Identification of low molar mass peptides released during sterilization of milk.
1999
Gaucheron, Frédéric | Mollé, Daniel | Briard-Bion, Valérie | Léonil, Joëlle | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST
Heat-induced proteolysis of casein micelle suspensions in salt solution, in milk ultra"ltrate and in milk during sterilization (1203C; 10}20 and 30 min) was studied. The increase in the non-protein nitrogen content and the amount of the released peptides soluble in 12% trichloroacetic acid with heating times indicated proteolysis. The low molar mass peptides were identi"ed from HPLC/MS/MS analyses. Ten peptides were characterized, of which three came from i-casein, two from b-casein and "ve from a41 -casein. No major in#uence of the dispersing phase on the heat-induced proteolysis was detected.
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