Abstract
The effect of different thermal treatments including pasteurisation, ultra‐pasteurisation, ultra‐high temperature instantaneous sterilisation and in‐container sterilisation on physicochemical properties and peptide profiles of infant formula protein model after in vitro digestion were investigated. Results indicated that different extent of protein–protein and protein–lactose interactions caused different particle size, colour, functional groups and thermal properties. Peptide profiles were also different after in vitro digestion. About 32, 4, 15, 157 and 42 unique peptides, as well as 14, 10, 12, 13 and 10 bioactive peptides were identified in the five groups, respectively. Pasteurisation may be better for the processing of infant formula.
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