Infant formulae produced from bovine milk is mainly based on the whey proteins. However, the caseins have important structural features that are important for the gastric digestion process in the infant, which influences their gut comfort and optimal nutritional uptake. The aim of the project is to study the coagulation and digestion properties of various milk-based mixtures of casein, whey proteins also varying in calcium content using in vitro model systems.
In the project, rennet and pepsin induced coagulations at conditions mimicking gastric digestion in infants will be carried out in model systems using bovine milk, micellar casein isolate and various types of infant formulae. The coagulation and digestion processes will be investigated in relation to variations in whey/casein ratio, calcium content, micelle size and enzymatic parameters. The study can involve methods measuring casein micelle size (Zetasizer), milk coagulation properties (Rheolaser), mineral composition (ICP-MS and ion selective electrode), and protein composition (SDS-PAGE (1 and eventually 2D), LC-ESI/MS) and OPA assay/determination of degree of hydrolysis.
The project is part of the bigger project, CASGUT, under Arla Foods for Health, and will to some extent involve interactions and collaborative aspects with University of Copenhagen and Arla Foods Ingredients.
