title: Dry heat stress stability evaluation of casein peptide mixture.
abstract: During food processing, peptide-containing products often experience thermal stress, which can be voluntary heat treatments to prolong expiration date, or unwanted side-effects, e.g. local heating during powder compaction or milling. No information is currently available on the primary structure stability of peptides when heated in the dry state. Therefore, the short-term dry heat stress stability of casein hydrolysate was evaluated by exposure to temperatures of 100, 140 and 180°C during 1, 3 and 5min time intervals. Moreover, the impact of oxidising and reducing agents, as well as photolytic stability were assessed. Contrary to the general belief that peptides are heat-labile, based on degradation results in solution, all peptides remained stable up to 3min at 180°C. The influence of a reducing environment was found to be minimal, while the impact of an oxidising environment was significant. Our findings open perspectives for thermal peptide processing techniques.
authors.affiliation: Drug Quality and Registration (DruQuaR) Group, Faculty of Pharmaceutical Sciences, Ghent University, Harelbekestraat 72, B-9000 Ghent, Belgium.
authors.forename: Matthias
authors.initials: M
authors.lastname: D'Hondt
authors.affiliation: Drug Quality and Registration (DruQuaR) Group, Faculty of Pharmaceutical Sciences, Ghent University, Harelbekestraat 72, B-9000 Ghent, Belgium.
authors.forename: Wim
authors.initials: W
authors.lastname: Demaré
authors.affiliation: Drug Quality and Registration (DruQuaR) Group, Faculty of Pharmaceutical Sciences, Ghent University, Harelbekestraat 72, B-9000 Ghent, Belgium.
authors.forename: Sylvia
authors.initials: S
authors.lastname: Van Dorpe
authors.affiliation: Drug Quality and Registration (DruQuaR) Group, Faculty of Pharmaceutical Sciences, Ghent University, Harelbekestraat 72, B-9000 Ghent, Belgium.
authors.forename: Evelien
authors.initials: E
authors.lastname: Wynendaele
authors.affiliation: Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
authors.forename: Christian
authors.initials: C
authors.lastname: Burvenich
authors.affiliation: Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
authors.forename: Kathelijne
authors.initials: K
authors.lastname: Peremans
authors.affiliation: Drug Quality and Registration (DruQuaR) Group, Faculty of Pharmaceutical Sciences, Ghent University, Harelbekestraat 72, B-9000 Ghent, Belgium. Electronic address: Bart.DeSpiegeleer@UGent.be.
authors.forename: Bart
authors.initials: B
authors.lastname: De Spiegeleer
keywords: Casein hydrolysate; Dry state; Oxidative reductive light degradation; Peptide stability; Stress testing; Temperature