热处理对反动物牛奶中蛋白质自我消化的影响
Juliana A S Leite1, Carlos A Montoya1,2, Evelyne Maes1,3
1Riddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New Zealand.
Foods (Basel, Switzerland)
|September 28, 2023
概括
热处理对反动物牛奶蛋白质的水解有影响. 温和的热量 (63°C/30分钟) 与牛奶中的自我消化增强的生物活性,显示功能性食品的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 乳制品科学 乳制品科学
背景情况:
- 再动物牛奶中的内源性酶有助于蛋白质水解.
- 热处理可以改变牛奶蛋白质结构和酶活性.
- 了解这些相互作用对于开发功能乳制品至关重要.
研究的目的:
- 研究不同热处理对牛,绵羊和山羊牛奶内源性酶驱动蛋白质水解的影响.
- 评估热预处理后自消化的对释和生物活性生成的影响.
- 探索优化乳制品中功能性酸生产的潜力.
主要方法:
- 动物的牛奶 (牛,绵羊,山羊) 经过热处理 (原料,63°C/30分钟,85°C/5分钟).
- 牛奶样本经过自我消化模型 (37°C下6小时).
- 量化了自由氨基群 (o-phthalaldehyde方法),并确定了序列 (LC-MS).
主要成果:
- 热处理减少了自由氨基群,特别是在牛奶和山羊奶中的85°C/5分钟.
- 自消化主要释放出新自由氨基群在原始和63°C/30分钟加热的牛奶中.
- 在原始和63°C/30分钟加热的牛,绵羊和山羊牛奶中,β-素被显著分裂.
- 63°C/30分钟加热牛奶的自消化增加了6.8倍的潜在抗胺.
结论:
- 热处理根据物种和温度/时间不同,对反动物牛奶中的内源性蛋白质水解有不同的影响.
- 温和的热处理 (63°C/30分钟) 与自我消化相结合,可以增强特定生物活性的释放,如抗胺.
- 这种方法对功能性乳制品成分和产品的工业生产具有前景.
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