Submit

Full Research Article

Asian Journal of Dairy and Food Research, volume 41 issue 4 (december 2022) : 384-389

Effect of Homogenization on Protein, Fat Structure and in vitro Protein Digestibility in Milk

Shilpa S. Shetty, Kirti Sharma
1ITC Life Sciences and Technology Centre, Peenya Industrial Area, Peenya, Bangalore-560 058, Karnataka, India.
Cite article:- Shetty S. Shilpa, Sharma Kirti (2022). Effect of Homogenization on Protein, Fat Structure and in vitro Protein Digestibility in Milk. Asian Journal of Dairy and Food Research. 41(4): 384-389. doi: 10.18805/ajdfr.DR-1863.

ABSTRACT

Background: Superiority of homogenized milk over non-homogenized is always a debatable subject. In this study 3 different samples of non-homogenized bovine milk samples (NH1, NH2 are market samples and NH3 is unpasteurized milk obtained from local dairy farm) and homogenized milk samples (H1, H2 and H3 milk samples are market samples), were analysed. 
Methods: These samples were analysed to understand their digestive behaviour by studying fat and protein distribution, clot formation, pH variation and digestibility of protein in both unboiled and boiled condition.
Result: In boiled and unboiled conditions of non-homogenized and homogenized milk samples, clot formed are different after treatment with digestive enzymes. This difference is also observed in pH study of non-homogenized milk because of structure of coagulum. In clot study, boiled and unboiled milk did not show much difference. Clot weight decreased as compared to 0-time point as gastric digestion progressed. Difference was found between boiled and unboiled sample for protein digestion in case of non- homogenized milk, although not much difference is observed in homogenized milk except for H1. Protein digestion of H2 homogenized mixed milk was found to be superior over rest of the sample.

REFERENCES


  1. Akeson, W.R., Stahmann, M. (1964). A pepsin pancreatin digest index of protein quality evaluation. The Journal of Nutrition. 83: 257-261.

  2. Argova N., Lemaya, D.G. and Germana, J.B. (2008). Milk fat globule structure and function; nanoscience comes to milk production, Trends Food Sci Technol. 19(12).

  3. Garcia C., Antona, C., Robert, B., Lopez, C., Armand, M. (2013). The size and interfacial composition of milk fat globules are key factors controlling triglycerides bioavailability in simulated human gastro-duodenal digestion, Elsevier, Food Hydrocolloids, Volume 35, March 2014. Pages 494-504.

  4. Garrett D.A., Failla, M.L., and Sarama, R.J. (1999). Development of an in vitro digestion method to assess carotenoid bioavailability from meals. J. Agric. Food Chem. 47: 4301-4309.

  5. Hsu, H.W., Vavak, D.L., Satterlee, L.D. and Miller, G.A. (1977). A multienzyme technique for estimating protein digestibility. Journal of Food Science. 42(5): 1269.

  6. IS: 7219-1973. Methods for determination of protein in foods and feeds.

  7. Kim, H.J., Decker, E.A. and McClements, D.J. (2002). Role of Post adsorption Conformation Changes of β-Lactoglobulin on its Ability to Stabilize Oil Droplets against Flocculation during Heating at Neutral pH, American Chemical  Society. 18: 7577-7583.

  8. Liang, L., Ce, Q., Xingguo, W., Qingzhe, J. and McClements, D.J. (2017). Influence of homogenization and thermal processing on the gastrointestinal fate of bovine milk fat: In vitro Digestion, J. Agric. Food Chem. 65(50): 11109- 11117.

  9. Lieshout, G., Van Tim, A.A., Lambers, T., Bragt, M.C.E. and Hettinga, K.A. (2019). How processing may affect milk protein digestion and overall physiological outcomes: A systematic review, Taylor and Francis.

  10. Lucey John, A. (2015). Raw Milk Consumption Risks and Benefits, Nutrition and Food science. Nutr Today. 50(4): 189-193.

  11. Michalski, M.C. and Januel, C. (2006). Does homogenization affect the human health properties of cow’s milk? Trends in Food Science and Technology. 17: 423-437.

  12. Michalski, M.C. (2007). On the supposed influence of milk homogenization on the risk of CVD, diabetes and allergy, British Journal of Nutrition.

  13. Michalski, M.C. (2009). Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia, Eur. J. Lipid Sci. Technol. 111: 413-431.

  14. Thomas R.J., Ross, R.P., Bolton, D., Fitzgerald, G.F. and Stanton, C. (2011). Bioactive Peptides from Muscle Sources: Meat and Fish, Review, nutrients ISSN 2072-6643.

  15. Trujillo Antonio, J., Marta Capellas, Saldo, J., Gervilla, R., Guamis, B. (2002). Applications of high-hydrostatic pressure on milk and dairy products: A review. Innovative Food Science and Emerging Technologies. 3: 295-307.

  16. Wada, Y. and Bo, L. (2014). Effects of Different Industrial Heating Processes of Milk on Site-specific Protein Modifications and Their Relationship to in vitro and in vivo Digestibility J. Agric. Food Chem. 62: 4175-4185.

  17. Ye, A., Cui, J., Dalgleish, D. and Singh, H. (2016). The formation and breakdown of structured clots from whole milk during gastric digestion, The Royal Society of Chemistry. 7: 4259-4266.
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)