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优化单循环和双循环高压加工以处理牛奶的微生物安全性和蛋白质质量

Rudy Sykora¹, Bishal Barman¹, Hussein M H Mohamed¹

¹Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.

Journal of dairy science

|October 3, 2025

概括

牛奶的高压加工 (HPP) 显示出对细菌减少的前景,特别是双循环. 然而,所有HPP方法都会显著降低免疫蛋白质,与传统的高温短时间 (HTST) 处理不同.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物化学生物化学

背景情况:

牛奶含有重要的生物活性蛋白质,有助于免疫和生长.
传统的巴氏杀菌 (HTST) 确保了安全性,但损害了热敏蛋白质.
高压加工 (HPP) 是一种非热替代方案,但它对牛奶蛋白质的影响,特别是多个循环,需要更多的研究.

研究的目的:

评估单循环和双循环HPP在减少牛奶中的细菌中的有效性.
评估HPP对保护关键乳清蛋白 (乳酸,IgA,IgG,IgM) 的影响.
将HPP结果与行业标准的HTST处理进行比较.

主要方法:

用病原体 (Listeria monocytogenes,Staphylococcus aureus,Bacillus cereus,Bacillus subtilis) 接种的原牛奶使用HPP (350-600MPa,4-12分钟,在30°C单或双循环) 进行处理.
使用标准板数量量化微生物减少量化.
乳清蛋白保留量通过ELISA测量,并与HTST和原奶对照进行比较.

主要成果:

与单个循环相比,双循环HPP增强了S. aureus和B. subtilis的细菌减少.
几种HPP条件实现了植物性病原体的显著日志减少.
所有HPP治疗都导致免疫蛋白质 (LF,IgA,IgM) 的显著降解,在更高的压力和更长的周期时间下损失更大. 在HTST加工过程中,保留了更多原生蛋白质结构.

结论:

对于某些微生物来说,双循环HPP在牛奶中的细菌无活化比单循环更好.
HPP显著危及免疫学上重要的牛奶蛋白质的完整性.
在保持生物活性牛奶蛋白的原生结构方面,HTST加工优于HPP.

关键词:

另一种方法是巴氏杀菌.循环 HPP 的使用.高温短时间巴氏杀菌.乳清蛋白是乳清蛋白中的一种蛋白质.

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