高压处理对牛乳的物化特性和乳清蛋白变性情况的研究
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摘要
以牛乳为主要研究对象，在0－600MPa的压力下以不同的施压介质温度、不同施压时间处理后分析各因素对牛乳的物化特性及乳清蛋白的影响。
研究结果表明，在25℃， 0－600MPa的压力下处理10min，酪蛋白胶粒直径200nm～110nm。随着施加压力的升高，水化度和粘度增加，浊度下降，这些物化特性的变化规律和酪蛋白胶粒直径的变化规律相符合；在α＝0.01水平下，施加压力、施压温度、施压时间对乳清蛋白的变性影响极显著；在α＝0.01水平下，施加压力、蔗糖浓度、施压时间对乳清蛋白的变性影响极显著，在25℃，0－600MPa的压力下处理15min，乳清蛋白变性程度达75%，较高浓度的蔗糖对乳清蛋白有一定的保护作用，蔗糖的浓度越高，乳清蛋白变性程度越小。
In our project we have studied the effects of high pressure on physicochemical characteristics and whey protein denaturation in bovine milk, under treatment condition of pressure from 0 to 600MPa, combined with different tempratures and duration time of the pressure treatment. At 25℃, and high pressure up to 600MPa for 10 minutes, the casein micelle size changed from 200nm to 110nm. High pressure treatment increased the hydration and dynamic viscosity, but decreased the turbidity of milk, those changing tendency of the physicochemical characteristics were in accord with the changing tendency of the casein micelle size. Under α=0.01 level, pressure, temprature, duration time of the pressure treatment and concentration of sugar had an extreme significant effect of whey protein denaturation. At 25℃, and high pressure up to 600MPa for 15 minutes, 75% of total whey protein were irreversibly denaturated；the higher concentration of sugar displaied the more protective function, and concentration of sugar was decreased,the more smaller denaturation of whey protein was observed.
研究结果表明，在25℃， 0－600MPa的压力下处理10min，酪蛋白胶粒直径200nm～110nm。随着施加压力的升高，水化度和粘度增加，浊度下降，这些物化特性的变化规律和酪蛋白胶粒直径的变化规律相符合；在α＝0.01水平下，施加压力、施压温度、施压时间对乳清蛋白的变性影响极显著；在α＝0.01水平下，施加压力、蔗糖浓度、施压时间对乳清蛋白的变性影响极显著，在25℃，0－600MPa的压力下处理15min，乳清蛋白变性程度达75%，较高浓度的蔗糖对乳清蛋白有一定的保护作用，蔗糖的浓度越高，乳清蛋白变性程度越小。
In our project we have studied the effects of high pressure on physicochemical characteristics and whey protein denaturation in bovine milk, under treatment condition of pressure from 0 to 600MPa, combined with different tempratures and duration time of the pressure treatment. At 25℃, and high pressure up to 600MPa for 10 minutes, the casein micelle size changed from 200nm to 110nm. High pressure treatment increased the hydration and dynamic viscosity, but decreased the turbidity of milk, those changing tendency of the physicochemical characteristics were in accord with the changing tendency of the casein micelle size. Under α=0.01 level, pressure, temprature, duration time of the pressure treatment and concentration of sugar had an extreme significant effect of whey protein denaturation. At 25℃, and high pressure up to 600MPa for 15 minutes, 75% of total whey protein were irreversibly denaturated；the higher concentration of sugar displaied the more protective function, and concentration of sugar was decreased,the more smaller denaturation of whey protein was observed.
