P-8 - Characterization and quantification of protein oxidative modifications and amino acid racemization in powdered infant milk formula

Abstract

Oxidation of dairy products, and especially infant formulas (IFs), is a major concern to the dairy industry and consumers. Thermal treatment is required for microbiological safety but may contribute to oxidative damage. Such modification may be a health risk for infants with IF as the sole source of nutrition. This study quantifies the extent of modification in commercial IFs. Protein modification in commercial IFs was examined by multiple analytical techniques. Aggregated proteins containing both reducible (disulfide) and non-reducible (di-tyrosine, lanthionine and lysinoalanine) cross-links were detected. Protein carbonyls (