不同类型热处理方式对牛乳品质的影响
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摘要
目前市场上常见牛奶的杀菌方式有超高温瞬间灭菌(UHT)、巴氏杀菌等,这些牛奶的生产工艺不同,热处理强度不同,活性蛋白的变性率也各不相同。本实验通过比较不同方式热处理对牛奶中α-乳白蛋白、β-乳球蛋白和乳铁蛋白含量的影响,得出蒸汽浸入式直接杀菌(INF)对α-乳白蛋白、β-乳球蛋白和乳铁蛋白的热损伤程度低于UHT灭菌,与巴氏杀菌相当(P>0.5),冷藏条件下,产品的保质期可达21 d,货架期高于巴氏杀菌牛奶。合适、恰当的热处理工艺,不仅可以杀死致病性微生物,同时又能最大限度地保留牛奶中的天然活性蛋白营养,保证牛奶的品质。
At present, the common milk products on the market include pasteurized milk and high-temperature milk. These milk products have different processing techniques, different heat treatment strengths, and different denaturation rates of active proteins. Assessment of the effect of different heat treatment processes on the level of α-lactoalbumin, β-lactoglobulin and lactoferrin was performed. It can be concluded that direct steam infusion process had lower thermal damage to α-lactalbumin, β-lactoglobulin and lactoferrin than UHT(P<0.5), which was equivalent to pasteurization(P>0.5). The shelf life of the product can reach 21 days under refrigeration, that was higher than pasteurized milk. Appropriate and proper heat treatment process can not only kill pathogenic microorganisms to ensure the safety of milk, but also preserve the natural active protein content in milk to ensure the quality of milk.
At present, the common milk products on the market include pasteurized milk and high-temperature milk. These milk products have different processing techniques, different heat treatment strengths, and different denaturation rates of active proteins. Assessment of the effect of different heat treatment processes on the level of α-lactoalbumin, β-lactoglobulin and lactoferrin was performed. It can be concluded that direct steam infusion process had lower thermal damage to α-lactalbumin, β-lactoglobulin and lactoferrin than UHT(P<0.5), which was equivalent to pasteurization(P>0.5). The shelf life of the product can reach 21 days under refrigeration, that was higher than pasteurized milk. Appropriate and proper heat treatment process can not only kill pathogenic microorganisms to ensure the safety of milk, but also preserve the natural active protein content in milk to ensure the quality of milk.
引文
[1]WALSTRA P,WOUTERS J T M,GEURTS T J.Dairy Science and Technology[J].1006,2nd ed,297-314,513-535,Boca Raton,FL:CRC Press Taylor and Francis Group.
[2]MOATSOU G,PARK Y W,HAENLEIN G F W.Sanitary procedures,heat treatments and packaging.[M]//Milk and Dairy Products in Human Nutrition:Production,Composition and Health.John Wiley&Sons,2013.
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[6]CLAEYS W L,VAN LOEY A M,HENDRICKX M E.Kinetics of alkaline phosphatase and lactoperoxidase inactivation,and of beta-lactoglobulin denaturation in milk with different fat content.[J].Electric Switchgear,2013,69(4):541.
[7]VILLAMIEL M,ARIAS M,CORZO N,et al.Use of different thermal indices to assess the quality of pasteurized milks[J].Zeitschrift für Lebensmitteluntersuchung und-Forschung A,1999,208(3):169-171.
[8]US Public Health Service.Grade‘A’Pasteurized Milk Ordinance[M].Washington,US:Department of Health and Human Services,2013:1-412.
[9]RIECHEL P,WEISS T,WEISS M,et al.Determination of the minor whey protein bovine lactoferrin in cheese whey concentrates with capillary electrophoresis[J].Journal of Chromatography A,1998,817(1-2):187.
[10]HARMON R J,SCHANBACHER F L,FERGUSON L C,et al.Concentration of lactoferrin in milk of normal lactating cows and changes occurring during mastitis.[J].American Journal of Veterinary Research,1975,36(7):1001.
[11]张和平,张列兵.现代乳品工业手册.第2版[M].中国轻工业出版社,2012.
[12]陈晓玲.乳品超高温杀菌工艺研究[J].中国食物与营养,2012,18(9):40-44.
