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SILVA, Juliana Fracola. UV-C Processing of milk whey proteins: Effects on structure and digestibility. 2019. 86 f. Dissertação (Mestrado em Ciências) Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, 2019. The worldwide increasing proportion of senior citizen is a major concern due to age-related condition. Sarcopenia is defined as the loss of muscle mass and function and is closely associated with malnutrition and decline of nutrient intake in elderly. Dairy industry has the potential to tailor products that may provide the intake of the required daily nutritional value combined with sensory characteristics with seniors as target market. However, the major whey proteins (α-lactalbumin and β-lactoglobulin) exhibit incomplete digestion leading to a decrease in the nutritional value and can cause allergies. In this context, this work aimed to investigate the effects of UV-C light treatment (266 nm) on protein structure and the impact on digestibility. Proteins were irradiated for 2 h with monochromatic light (266 nm) and then submitted to gastric digestion in vitro simulating health adults and elderly. In order to analyze the changes in the protein structure, spectroscopic techniques (UV-Vis, CD-UV, FTIR, H NMR, and fluorescence), liquid chromatography, and electrophoresis (SDS-PAGE) were employed. Changes in the secondary and tertiary structure of β-lactoglobulin, reduction of its disulfide bridges and formation of N'-Formylkynurenine as a photoproduct (NFK) were observed. These changes increased the digestibility of light irradiated protein by 50 percentage points for elderly and 25 percentage points for health adults. In addition, the peptide profile released after protein digestion is different for light treated proteins in comparison to native protein.

Processamento UV-C de proteínas do soro do leite: Efeitos na estrutura e digestibilidade