Dry heat stress stability evaluation of casein peptide mixture

Matthias D'Hondt; Wim Demaré; Sylvia Van Dorpe; Evelien Wynendaele; Christian Burvenich; Kathelijne Peremans; Bart De Spiegeleer

doi:10.1016/j.foodchem.2011.03.004

Dry heat stress stability evaluation of casein peptide mixture

Food Chem. 2011 Sep 1;128(1):114-22. doi: 10.1016/j.foodchem.2011.03.004. Epub 2011 Mar 5.

Authors

Matthias D'Hondt¹, Wim Demaré¹, Sylvia Van Dorpe¹, Evelien Wynendaele¹, Christian Burvenich², Kathelijne Peremans², Bart De Spiegeleer³

Affiliations

¹ Drug Quality and Registration (DruQuaR) Group, Faculty of Pharmaceutical Sciences, Ghent University, Harelbekestraat 72, B-9000 Ghent, Belgium.
² Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
³ Drug Quality and Registration (DruQuaR) Group, Faculty of Pharmaceutical Sciences, Ghent University, Harelbekestraat 72, B-9000 Ghent, Belgium. Electronic address: Bart.DeSpiegeleer@UGent.be.

PMID: 25214337
DOI: 10.1016/j.foodchem.2011.03.004

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.

Keywords: Casein hydrolysate; Dry state; Oxidative reductive light degradation; Peptide stability; Stress testing; Temperature.