在不同温度下储存的超瞬间超高温灭菌牛奶的不稳定
Ke Fan1, Peipei Wu1, Mengyuan Guo2
1College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China.
Journal of dairy science
|March 30, 2024
概括
超瞬间UHT (超高温) 牛奶在储存期间比普通UHT牛奶更快地破坏稳定. 这项研究揭示了储存温度如何影响蛋白质分解和凝形成,影响牛奶质量.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 蛋白质化学 蛋白质化学
背景情况:
- 超瞬间UHT (UI-UHT) 处理 (>155°C,<0.1s) 保存了比传统UHT更多的活性蛋白质.
- 在储存期间,UI-UHT牛奶的不稳定性增加,影响产品质量.
研究的目的:
- 为了监测不同储存温度下UI-UHT牛奶的不稳定性.
- 调查UI-UHT牛奶不稳定的潜在机制.
主要方法:
- 在25°C和37°C时监测牛奶不稳定.
- 测量等离子体活性和蛋白质水解.
- 进行老化凝样本的蛋白质组学分析.
主要成果:
- UI-UHT牛奶比普通的UHT牛奶更快地破坏稳定.
- 在25°C (45天) 形成的老化凝,而化/沉发生在37°C (15天).
- 增加的等离子体活性和蛋白质水解与储存温度和不稳定类型相关.
结论:
- 蛋白质水解和颗粒大小的变化导致UI-UHT牛奶不稳定.
- 特定的乳清和MFGM蛋白经过水解,导致脂肪不稳定.
- 这些发现为优化UI-UHT牛奶储存提供了基础,以提高质量.
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