Molecular interactions of milk protein with phenolic components in oat-based liquid formulations following UHT treatment and prolonged storage

Kaur, J, Katopo, L, Ashton, J, Whitson, A and Kasapis, S 2018, 'Molecular interactions of milk protein with phenolic components in oat-based liquid formulations following UHT treatment and prolonged storage', Journal of the Science of Food and Agriculture, vol. 98, no. 5, pp. 1794-1802.


Document type: Journal Article
Collection: Journal Articles

Title Molecular interactions of milk protein with phenolic components in oat-based liquid formulations following UHT treatment and prolonged storage
Author(s) Kaur, J
Katopo, L
Ashton, J
Whitson, A
Kasapis, S
Year 2018
Journal name Journal of the Science of Food and Agriculture
Volume number 98
Issue number 5
Start page 1794
End page 1802
Total pages 9
Publisher John Wiley and Sons Ltd.
Abstract BACKGROUND: Nowadays there is a growing demand for nutritionally balanced breakfast beverages enriched with functional ingredients including wholegrain oat, which is rich in phenolic acids. Such beverages typically contain added food ingredients (e.g. milk protein, sugar and lipids) and undergo thermal processing that initiates many molecular processes. Therefore, this work aims to investigate the molecular interactions between milk protein and phenolic acids that govern bioactivity in model oat-based beverages. RESULTS: Findings showed the susceptibility of ferulic and p-coumaric acids, in model oat beverages, to ultra-high temperature (UHT) processing at 145 °C for 8 s. Among model beverages, those with added milk protein demonstrated a considerable loss of phenolic acids following UHT processing due to the interaction between these micronutrients and the protein. The nature of molecular interactions was mainly categorized as covalent with hydrogen bonds playing a supportive role. CONCLUSION: UHT processing of oat-based beverage formulations facilitates the formation of protein-phenolic acid complexes, which are largely covalent and static in nature. This finding underlines the ability of UHT treatment to induce chemical modifications of food ingredients.
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
Keyword(s) milk proteins
oat-based liquids
phenolic acids
ultra-high temperature
DOI - identifier 10.1002/jsfa.8655
Copyright notice © 2017 Society of Chemical Industry
ISSN 0022-5142
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