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Infant milk formulas: effect of heat treatments on the protein physicochemical properties and the nutritional quality

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HAL Id: hal-02098685

https://hal.archives-ouvertes.fr/hal-02098685

Submitted on 4 Jun 2020

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Infant milk formulas: effect of heat treatments on the protein physicochemical properties and the nutritional

quality

Amira Halabi

To cite this version:

Amira Halabi. Infant milk formulas: effect of heat treatments on the protein physicochemical proper- ties and the nutritional quality. STLOpendays, Institut National de Recherche Agronomique (INRA).

UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l’?uf (1253)., Mar 2019, Rennes, France. �hal-02098685�

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Yves LE LOIR - STLO

STLOpen Days 19-21 March 2019

Welcome

Infant milk formulas:

Effect of heat treatment on the protein

physicochemical properties and the nutritional quality

Amira Halabi – ISF/BN Teams

Interaction-Structure-Functionalities / Bioactivity and nutrition

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STLOpen Days

19-21 March 2019 2

Socio-economic and scientific contexts

Percentage of infants 0–5 months of age exclusively breastfed

UNICEF global databases, 2018

Needs Consequences

Digestibility ? Protein structural

modifications Extend shelf-life

Microbiological safety

Heat treatments of infant milk formulas

Adapted from Chatterton et al. 2013

Protein composition of human milk, commercial infant milk formulas and

bovine milk

Whey proteins

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STLOpen Days

Strategy

3

What are the impacts of heat treatment on the structure and digestion kinetic of proteins of infant milk formulas mimicking the protein profile of human milk ?

Heat treatment

Temperature range 67.5°C-80°C

Infant milk formulas

Three formulas at 1.3% and 5.5%

of proteins

Formula 1 CN:WP 40:60

Without modification

Formula 2 CN:WP 40:60 LF quantity closes to

that of human milk

Formula 3 CN:WP 40:60

LF and α-LA quantities close to those of human milk

CN: caseins WP: whey proteins

LF: lactoferrin α-LA: α-lactalbumin

Characterization of heat- induced aggregates

Protein interaction – Size - Shape

Kinetic of individual whey protein denaturation

In vitro protein digestion kinetic

Protein hydrolysis – Peptide release - Bioaccessibility

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THANK YOU FOR YOUR ATTENTION

MERCI

Please visit http://www.rennes.inra.fr/stlo_eng

STLOpen Days 19-21 March 2019

POSTER 9

4

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