脉冲电场对乳酸的作用机制:功能性质,结构和聚合行为
Yuhui Ding1, Hongfang Cao2, Cheng Zhang3
1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food chemistry
|May 8, 2025
概括
脉冲电场 (PEF) 处理增强乳酸 (LF) 的保留和功能. 这种方法改善了铁结合,热稳定性和乳化,同时与热处理相比减少了聚合.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 乳制品加工 乳制品加工
背景情况:
- 传统的热处理降低了乳酪蛋白 (LF) 含量,并改变了乳制品中乳酪蛋白的特性.
- 优化LF保留和功能属性对于高价值的乳制品成分至关重要.
研究的目的:
- 为了研究脉冲电场 (PEF) 强度对乳酸铁素 (LF) 结构,功能和聚合的影响.
- 评估PEF作为一种潜在的替代传统热巴氏消毒方法,以保存LF.
主要方法:
- 使用PEF处理,将LF溶液置于不同电场强度 (10-45kV/cm) 的电场中.
- 评估了功能性质,包括铁结合能力,热稳定性,发泡和乳化.
- 在PEF处理和热巴氏化样品之间比较了聚合度.
主要成果:
- 在最佳强度的PEF处理中,中度地展开了LF结构,将铁结合能力提高了140%以上.
- 热稳定性增加了1-2°C,泡 (133.6%) 和乳化 (173.3%) 能力显著提高.
- 与传统巴氏杀菌 (72°C,15秒) 相比,PEF处理导致LF聚合显著降低.
结论:
- 脉冲电场 (PEF) 处理是一种有效的方法,可以增强乳酸 (LF) 的功能性质和稳定性.
- 在乳制品应用中,PEF提供了一种热处理的有希望的替代品,用于保存乳制品中的LF,最大限度地减少不必要的聚合.
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