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牛奶蛋白在热加工过程中调节咖啡饮料中的抗氧化活性和代谢稳定性

Nan Chen¹, Ke Xie², Zeting Jiao²

¹College of Food Science and Engineering, 5333 Xi'an Road, Jilin University, Changchun 130062, China.

Journal of dairy science

|September 13, 2025

概括

将牛奶添加到咖啡中可以增强抗氧化特性,并通过形成多-蛋白质复合体来改善感官接受. 牛奶蛋白是修改咖啡的关键.

科学领域:

食品科学食品科学食品科学
化学化学化学
营养营养营养营养营养

背景情况:

牛奶通常被添加到咖啡中,但其对咖啡的抗氧化化合物和代谢物的影响尚不清楚.
了解这些相互作用对于优化牛奶咖啡质量和生物功能性质至关重要.

研究的目的:

研究添加牛奶对咖啡的功能性质,代谢物概况和感官属性的影响.
阐明牛奶蛋白在与咖啡化合物相互作用中的作用.

主要方法:

使用2,2-二-1-皮克里利德拉齐尔自由基清除能力对抗氧化物质的分析.
通过颗粒大小和多分散性指数测量,评估饮料稳定性.
感官对苦味,味,甜味和整体接受的评价.
电泳检测用于识别蛋白质相互作用.
高性能液体染色学四极飞行时间联质谱 (HPLC-MS/MS) 用于代谢物分析.

主要成果:

添加牛奶形成了多-蛋白质复合体,显著增加了抗氧化能力 (例如,33.55%至49.37%的激素清除).
较高的牛奶蛋白度改善了泡膨胀和感官接受 (分数从3.88增加到7.40).
在HPLC-MS/MS中,无论制备温度如何,都显示了代谢物概况的显著变化,包括dikaffeoylquinic acid和feruloyl-quinolactone.
在咖啡活性成分和牛奶蛋白之间观察到非共价和共价相互作用.

结论:

牛奶蛋白是结合咖啡分子的中心媒介,改变抗氧化活性和代谢物概况.
控制牛奶蛋白度和加工条件允许开发具有提高质量和生物功能性质的牛奶咖啡.
这项研究为有针对性的牛奶咖啡配方设计提供了基础.

关键词:

抗氧化剂活性抗氧化剂活性咖啡咖啡咖啡咖啡咖啡代谢生物组的代谢生物组牛奶蛋白质是一种牛奶蛋白质.聚醇是一种多醇.

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