Influence of storage time on protein composition and simulated digestion of UHT milk and centrifugation presterilized UHT milk in vitro

The centrifugation presterilizing UHT (C-UHT) sterilization method removes 90% of the microorgan-ism and somatic cells from raw milk using high-speed centrifugation following UHT treatment. This study aimed to study the changes in protein composition and plasmin in the UHT and C-UHT milk. The digestive characteristics, composition, and peptide spectrum of milk protein sterilized with the 2 technologies were studied using a dynamic digestive system of a simu-lated human stomach. The Pierce bicinchoninic acid assay, laser scanning confocal microscope, liquid chromatography-tandem mass spectrometry, and AA analysis were used to study the digestive fluid at dif-ferent time points of gastric digestion in vitro. The re-sults demonstrated that C-UHT milk had considerably higher protein degradation than UHT milk. Different processes resulted during the cleavage of milk proteins at different sites during digestion, resulting in differ-ent derived peptides. The results showed there was no significant effect of UHT and C-UHT on the peptide spectrum of milk proteins, but C-UHT could release relatively more bioactive peptides and free AA.

Automated summary

This study aimed to investigate the changes in protein composition and plasmin in UHT and C-UHT milk. The digestion characteristics, composition, and peptide spectrum of milk protein sterilized with the two technologies were studied using a simulated human stomach. The results showed that C-UHT milk had higher protein degradation compared to UHT milk, resulting in different derived peptides during digestion. There was no significant impact of UHT and C-UHT on the peptide spectrum of milk proteins, but C-UHT released relatively more bioactive peptides and free amino acids.