溶液等离子体工艺对微生物灭菌的影响,牛奶的物理化学性质和营养素
Haifeng Rong1, Yang Yu2, Baiqing Zhang1
1College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
Food chemistry
|August 7, 2024
概括
溶液等离子体工艺 (SPP) 通过减少金黄色葡萄球菌 (Staphylococcus aureus) 来有效消毒原奶. 最佳灭菌发生在4kV,SPP还减少了牛奶脂肪球体的大小和聚合.
科学领域:
- 食品科学与技术 食品科学与技术
- 等离子体科学与工程等离子体科学与工程
- 微生物学 微生物学
背景情况:
- 生牛奶 (RM) 容易受到细菌污染,需要有效的灭菌方法.
- 传统的灭菌方法可能会影响牛奶的营养和感官质量.
- 溶液血工艺 (SPP) 为食品灭菌提供了一种新的方法.
研究的目的:
- 评估SPP对生牛奶中黄金葡萄球菌 (S. aureus) 的灭菌效果.
- 分析SPP参数对杀菌和牛奶质量的影响.
- 调查SPP对牛奶成分结构特征的影响.
主要方法:
- 在RM中使用SPP杀菌S. aureus的灭菌.
- 对细菌度,电极距离和放电电压对灭菌的影响进行分析.
- 评估电化学指数 (pH,DO,导电性) 和营养含量.
- 使用激光粒子测量仪,FTIR,1H NMR,XRD和AFM对素小粒 (CMs) 和牛奶脂肪球体 (MFGs) 的结构性表征.
主要成果:
- SPP证明了S. aureus的显著灭菌,有效性与放电电压正相关,与电极距离负相关.
- 在4kV和2mm的电极距离下实现了最佳灭菌.
- SPP治疗导致溶解氧减少,电导率增加,酸度,乳糖,脂肪和蛋白质水平降低.
- 在分子层面上,SPP显著减少了MFG的大小和聚合,颗粒大小减少了4kV/2mm.
- CMs的主要化学结构基本保持不变.
结论:
- SPP是一种有前途的生牛奶灭菌方法,有效降低细菌负载.
- SPP影响牛奶的物理化学特性和MFG的结构,为牛奶加工提供了潜力.
- 这项研究为使用SPP技术保存和加工饮料提供了新的视角.
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