title: Effects of enzymatic dephosphorylation on infant in vitro gastrointestinal digestibility of milk protein concentrate.
abstract: This study investigated the effects of dephosphorylation extent on infant in vitro gastric clotting property and gastrointestinal digestibility of milk protein concentrate. Dephosphorylation was affected by phosphatase type and incubation pH. A series of milk protein concentrate with 0-69% dephosphorylation were obtained by incubation with calf intestinal alkaline phosphatase at pH 6.5 for 0-420 min. Both β- and αs1-caseins in the modified milk protein concentrate showed multiply dephosphorylated isoforms with different numbers of phosphate groups depending on the extent of dephosphorylation. With increased dephosphorylation of milk protein concentrate, the gastric clotting extent decreased and the gastrointestinal digestibility increased under infant in vitro conditions. These results suggested the potential of developing a dephosphorylated milk protein concentrate, with improved gastric clotting property and gastrointestinal digestibility, to simulate the multiply phosphorylated patterns of human casein and hence to further the humanization of infant formula on a molecular level.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Wuxi, Jiangsu Province 214122, China.
authors.forename: Dasong
authors.initials: D
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
authors.forename: Yuanyuan
authors.initials: Y
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Yu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
authors.forename: Jinhua
authors.initials: J
authors.lastname: Hu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
authors.forename: Naiyan
authors.initials: N
authors.lastname: Lu
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA.
authors.forename: Joe M
authors.initials: JM
authors.lastname: Regenstein
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
authors.forename: Miao
authors.initials: M
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Wuxi, Jiangsu Province 214122, China. Electronic address: zhoupeng@jiangnan.edu.cn.
authors.forename: Peng
authors.initials: P
authors.lastname: Zhou
mesh_terms: D000469:Alkaline Phosphatase / Q000737:chemistry*; D000818:Animals; D001669:Biochemical Phenomena; D002364:Caseins / Q000737:chemistry; D002417:Cattle; D005750:Gastric Juice / Q000737:chemistry; D006801:Humans; D007223:Infant; D041943:Infant Formula / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry*; D008954:Models, Biological; D010710:Phosphates / Q000032:analysis*; D059748:Proteolysis
chemical_list: D002364:Caseins; D008894:Milk Proteins; D010710:Phosphates; D000469:Alkaline Phosphatase
keywords: Casein dephosphorylation; Gastric clotting; Gastrointestinal digestibility; Infant formula; Milk protein concentrate