Indicators of non-enzymatic browning in the evaluation of heat damage of ingredient proteins used in manufactured infant formulas

Abstract

Twelve infant formula ingredients of animal origin (caseinates, whey proteins and hydrolysates of casein and of whey proteins) and three of vegetable origin (soybean proteins) were analyzed. Furosine, hydroxymethylfurfural (HMF) and pyrraline were studied as indicators of thermal damage and available lysine as nutritional indicator, determined by HPLC in phase reverse and UV detector. The objectives were to evaluate heat damage to ingredients used in commercial infant formulas by measuring non-enzymatic browning indicators and to determine the nutritional value of these ingredients by available lysine determination. Very high furosine values were detected in whey proteins, ranging from 354 to 1,435 mg/100 g of protein. Lower furosine values were found in the remaining ingredients, ranging from 1.36 mg/100 g in hydrolyzed casein to 60.5 mg/100 g in sodium caseinate. Available lysine content ranged from 1.85 g/100 g of protein in hydrolyzed casein to 7.91 g/100 g in calcium caseinate. HMF was detected in whey protein samples between 0.16 and 2.47 mg/100 g of protein. Pyrraline was only detected in one sample of whey proteins at 41 mg/100 g of protein. Similar ingredients from different manufacturers show varied heat damage and nutritional values