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Poster De Conférence Année : 2012

Infant formula: effect of heat treatment and composition on physical characteristics and nutritional composition of powders, and biochemistry of proteins

Résumé

Consequences of heat treatment applied to infant formulas during the production process, on protein behavior may depend on formulas’ nutritional composition. Two powders differing by their compositions, control (F1) and F2 with 50% higher protein and fat content and 50% lower lactose content were formulated. They were produced on the pilot plant Bionov (Rennes, France) by following the production process of infant formulas in dairy industry, in the following order: rehydration of powders at 10% of Total Solid (TS), evaporation at 35% of TS, addition of vegetal fat, homogenization, application of low (45°C/5min) or high (89°C/5min) heat treatment and spray drying. Effects of heat treatment and formula composition on whey protein denaturation, creation of insoluble particles and different phenomenon during digestion were investigated. High heat treatment increased the denaturation of whey protein. In addition, insoluble particles were created in F2 with high heat treatment, but not in F1. The behavior of F1 in gastric conditions was simulated in a rheometer. The high heat treatment decreased the coagulation time (-20% compared to low heat treatment) and increased the viscosity (+40% compared to low heat treatment) of gastric digesta. High heat treatment also increased the resistance of casein to in vitro digestion, decreased that of beta-lactoglobulin and had no effect for alpha-lactalbumin. Compared to F1, caseins in F2 are less resistant to digestion when formulas were submitted to high heat treatment. Increasing heat treatment had no effect on formula nutritional composition (protein, lactose, vitamins B1, B2, E, available lysine and amino acid concentrations) but on vitamin C content that was decreased.
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Dates et versions

hal-01209389 , version 1 (02-10-2015)

Identifiants

  • HAL Id : hal-01209389 , version 1
  • PRODINRA : 175242

Citer

Sophie Chever, Pierre Schuck, Isabelle Luron, Olivia Ménard, Serge Mejean, et al.. Infant formula: effect of heat treatment and composition on physical characteristics and nutritional composition of powders, and biochemistry of proteins. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo, France. , 2012. ⟨hal-01209389⟩
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