Impact of hydrolysis method and lactase preparation on proteolysis and glycation in long-term stored lactose-hydrolysed UHT milk

Lotte Juul Knudsen; Søren Drud-Heydary Nielsen; Peter  Dekker; Daniel Erik Otzen; Valentin Rauh; Lotte Bach Larsen

doi:10.1016/j.idairyj.2024.105946

Impact of hydrolysis method and lactase preparation on proteolysis and glycation in long-term stored lactose-hydrolysed UHT milk

Lotte Juul Knudsen^*, Søren Drud-Heydary Nielsen, Peter Dekker, Daniel Erik Otzen, Valentin Rauh, Lotte Bach Larsen

^*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning

Abstract

Shorter shelf-life of lactose-hydrolysed UHT milk (LHM) can be linked to lactase purity both due to unwanted proteolytic activity and Maillard reactions. To study this, pre- and post-hydrolysed milk was added one of three types of lactase enzymes of increasing purity (A, B and C), and stored for up to 1 year at 25 or 35 °C. Proteolytic side-activities in post-hydrolysed milk depended on lactase purity, with lactase A causing the highest proteolysis. The lowest proteolytic activity occurred with lactase C in both pre- and post-hydrolysed milk. LHM with lactase A exhibited proteolysis in C-terminal regions of major milk proteins, particularly in post-hydrolysed milk, which also showed endopeptidase activity. Glycation initiated by UHT treatment was higher in pre-hydrolysed milk than in post-hydrolysed milk, but subsequent storage led to similar glycation levels in both. Therefore, using post-hydrolysis with highly purified lactases, proteolytic side-activities can be lowered and glycation can be delayed.

Originalsprog	Engelsk
Artikelnummer	105946
Tidsskrift	International Dairy Journal
Vol/bind	154
Antal sider	11
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2024.105946
Status	Udgivet - jul. 2024

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title = "Impact of hydrolysis method and lactase preparation on proteolysis and glycation in long-term stored lactose-hydrolysed UHT milk",

abstract = "Shorter shelf-life of lactose-hydrolysed UHT milk (LHM) can be linked to lactase purity both due to unwanted proteolytic activity and Maillard reactions. To study this, pre- and post-hydrolysed milk was added one of three types of lactase enzymes of increasing purity (A, B and C), and stored for up to 1 year at 25 or 35 °C. Proteolytic side-activities in post-hydrolysed milk depended on lactase purity, with lactase A causing the highest proteolysis. The lowest proteolytic activity occurred with lactase C in both pre- and post-hydrolysed milk. LHM with lactase A exhibited proteolysis in C-terminal regions of major milk proteins, particularly in post-hydrolysed milk, which also showed endopeptidase activity. Glycation initiated by UHT treatment was higher in pre-hydrolysed milk than in post-hydrolysed milk, but subsequent storage led to similar glycation levels in both. Therefore, using post-hydrolysis with highly purified lactases, proteolytic side-activities can be lowered and glycation can be delayed.",

author = "Knudsen, {Lotte Juul} and Nielsen, {S{\o}ren Drud-Heydary} and Peter Dekker and Otzen, {Daniel Erik} and Valentin Rauh and Larsen, {Lotte Bach}",

year = "2024",

month = jul,

doi = "10.1016/j.idairyj.2024.105946",

language = "English",

volume = "154",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier",

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Impact of hydrolysis method and lactase preparation on proteolysis and glycation in long-term stored lactose-hydrolysed UHT milk. / Knudsen, Lotte Juul; Nielsen, Søren Drud-Heydary; Dekker, Peter et al.
I: International Dairy Journal, Bind 154, 105946, 07.2024.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning

TY - JOUR

T1 - Impact of hydrolysis method and lactase preparation on proteolysis and glycation in long-term stored lactose-hydrolysed UHT milk

AU - Knudsen, Lotte Juul

AU - Nielsen, Søren Drud-Heydary

AU - Dekker, Peter

AU - Otzen, Daniel Erik

AU - Rauh, Valentin

AU - Larsen, Lotte Bach

PY - 2024/7

Y1 - 2024/7

N2 - Shorter shelf-life of lactose-hydrolysed UHT milk (LHM) can be linked to lactase purity both due to unwanted proteolytic activity and Maillard reactions. To study this, pre- and post-hydrolysed milk was added one of three types of lactase enzymes of increasing purity (A, B and C), and stored for up to 1 year at 25 or 35 °C. Proteolytic side-activities in post-hydrolysed milk depended on lactase purity, with lactase A causing the highest proteolysis. The lowest proteolytic activity occurred with lactase C in both pre- and post-hydrolysed milk. LHM with lactase A exhibited proteolysis in C-terminal regions of major milk proteins, particularly in post-hydrolysed milk, which also showed endopeptidase activity. Glycation initiated by UHT treatment was higher in pre-hydrolysed milk than in post-hydrolysed milk, but subsequent storage led to similar glycation levels in both. Therefore, using post-hydrolysis with highly purified lactases, proteolytic side-activities can be lowered and glycation can be delayed.

AB - Shorter shelf-life of lactose-hydrolysed UHT milk (LHM) can be linked to lactase purity both due to unwanted proteolytic activity and Maillard reactions. To study this, pre- and post-hydrolysed milk was added one of three types of lactase enzymes of increasing purity (A, B and C), and stored for up to 1 year at 25 or 35 °C. Proteolytic side-activities in post-hydrolysed milk depended on lactase purity, with lactase A causing the highest proteolysis. The lowest proteolytic activity occurred with lactase C in both pre- and post-hydrolysed milk. LHM with lactase A exhibited proteolysis in C-terminal regions of major milk proteins, particularly in post-hydrolysed milk, which also showed endopeptidase activity. Glycation initiated by UHT treatment was higher in pre-hydrolysed milk than in post-hydrolysed milk, but subsequent storage led to similar glycation levels in both. Therefore, using post-hydrolysis with highly purified lactases, proteolytic side-activities can be lowered and glycation can be delayed.

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DO - 10.1016/j.idairyj.2024.105946

M3 - Journal article

SN - 0958-6946

VL - 154

JO - International Dairy Journal

JF - International Dairy Journal

M1 - 105946

ER -

Impact of hydrolysis method and lactase preparation on proteolysis and glycation in long-term stored lactose-hydrolysed UHT milk

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