[13]CLAEYS W L,LUDIKHUYZE L R,LOEY A M V,et al.Inactivation kinetics of alkaline phosphatase and lactoperoxidase,and denaturation kinetics ofβ-lactoglobulin in raw milk under isothermal and dynamic temperature conditions[J].Journal of Dairy Research,2001,68(1):95-107.
[14]JEANSON S,DUPONT D,GRATTARD N,et al.Characterization of the Heat Treatment Undergone by Milk UsingTwo Inhibition ELISAs for Quantification of Native and HeatDenaturedα-Lactalbumin[J].Journal of Agricultural and Food Chemistry,1999,47(6):2249-2254.
[15]屈雪寅,郑楠,李松励,等热处理对液态乳中乳清蛋白的影响研究进展[J].食品科学,2017(09):314-320.
[16]KUKOVICS S,NéMETH T.Milk Major and Minor Proteins,Polymorphisms and Non-protein Nitrogen[M]//Milk and Dairy Products in Human Nutrition:Production,Composition and Health.John Wiley&Sons,2013.
[17]LEE S J,SHERBON J W.Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk[J].Journal of Dairy Research,2002,69(04):555-567.
[2]MOATSOU G,PARK Y W,HAENLEIN G F W.Sanitary procedures,heat treatments and packaging.[M]//Milk and Dairy Products in Human Nutrition:Production,Composition and Health.John Wiley&Sons,2013.
[3]TEKNOTEXT A B.Dairy processing handbook[M].Lund,Sweden:Tetra Pak Processing Systems AB,1995:Chapter 8.
[4]ELLIOTT A J,DATTA N,AMENU B,et al.Heat-induced and other chemical changes in commercial UHT milks[J].Journal of Dairy Research,2005,72(4):442-446.
[5]CLAEYS W L,HENDRICKX M E,LOEY A M V.Intrinsic time temperature integrators for heat treatment of milk[J].Trends in Food Science&Technology,2002,13(9):293-311.
[6]CLAEYS W L,VAN LOEY A M,HENDRICKX M E.Kinetics of alkaline phosphatase and lactoperoxidase inactivation,and of beta-lactoglobulin denaturation in milk with different fat content.[J].Electric Switchgear,2013,69(4):541.
[7]VILLAMIEL M,ARIAS M,CORZO N,et al.Use of different thermal indices to assess the quality of pasteurized milks[J].Zeitschrift für Lebensmitteluntersuchung und-Forschung A,1999,208(3):169-171.
[8]US Public Health Service.Grade‘A’Pasteurized Milk Ordinance[M].Washington,US:Department of Health and Human Services,2013:1-412.
[9]RIECHEL P,WEISS T,WEISS M,et al.Determination of the minor whey protein bovine lactoferrin in cheese whey concentrates with capillary electrophoresis[J].Journal of Chromatography A,1998,817(1-2):187.
[10]HARMON R J,SCHANBACHER F L,FERGUSON L C,et al.Concentration of lactoferrin in milk of normal lactating cows and changes occurring during mastitis.[J].American Journal of Veterinary Research,1975,36(7):1001.
[11]张和平,张列兵.现代乳品工业手册.第2版[M].中国轻工业出版社,2012.
[12]陈晓玲.乳品超高温杀菌工艺研究[J].中国食物与营养,2012,18(9):40-44.
[13]CLAEYS W L,LUDIKHUYZE L R,LOEY A M V,et al.Inactivation kinetics of alkaline phosphatase and lactoperoxidase,and denaturation kinetics ofβ-lactoglobulin in raw milk under isothermal and dynamic temperature conditions[J].Journal of Dairy Research,2001,68(1):95-107.
[14]JEANSON S,DUPONT D,GRATTARD N,et al.Characterization of the Heat Treatment Undergone by Milk UsingTwo Inhibition ELISAs for Quantification of Native and HeatDenaturedα-Lactalbumin[J].Journal of Agricultural and Food Chemistry,1999,47(6):2249-2254.
[15]屈雪寅,郑楠,李松励,等热处理对液态乳中乳清蛋白的影响研究进展[J].食品科学,2017(09):314-320.
[16]KUKOVICS S,NéMETH T.Milk Major and Minor Proteins,Polymorphisms and Non-protein Nitrogen[M]//Milk and Dairy Products in Human Nutrition:Production,Composition and Health.John Wiley&Sons,2013.
[17]LEE S J,SHERBON J W.Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk[J].Journal of Dairy Research,2002,69(04):555-567.