引文
韦薇，南庆贤. 高压食品加工技术在乳制品中的应用. 中国乳品工业，1998，26（6）：23－26
汪家琦，侯立宏，骆承庠. 超高压杀菌处理对乳品质的影响. 中国乳品工业，1999，27（5）：20－25
W. Messons，J. Van Camp ＆ A. Huyghebaert. The use of high pressure to modify the functionality of food proteins. Trends in Food Science ＆ Technology，1997,8：107－112
邱伟芬等. 食品超高压杀菌技术及其研究进展. 食品科学，2001，22（5）：81－83
Edited by Henry V. Atheerton，，T. A. Newlander. Chemistry and testing of dairy products (Fourth Edition). AVI Publishing Company， Inc. Westport，Connecticut，1997. 78－88
叶怀义. 超高压对过氧化物酶的影响. 食品科学，1995，16（10）：29－31
余小领. 食品高压处理技术及应用. 食品科技，2000，6：10－12
杨桂馥. 食品的高压处理技术与装置. 食品科学，1991，11：17－20
陈寿鹏. 高压在食品方面的应用. 食品科学，1994，15（3）：3－7
吴怀祥. 高压食品加工. 食品科学，1996，17（11）：3－9
Chong G.et al. A diffrential polarised fluoromoric study of the effects of high hydrostatic pressure upon the fluidity of cellular membrane. Biochemistry，1983，22（2）：409
Johnston DE，et al. High pressure effects on milk and meat in high pressure processing of foods. Nottingham Univ. Press. Loughborough，England，1995，99
李里特. 新技术与食品工程. 中国食品工业，1996，1：28－30
陈祥奎. 超高压杀菌新技术. 食品与发酵工业，1995，4：69－79
Hoover D G，et al. Study biological effects of high hydrostatic pressure on food microorganisms. Food Technol. ，1989，3：99－107
Lopez－Fandno R，et al. The effect of high pressure on whey protein denaturation and cheese－making properties of raw milk. J. Dairy Sci. ，1996，79：929－936
Okmoto M，et al. High－pressure proteolytic digestion of food proteins：selective elimination of β－lactoglobulin in bovine milk whey concentrate. Agric. Biol. Chem. ，1991，55（5）：1253－1257
Ohmiya K，et al. Milk curdling by rennet under high pressure. J. Food Sci. , 1987，52（1）：84－87
Ohmiya K，et al. Dissociation and reassociation of enzyme－treated caseins under high pressure. J. Dairy Res. ，1989，56：435－442
Johnston D E ，et al. Properties of acid－set gels prepared from high pressure treated skim milk. Milchwissenschaft，1993，48（4）：206－209
陈寿鹏. 食品高压装置. 食品科学，1996，17（11）：55－61
Xavier Felipe , Marta Capellas, and Andrew J .R .Law. Comparison of the effects of high－pressure treatments and heat pasteurization on the whey proteins in goat’s milk. J. Agric. Food Chem. , 1997，45：627－637
Desobry－Banon S .，et al. Study of acid and renet coagulation of high pressuriized milk. J. Dairy Sci. ，1997，77：3267—3274
Rias M. and Olano A. . Influence of pH on the effects of high pressure on milk proteins. Milchwissenschaft，2000，54（4）：191—194
Paola Pittia，et al .Functional and structural properties of β－lactoglobulin as affected by high pressure treatment. Journal of Food Science，1996，6（61）：1123—1127
张和平. 高压下牛乳IgG的变性及蔗糖的稳定化作用.第三届青年乳业科技工作者论文集〔C〕，1998，23—24
郭本恒主编. 乳品化学. 北京：中国轻工业出版社，2001. 131—146
Caucheron F. Combined effects of temperature and high—pressure treatment physicochemical characteristics of skim milk. J. Food Chemistry，1997，59（3）：439—447
郭本恒主编. 乳品化学.北京：中国轻工业出版社，2001. 147—150
Johnson， D. E，Austin，B. A. and Murphy，R. J. . Effect of high pressure on milk. Milchwissenschaft，1992，47：760—761
Anena S G，Greamer L K. Effect of the A and B variants of both αs1－casein and κ－casein micelle solvation and κ－casein content. J. Dairy Res. ，1993，60：505—516
郭本恒主编. 乳品化学.北京：中国轻工业出版社，2001. 55—60
郭本恒主编. 乳品化学.北京：中国轻工业出版社，2001. 28—33
郭本恒主编. 乳品化学.北京：中国轻工业出版社，2001. 230—235
J. E. O’Connell，et al. The two-stage coagulation of milk proteins in the minimum of the heat coagulation time-pH of milk：effect of casein micelle size. J. Dairy Sci. ，2000，83：378—386
Eric C. Needs，et al. Comparison of heat and pressure treatment of skim milk，
fortified with whey protein concentrate，for set yogurt preparation：effects on milk proteins and gel structure. Journal Dairy Research，2000，67：329—348
R. D. Keenan，et al. Mechanism of pressure-induced gelation of milk. J. Agric. Food Chem. ，2001，49：3394—3402
