Effects of homogenization and heat treatment on camel milk: Physicochemical properties, microstructure, and digestibility in infants

被引：0
作者：
Su, Na [1 ]
Yi, Li [1 ]
Wang, Naihui [1 ]
He, Jing [1 ]
Ming, Liang [1 ]
Si, Rendalai [1 ]
Zhang, Jiayu [1 ]
Ji, Rimutu [1 ,2 ]
机构：
[1] Inner Mongolia Agr Univ, Minist Educ, Coll Food Sci & Engn, Key Lab Dairy Biotechnol & Bioengn, Hohhot 010018, Inner Mongolia, Peoples R China
[2] Inner Mongolia China Kazakhstan Camel Res Inst, Alxa 737300, Inner Mongolia, Peoples R China
来源：
INTERNATIONAL DAIRY JOURNAL | 2025年 / 164卷
关键词：
Camel milk; Homogenization; Heat treatment; Digestion; Proteins; Lipids; Fatty acids; Peptides; HIGH-PRESSURE HOMOGENIZATION; IN-VITRO DIGESTION; GASTRIC DIGESTION; WHEY PROTEINS; HEALTH; STABILITY; PROTEOLYSIS; PEPTIDES; FORMULAS; BOVINE;
D O I：
10.1016/j.idairyj.2025.106203
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Milk is typically processed through homogenization and heat treatment, which alter its physicochemical properties and digestibility. This study investigated the effects of homogenization and heat treatment on the microstructure and functional characteristics of camel milk. The fatty acid profiles of camel milk as well as the sequences, protein origins, and bioactivities of different peptides derived from camel milk were compared after different treatments through an in-vitro simulation of the infant gastrointestinal tract. Homogenization and appropriate heat treatment enhanced the protein interface properties of camel milk and also reduced its zeta potential, particle size, and protein and lipid aggregation after digestion, leading to improved stability and digestibility. Furthermore, homogenization and ultra-high temperature (UHT) treatment led to significant changes in the fatty acid profile during the digestion stage, decreasing the saturated fatty acid content by 7.67% while increasing the unsaturated fatty acid content (i.e., C17:1, C18:1n9t, C18:1n9c, C18:2n6c, C20:1, C20:3n6, C22:1, and C24:1). Heat treatment facilitated the release of digestive peptides, most of which were derived from (3-casein. UHT-treated camel milk yielded several specific peptides during digestion, of which LLFR, IQDAQDKLFLSWVEWKR, FLK, and GSLDEFFHR showed a range of biological activities, including antimicrobial, antihypertensive, and neuromodulatory effects. These bioactive peptides demonstrated the potential to synergistically promote the development of a robust gut microbiome in infants and enhance immunity, effectively preventing disease occurrence. Collectively, the findings indicated that homogenized and UHT-treated camel milk is easily digested and absorbed by infants and provides more nutrients, thereby promoting infant growth and development.
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页数：11
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