超高温灭菌处理对牛乳氨基酸含量的影响  

Effects of UHT Treatment on Amino Acids in Milk

作　　者：木其尔[1] 李莎莎[1] 刘莉敏[1] 郭军[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国食物与营养》2016年第3期64-67,共4页Food and Nutrition in China

基　　金："十二五"农村领域国家科技计划(项目编号:2012BAD33B01-6);内蒙古自治区自然科学基金面上项目(项目编号:2015MS0352)

摘　　要：对8份原奶和18份超高温灭菌(UHT)奶进行18种氨基酸的测定和比较,以随机观察UHT处理对牛乳中氨基酸的影响。结果表明:UHT奶氨基酸总量和必需氨基酸(EAA)分别比原奶低1.9%和0.1%,均无显著差异;非必需氨基酸(NEAA)中UHT奶的Ser与Tyr分别下降10.7%和10.1%,差异显著(P=0.02、P=0.03);UHT奶和原奶的氨基酸评分(AAS)分别为0.73和0.72,氨基酸化学评分(CS)分别为0.43和0.42,第一限制氨基酸均为Try。又对2份原奶进行UHT(130±2℃、2s)处理,以观察同一批乳热处理前后的氨基酸变化,UHT奶氨基酸总量比原奶下降2.6%,EAA下降2.7%,差异均显著。UHT处理可使一些蛋白质变性,使个别EAA有轻微减少,但对牛乳必需氨基酸的营养价值没有本质的影响。To randomly observe the effects of UHT treatment on amino acids in milk,18 kinds of amino acids of 8 raw milk and 18 UHT milk samples were determined and compared. Results showed that total amino acids（ TAA） and essential amino acids（ EAA） of UHT milk were lower by 1. 9% and 0. 1% than raw milk,which had no significant difference. Among NEAA,Ser and Tyr in UHT milk were declined by 10. 7% and 10. 1% respectively（ P = 0. 02 and P = 0. 03）. AAS were 0. 73 and 0. 72,and CS were 0. 43 and 0. 42 for UHT and raw milk respectively,and the first limited amino acids of raw milk and UHT milk were both Try. Simultaneously,we conducted UHT treatment on 2 batch of raw milk（ 130 ± 2℃,2s） to observe possible amino acids changes of a batch of milk by control experiment,and results showed that TAA of UHT declined by 2. 6%,and EAA declined by 2. 7%,both had statistical significant difference. UHT had little impact on nutritional value of amino acids in milk.

关 键 词：氨基酸 原奶 UHT奶 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]