M. A. Drake，et al. High pressure treatmeant of milk and effects on microbiological and sensory quality of cheddar cheese. Journal of Food Science，1997，62（4）：843—845
Vanda B. Galazka，et al. High pressure effects on emulsifying behavior of whey protein concentrate. Journal of Food Science，1995，60（6）：1341—1343
M. Arias，et al. Influence of pH on the effects of high pressure on milk proteins. Milchwissenschaft，2000，55（4）：191—194
生庆海. 一种新的食品加工技术－超高压技术. 中国乳品工业，2000，28（5）：23－25
刘世献. 高压加工技术在食品加工中的应用研究. 食品科学，2000，21（12）：171—172
赵平. 超高温牛乳常见质量问题的原因分析及控制措施. 中国乳品工业，1999，27（2）：33—35
高福成主编. 现代食品工程高新技术. 北京：中国轻工业出版社，1999. 331—344
李汴生. 超高压杀菌及其反应动力学. 食品科学，1997，18（9）：3—9
Isidra Recio, et al. Characterization of peptides produced by the action of psychrotropic proteinase onκ－casein. Journal of Dairy Research，2000，67：625—630
S. Adapa , K. A. Schmidt, R.. Toledo. Functional properties of skim milk processed with continuous high pressure throtting. Journal of Dairy Science，1997，80：1941—1948
M. E. Guerzoni, et al. Effect of high pressure homogenization on microbial and chemical-physical characteristic of goat cheeses, Journal of Dairy Science，1999，82（5）：857—858
M. P. Cano, et al. High pressure and temperature effects on enzyme inactivation in strawberry and orange products. Journal of Food Science，1997，62（1）：85
汪玉松主编. 乳品生物化学. 长春：吉林大学出版社，1995
Marshall R J. Increasing cheese yields by high heat treatment of milk. J. Dairy Res.,1982,53：84—87
Metric C, et al. Effects of high hydrostatic pressure on heat-resistant and heat-sensitive strains of salmonella. J. Food Sci., 1989,54（6）：1547—1549
Hayakawa,I., et al. Denaturation of bovine serum albumin（BSA）and ovalbumin by high pressure, heat and chemicals. J. Food Sci.,1992, ,57（2）：288—292
Rowland,S. J. The soluble protein fraction of milk. J. Dairy Res.,1937b,8：6—14
Cheftel,J. C.Review: High pressure, microbial inactivation and food preservation. Food Sci. Technol. Int., 1995,1：75—90
汪家琦，侯立宏，骆承庠. 超高压杀菌处理对乳品质的影响. 中国乳品工业，1999，27（5）：20－25
W. Messons，J. Van Camp ＆ A. Huyghebaert. The use of high pressure to modify the functionality of food proteins. Trends in Food Science ＆ Technology，1997,8：107－112
邱伟芬等. 食品超高压杀菌技术及其研究进展. 食品科学，2001，22（5）：81－83
Edited by Henry V. Atheerton，，T. A. Newlander. Chemistry and testing of dairy products (Fourth Edition). AVI Publishing Company， Inc. Westport，Connecticut，1997. 78－88
叶怀义. 超高压对过氧化物酶的影响. 食品科学，1995，16（10）：29－31
余小领. 食品高压处理技术及应用. 食品科技，2000，6：10－12
杨桂馥. 食品的高压处理技术与装置. 食品科学，1991，11：17－20
陈寿鹏. 高压在食品方面的应用. 食品科学，1994，15（3）：3－7
吴怀祥. 高压食品加工. 食品科学，1996，17（11）：3－9
Chong G.et al. A diffrential polarised fluoromoric study of the effects of high hydrostatic pressure upon the fluidity of cellular membrane. Biochemistry，1983，22（2）：409
Johnston DE，et al. High pressure effects on milk and meat in high pressure processing of foods. Nottingham Univ. Press. Loughborough，England，1995，99
李里特. 新技术与食品工程. 中国食品工业，1996，1：28－30
陈祥奎. 超高压杀菌新技术. 食品与发酵工业，1995，4：69－79
Hoover D G，et al. Study biological effects of high hydrostatic pressure on food microorganisms. Food Technol. ，1989，3：99－107
Lopez－Fandno R，et al. The effect of high pressure on whey protein denaturation and cheese－making properties of raw milk. J. Dairy Sci. ，1996，79：929－936
Okmoto M，et al. High－pressure proteolytic digestion of food proteins：selective elimination of β－lactoglobulin in bovine milk whey concentrate. Agric. Biol. Chem. ，1991，55（5）：1253－1257
Ohmiya K，et al. Milk curdling by rennet under high pressure. J. Food Sci. , 1987，52（1）：84－87
Ohmiya K，et al. Dissociation and reassociation of enzyme－treated caseins under high pressure. J. Dairy Res. ，1989，56：435－442
Johnston D E ，et al. Properties of acid－set gels prepared from high pressure treated skim milk. Milchwissenschaft，1993，48（4）：206－209
陈寿鹏. 食品高压装置. 食品科学，1996，17（11）：55－61
