Dairy proteins are of high nutritional quality however during processing and storage, they can degrade upon oxidation. Oxidative modifications of proteins does not only result in a loss of nutritional value but it can also affect the functional and physiological properties. Since it is still unknown to which extent oxidative modification can affect the physiological activity of dairy proteins, this research focussed on the effects of protein oxidation on the bio-activity and more specifically on the ACE inhibitory activity and the digestibility. Oxidation of whey and casein proteins was induced by photo-oxidation, by oxidizing agents and by auto-oxidizing lipids. These different oxidation mechanisms resulted in a broad range of modifications going from amino acid modifications to changes at the molecular level. Since it was observed that some of the common markers for protein oxidation lack specificity more research was performed in order to identify new markers for protein oxidation.

Oxidation of dairy proteins and the effect on their bioactivity

243rd National Meeting (2012)

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