1999) · Food Science and Technology International · doi:10.1177/108201329900500602 · Cited by 23
Processing of whey modulates proliferative and immune functions in intestinal epithelial cells
Nguyen, D. N., Sangild, P. T., Li, Y., Bering, S. B., & Chatterton, D. E. W. (2015) · Journal of Dairy Science · doi:10.3168/jds.2015-9965 · Cited by 22 · cited 1×
“Further in vitro work by the same group demonstrates that, at least in part, these observations could be explained by direct effects of the preparations on intestinal epithelial cells (Nguyen et al. 2016).”
Background
The effect of various heat treatments on the antioxidant capacity of milk before and after simulated gastrointestinal digestion
Aloğlu, H. Ş. (2012) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12021 · Cited by 21
Digestibility of Modified Milk Proteins: Nutritional Implications
Swaisgood, H. E., & Catignani, G. L. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)81166-8 · Cited by 20
Extent of damage to amino acid availability of whey protein heated with sugar
Desrosiers, T., & Savoie, L. (1991) · Journal of Dairy Research · doi:10.1017/s002202990003003x · Cited by 20
In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose
Chang, C., & Zhao, X. (2012) · International Dairy Journal · doi:10.1016/j.idairyj.2012.07.004 · Cited by 19
Protein nutritive utilization in rats fed powder and liquid infant formulas / Utilización nutritiva de la proteína en ratas alimentadas con formulas infantiles en polvo y líquidas
Sarriá, B., López‐Fandiño, R., & Vaquero, M. P. (2000) · Food Science and Technology International · doi:10.1177/108201320000600102 · Cited by 19
Changes in the Digestibility of Dried Casein and Glucose Mixtures Occurring During Storage at Different Temperatures and Water Activities
Culver, C. A., & Swaisgood, H. E. (1989) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(89)79442-x · Cited by 19
Characterization of caseinomacropeptides released from renneted raw and UHT treated milks
Ferron-Baumy, C., Mollé, D., Garric, G., & Maubois, J. (1992) · Le Lait · doi:10.1051/lait:1992211 · Cited by 19
Trends in infant formulas: a dairy perspective
Floris, R., Lambers, T. T., Alting, A. C., & Kiers, J. L. (2010) · Elsevier eBooks · doi:10.1533/9781845699437.3.454 · Cited by 18
Self-citation
Effect of glycation of bovine β-lactoglobulin with galactooligosaccharides on the growth of human faecal bacteria
Hernández‐Hernández, O., Moreno, F. J., Kolida, S., Rastall, R. A., & Sanz, M. L. (2011) · International Dairy Journal · doi:10.1016/j.idairyj.2011.06.002 · Cited by 18 · cited 2×
“Hernandez-Hernandez et al. (2011) demonstrated that b-lactoglobulin conjugated with GOS showed similar fecal fermentation effects as purified GOS.”
Background
Dietary protein precipitation properties have effects on gastric emptying in healthy volunteers
Fox, M. R., Georgi, G., Boehm, G., Menne, D., Fried, M., & Thumshirn, M. (2003) · Clinical Nutrition · doi:10.1016/j.clnu.2003.10.013 · Cited by 18
Digestive diversity and kinetic intrigue among heated and unheated β-lactoglobulin species
Loveday, S. M., Peram, M. R., Singh, H., Ye, A., & Jameson, G. B. (2014) · Food & Function · doi:10.1039/c4fo00362d · Cited by 17 · cited 3×
“Above a critical temperature (approximately 75 C) irreversible conformational changes occur as a result of initiated aggregation processes (Loveday et al. 2014).”
BackgroundMethod
Differential influence of the degree of processing on immunogenicity following proteolysis of casein and β-lactoglobulin
Sletten, G. B. G., Holden, L., Egaas, E., & Fæste, C. K. (2008) · Food and Agricultural Immunology · doi:10.1080/09540100802350963 · Cited by 15
Balance Experiments on Human Volunteers with ε-Fructoselysine (FL) and Lysinoalanine (LAL)
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Nutrition and Health | Effects of Processing on Protein Quality of Milk and Milk Products
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Effect of Maillard reaction conditions on antigenicity of β-lactoglobulin and the properties of glycated whey protein during simulated gastric digestion
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Effect of Elevated Temperature Storage on the Digestible Reactive Lysine Content of Unhydrolyzed- and Hydrolyzed-Lactose Milk-Based Products
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“Most research on storage-induced changes in protein modification has been done on dried dairy products and to a lesser extent sterilized products (Erbersdobler 1989; Ferrer et al. 1999; Mehta and Deeth 2016; Rutherfurd and Moughan 2008).”
Background
Prior lactose glycation of caseinate via the Maillard reaction affects in vitro activities of the pepsin-trypsin digest toward intestinal epithelial cells
Wang, X. P., & Zhao, X. (2017) · Journal of Dairy Science · doi:10.3168/jds.2016-12491 · Cited by 11
An evaluation of skim milk powders subjected to different heating conditions during processing as dietary protein sources for the young pig
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See all 254

Authors: van Lieshout, G. A. A., Lambers, T. T., Bragt, M. C. E., & Hettinga, K. A.
Affiliations: FrieslandCampina, Amersfoort, the Netherlands
FrieslandCampina (Netherlands) (NL)
Wageningen University & Research (NL)
Corresponding author: Hettinga, Kasper A.
ORCID: Lambers, Tim T.
Hettinga, Kasper A.
Venue: Critical Reviews in Food Science and Nutrition
Publisher: Informa UK Limited
Published: 2019-08-22
Volume: 60
Issue: 14
Pages: 2422-2445
ISSN: 1040-8398 (ISSN-L)
1549-7852
DOI: 10.1080/10408398.2019.1646703
OpenAlex: W2969873245
Cited by: 254
References: 127
Citations by year: 2026: 30 · 2025: 40 · 2024: 34 · 2023: 48 · 2022: 41 · 2021: 36 · 2020: 24 · 2019: 1
FWCI: 2.30
Type: journal article
Language: en
Open access: hybrid
doi.org
Licence: cc-by-nc-nd
creativecommons.org/licenses/by-nc-nd/4.0/ (vor)
Locations: Critical Reviews in Food Science and Nutrition (publishedVersion, cc-by-nc-nd)
PubMed (publishedVersion)
Socio-Environmental Systems Modeling (acceptedVersion, cc-by-nc-nd)
Data Archiving and Networked Services (DANS) (submittedVersion, cc-by-nc-nd)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: milk protein digestion, dairy processing, heat treatment (food and biological processing), protein denaturation, glycation, amino acid bioavailability, lysine, protein oxidation, protein cross-linking, β-lactoglobulin, gastric emptying, protein quality
MeSH terms: Amino Acids, Animals, Digestion, Hot Temperature, Heating, Humans, Milk, Milk Proteins, Protein Denaturation, Pasteurization

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How processing may affect milk protein digestion and overall physiological outcomes: A systematic review

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