加工方法对山羊奶分量的矿物元素分布的影响
Junyu Pan1, Zhongna Yu2, Jiayin Dai3
1College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
Journal of dairy science
|March 15, 2024
概括
牛奶加工方法,如同质化和热处理,显著改变了矿物分布. 这些治疗方法会影响牛奶中的必需元素,如和.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品化学 乳制品化学
- 营养分析 营养分析
背景情况:
- 牛奶和奶制品是必需矿物元素的重要来源.
- 了解矿物分布对于营养价值和加工至关重要.
研究的目的:
- 研究非热 (同质化) 和热 (热处理) 处理对山羊奶中矿物质元素分布的影响.
- 为了分析四种牛奶部分的矿物质变化:脂肪,乳酪蛋白,乳清蛋白和水相.
主要方法:
- 在未加工和经过处理的山羊奶分数中矿物质元素分布的分析.
- 在均化和热处理之前和之后的矿物质度的比较.
主要成果:
- 同质化和热处理显著改变了乳制品中的矿物质分布.
- 脂肪和乳酪蛋白分量在处理后显示矿物质含量增加,而乳清蛋白和水性阶段显示了各种变化.
- 像 (Ca), (Zn),铁 (Fe) 和铜 (Cu) 这样的特定元素显示出显著的重新分配.
结论:
- 同质化和热处理都明显影响山羊奶中矿物质元素的分布.
- 可以优化加工方法,以潜在地控制乳制品中的矿物质生物可用性和含量.
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