Identification of low molar mass peptides released during sterilization of milk
Gaucheron, F. | Molle, D. | Briard, V. | Leonil, J.
Heat-induced proteolysis of casein micelle suspensions in salt solution, in milk ultrafiltrate and in milk during sterilization (120 degrees C; 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 identified from HPLC/MS/MS analyses. Ten peptides were characterized, of which three came from kappa-casein, two from beta-casein and five from alpha(s1)-casein. No major influence of the dispersing phase on the heat-induced proteolysis was detected.
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