Xavier Felipe , Marta Capellas, and Andrew J .R .Law. Comparison of the effects of high－pressure treatments and heat pasteurization on the whey proteins in goat’s milk. J. Agric. Food Chem. , 1997，45：627－637
Desobry－Banon S .，et al. Study of acid and renet coagulation of high pressuriized milk. J. Dairy Sci. ，1997，77：3267—3274
Rias M. and Olano A. . Influence of pH on the effects of high pressure on milk proteins. Milchwissenschaft，2000，54（4）：191—194
Paola Pittia，et al .Functional and structural properties of β－lactoglobulin as affected by high pressure treatment. Journal of Food Science，1996，6（61）：1123—1127
张和平. 高压下牛乳IgG的变性及蔗糖的稳定化作用.第三届青年乳业科技工作者论文集〔C〕，1998，23—24
郭本恒主编. 乳品化学. 北京：中国轻工业出版社，2001. 131—146
Caucheron F. Combined effects of temperature and high—pressure treatment physicochemical characteristics of skim milk. J. Food Chemistry，1997，59（3）：439—447
郭本恒主编. 乳品化学.北京：中国轻工业出版社，2001. 147—150
Johnson， D. E，Austin，B. A. and Murphy，R. J. . Effect of high pressure on milk. Milchwissenschaft，1992，47：760—761
Anena S G，Greamer L K. Effect of the A and B variants of both αs1－casein and κ－casein micelle solvation and κ－casein content. J. Dairy Res. ，1993，60：505—516
郭本恒主编. 乳品化学.北京：中国轻工业出版社，2001. 55—60
郭本恒主编. 乳品化学.北京：中国轻工业出版社，2001. 28—33
郭本恒主编. 乳品化学.北京：中国轻工业出版社，2001. 230—235
J. E. O’Connell，et al. The two-stage coagulation of milk proteins in the minimum of the heat coagulation time-pH of milk：effect of casein micelle size. J. Dairy Sci. ，2000，83：378—386
Eric C. Needs，et al. Comparison of heat and pressure treatment of skim milk，
fortified with whey protein concentrate，for set yogurt preparation：effects on milk proteins and gel structure. Journal Dairy Research，2000，67：329—348
R. D. Keenan，et al. Mechanism of pressure-induced gelation of milk. J. Agric. Food Chem. ，2001，49：3394—3402
M. A. Drake，et al. High pressure treatmeant of milk and effects on microbiological and sensory quality of cheddar cheese. Journal of Food Science，1997，62（4）：843—845
Vanda B. Galazka，et al. High pressure effects on emulsifying behavior of whey protein concentrate. Journal of Food Science，1995，60（6）：1341—1343
M. Arias，et al. Influence of pH on the effects of high pressure on milk proteins. Milchwissenschaft，2000，55（4）：191—194
生庆海. 一种新的食品加工技术－超高压技术. 中国乳品工业，2000，28（5）：23－25
刘世献. 高压加工技术在食品加工中的应用研究. 食品科学，2000，21（12）：171—172
赵平. 超高温牛乳常见质量问题的原因分析及控制措施. 中国乳品工业，1999，27（2）：33—35
高福成主编. 现代食品工程高新技术. 北京：中国轻工业出版社，1999. 331—344
李汴生. 超高压杀菌及其反应动力学. 食品科学，1997，18（9）：3—9
Isidra Recio, et al. Characterization of peptides produced by the action of psychrotropic proteinase onκ－casein. Journal of Dairy Research，2000，67：625—630
S. Adapa , K. A. Schmidt, R.. Toledo. Functional properties of skim milk processed with continuous high pressure throtting. Journal of Dairy Science，1997，80：1941—1948
M. E. Guerzoni, et al. Effect of high pressure homogenization on microbial and chemical-physical characteristic of goat cheeses, Journal of Dairy Science，1999，82（5）：857—858
M. P. Cano, et al. High pressure and temperature effects on enzyme inactivation in strawberry and orange products. Journal of Food Science，1997，62（1）：85
汪玉松主编. 乳品生物化学. 长春：吉林大学出版社，1995
Marshall R J. Increasing cheese yields by high heat treatment of milk. J. Dairy Res.,1982,53：84—87
Metric C, et al. Effects of high hydrostatic pressure on heat-resistant and heat-sensitive strains of salmonella. J. Food Sci., 1989,54（6）：1547—1549
Hayakawa,I., et al. Denaturation of bovine serum albumin（BSA）and ovalbumin by high pressure, heat and chemicals. J. Food Sci.,1992, ,57（2）：288—292
Rowland,S. J. The soluble protein fraction of milk. J. Dairy Res.,1937b,8：6—14
Cheftel,J. C.Review: High pressure, microbial inactivation and food preservation. Food Sci. Technol. Int., 1995,1：75—90