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Comparative proteomic analysis of donor human milk pasteurized by hydrostatic high-pressure
Jie Zhang1, John A Duley2, David M Cowley3
1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; School of Agriculture and Food Science, The University of Queensland, St Lucia 4072, Australia.
Food Chemistry
|October 1, 2022
Summary
Hydrostatic high-pressure processing better preserves human milk proteins, including MFGM and caseins, compared to Holder pasteurization. HHP-treated milk fat globules and protein profiles closely resemble raw milk.
Area of Science:
- Food Science
- Biochemistry
- Dairy Science
Background:
- Human milk is crucial for infant nutrition.
- Processing methods like Holder pasteurization (HoP) and hydrostatic high-pressure (HHP) are used to ensure milk safety.
- The impact of these processing methods on milk's complex protein structures requires detailed investigation.
Purpose of the Study:
- To compare the effects of Holder pasteurization (HoP) and hydrostatic high-pressure (HHP) processing on human milk proteins.
- To analyze the impact on milk fat globule membrane (MFGM) proteins, whey proteins, and caseins.
- To determine which processing method better preserves the native protein profile of human milk.
Main Methods:
- Comparative analysis of human milk samples subjected to HoP and HHP.
- Microstructural and size distribution analysis of milk fat globules.
- Detailed examination of protein profiles, focusing on MFGM proteins, whey proteins, and caseins.
Main Results:
- HHP processing maintained milk fat globule size distribution and microstructure, similar to raw milk.
- HoP processing led to aggregation of milk fat globules.
- Protein profiles of HHP-treated milk were more similar to raw milk than HoP-treated milk.
- Whey proteins were less affected by both HoP and HHP compared to MFGM and casein proteins.
Conclusions:
- Hydrostatic high-pressure processing demonstrates superior preservation of human milk protein composition compared to Holder pasteurization.
- HHP processing offers a promising alternative for maintaining the integrity of human milk proteins during processing.
- The findings suggest HHP is a more suitable method for preserving the nutritional quality of human milk proteins.
