驼奶粉的物理化学特性,微观结构和蛋白质分析:喷雾干燥和低温真空干燥的比较
Letian Kang1, Qiang Shi2, Tao Wang1
1China-Mongolia Biomacromolecule Application "Belt and Road" Joint Laboratory, Inner Mongolia Agricultural University, Hohhot 010018, China; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia China-Kazakhstan Camel Research Institute, Alxa 737300, China.
Food research international (Ottawa, Ont.)
|January 9, 2026
概括
与喷雾干燥相比,低温真空干燥 (LVD) 在驼奶粉中保留了更多有益的乳清蛋白. 这种方法增强了免疫功能和胰岛素信号传递,为高质量的驼奶粉提供了优越的加工技术.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳制品科学 乳制品科学
- 生物化学 生物化学
背景情况:
- 驼牛奶以其营养价值和潜在的健康益处而闻名.
- 低温真空干燥 (LVD) 对驼奶粉质量的加工影响尚不清楚.
- 了解加工影响对于优化驼奶粉生产至关重要.
研究的目的:
- 系统地比较通过喷雾干燥和LVD生产的驼奶粉的物理化学性质,微观结构和蛋白质特征.
- 为了确定LVD对驼奶粉关键营养和功能成分的影响.
- 为优化驼奶粉加工提供理论基础.
主要方法:
- 使用喷雾干燥和LVD生产驼奶粉.
- 分析物理化学性质 (水分,可溶性,颜色,颗粒大小).
- 使用显微镜进行微结构检查.
- 使用质谱和ELISA进行蛋白质配置分析.
- 生物信息分析 (基因本体学,KEGG通路丰富).
主要成果:
- LVD生产的驼奶粉比喷雾干燥粉具有更高的水分,溶解度,b*值和颗粒大小.
- 液态维生素更好地保留了蛋白质的二次结构,并显著保留了大量的乳清蛋白,包括乳酸和乳酸氧化酶.
- 在LVD粉中差异表达的蛋白质与免疫功能和胰岛素受体信号通路有关.
结论:
- 与喷雾干燥相比,低温真空干燥 (LVD) 是一种优越的方法,可以保持驼奶粉的质量和生物活性成分.
- 乳酸增强增强了驼奶粉的功能性质,特别是与免疫支持和代谢调节相关的功能性质.
- 这项研究为利用LVD生产高价值驼奶粉提供了科学基础.
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