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Impact of Various Pasteurization Methods on Protein Structure, Aggregation, and Digestibility in Human Milk Protein Concentration for Preterm Infants

學生姓名: 李佳佳
指導教授: 陳冠文
學期: 113上
摘  要: High Hydrostatic Pressure (HHP) is a non thermal process that uses pressure to change the physical and chemical structure of the food products including proteins, enzyme and microorganisms. This research aimed to assess the effect that Holder Pasteurization (HoP), High Temperature Short Time (HTST), and HHP on protein structure, particle size, and nutritional values of human milk protein concentrates (HMPC) to improve the safety and performance of breast milk substitute. It was also shown that HoP and HTST reduced protein particle size by 53% and to a 73%, however, the concentration of lactoferrin was decreased by 86%. However, with HHP, a somewhat higher degree of particle size reduction (14–36%) was accomplished alongside the protection of the protein structures. In addition, assessing the concept of bioaccessibility of essential amino acids in both raw and pasteurized HMPCs was around 2.5 fold higher than the results obtained for nonessential amino acids. The results presented in this study support the use of HHP as a favorable processing technique capable of extending the shelf life of HMPC while maintaining the needed nutritional properties as well as eradicating the existing microorganisms. This makes the process particularly suitable for developing good quality breast milk substitutes particularly for use by preterm infants.
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