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消毒对无乳糖牛奶的梅拉德反应的影响

Haixin Bi^1,2, Yingbin Wang², Yujuan Guo²

¹School of Food Engineering, Harbin University of Commerce, Harbin 150028, China.

Molecules (Basel, Switzerland)

|October 28, 2023

概括

这项研究优化了无乳糖牛奶 (LFM) 产量,并分析了储存期间的梅拉德反应 (MR) 产品变化. 较低的温度 (4°C) 和即时消耗将MR降到最低,确保更好的LFM质量和安全.

科学领域:

食品科学与技术食品科学与技术
乳制品化学乳制品化学
食品质量和安全食品质量和安全

背景情况:

梅拉德反应 (MR) 影响无乳糖牛奶产品 (LFM) 的安全性和质量.
了解LFM加工和储存期间的MR产品形成对于质量控制至关重要.

研究的目的:

使用乳糖酶水解优化LFM的制备.
为了研究在巴氏杀菌后在不同储存温度 (4°C,25°C,37°C) 下LFM中梅拉德反应产物 (MRPs) 的变化.

主要方法:

没有乳糖的牛奶 (LFM) 用乳糖水解在最佳条件下 (38°C,0.03%乳糖,2.5h) 制备.
使用高性能液体染色学 (HPLC) 来确定乳糖,氨酸和5-基甲基 (HMF) 含量.
测量了颜色差异和光强度,以评估LFM质量的变化.

主要成果:

最佳的水解产生了97.08%的乳糖水解,只有0.15g/100g的乳糖残留物.
随着储存温度的提高和储存时间的延长,氨酸和HMF水平的增加.
颜色和光强度的变化表明在更高温度 (25°C和37°C) 上MR增加.

结论:

与25°C和37°C相比,4°C的储存显著降低了梅拉德反应的进展.
建议立即食用4°C保存的LFM,以最大限度地减少梅拉德反应效应.
建议在70°C进行15秒的消毒,以进一步减轻梅拉德反应的影响.

关键词:

5-基甲基甲甲 5-基甲基甲甲梅拉德反应是梅拉德反应.颜色的差异是颜色的差异.光的强度是光的强度.富洛辛 (furosine) 是一种氨酸.没有乳糖的无乳牛奶.消毒过后的消毒过后的

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