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在不同的冷储存条件下,母乳的特性发生变化

Kaibo Wang¹, Yanfeng Zhao², Sijia Song³

¹College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Food research international (Ottawa, Ont.)

|January 1, 2024

概括

在-30°C或更低的温度下存储母乳最好保持其营养质量,保持微生物数量和生物活性成分. 在-18°C的快速冷与标准冷相比没有显著的好处.

科学领域:

* 营养科学营养科学
* 食品的保存方法
* 婴儿营养婴儿营养

背景情况:

* 母乳是婴儿最佳营养来源.
* 对于家庭保存的最佳冷条件的研究有限.
*冷温度和速率影响母乳质量保存.

研究的目的:

* 评估各种冷条件对母乳的有效性.
* 为了确定合适的冷温度,用于家庭保存.
* 评估冷对微生物,蛋白质和脂质含量的影响.

主要方法:

*人乳样本在 -18°C, -18°C快速冷, -30°C, -40°C, -60°C和 -80°C的温度下保存了30,60和90天.
*评估包括微生物数量 (总有氧细菌,Bifidobacteria),生物活性蛋白 (lyszyme) 和脂质完整性 (水解,挥发性有机化合物).

主要成果:

* -30°C的温度和较低的微生物数量与 -18°C相比,更接近新鲜母乳.
*较低的温度 (-30°C及以下) 减少了溶酶损失,脂质水解和挥发性有机化合物产生.
* -18°C的快速冷没有比标准的 -18°C冷提供显著的保存优势.

结论:

* 建议在-30°C或更低的温度下结母乳,以优化营养和生物活性成分的保存.
*标准的-18°C冷效果不如较低的温度.
*由于家庭和环境考虑,建议将-30°C作为家庭储存的实际建议.

关键词:

双杆菌是一种细菌.生物活性蛋白质生物活性蛋白质冷储存的冷储存方式人类的牛奶是人类的牛奶.脂质的特性脂质的特性

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