Heating affects protein digestion of skimmed goat milk under simulated infant conditions.

The objective of this research was to analyse the effects of heating on digestion of skimmed goat milk proteins. Most previous goat milk digestion studies evaluated the digestion only based on the supernatant. In this study, digestion of skimmed goat milk was studied in both supernatant and gastric clot. The results indicated that, compared to mild temperature heated samples (≤75 °C), samples heated at ≥80 °C showed more extensive gastric clot formation with a higher protein digestion rate, but also resulted in a larger amount of undigested whey proteins due to its severe aggregation. For the peptidome, β-casein was the major source of bioactive peptides. The samples heated at 65 °C showed higher bioactive peptide abundances, whereas at temperatures higher than 75 °C, it was reduced due to cleavage into smaller peptides. Overall, this study showed that different heating temperatures induced different whey protein denaturation degrees, which affected their digestion in skimmed goat milk..

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Déclaration de conflit d'intérêts

Declaration of Competing Interest The author declare the following financial interests/personal relationships which may be considered as potential competing interests: Kasper A. Hettinga reports financial support was provided by Ausnutria B.V. The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.