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Molecular interactions of milk protein with phenolic components in oat‐based liquid formulations following UHT treatment and prolonged storage
Author(s) -
Kaur Jasmeet,
Katopo Lita,
Ashton John,
Whitson Andrew,
Kasapis Stefan
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8655
Subject(s) - chemistry , food science , ferulic acid , amino acid , sugar , biochemistry
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. © 2017 Society of Chemical Industry