Storage stability of freeze-dried colostral whey powders with different additives  

作　　者：Yu Huaning Guo Benheng 

机构地区：[1]State Key Laboratory of Dairy Biotechnology,Bright Dairy&Food Co.,Ltd.,Shanghai 200436,China [2]Department of Food Science and Technology,School of Agriculture and Biology,Bor S.Luh Food Safety Research Center,Shanghai Jiao Tong University,Shanghai 200240,China

出　　处：《International Journal of Agricultural and Biological Engineering》2013年第2期95-106,共12页国际农业与生物工程学报（英文）

基　　金：Department of Science and Technology of China under National Key Technology R&D Program(2013BAD18B02);Minhang District Cooperative Projects(2012MH156)to provide the financial support.

摘　　要：Effects of different additives(sucrose and maltodextrin)on storage stability of colostral whey(CW)powders packaged in aluminium-laminated polyethylene pouches were investigated under different storage conditions(4℃and 40%-70%relative humidity(RH),25℃and 50%RH,and 50℃and 20%-60%RH).All the samples stored under 50℃and 20%-60%RH showed the highest levels of lipid oxidation,Maillard reaction,proteolysis,and color difference,and the lowest immunoglobulin G(IgG)retention.Moisture contents showed an increase trend with increasing RH.Addition of sucrose into CW powders increased water adsorption capacity and Maillard reaction,whereas addition of maltodextrin showed the opposite effects.Maltodextrin as drying aids was suitable for keeping quality during storage.Sucrose did not clearly play any roles in protecting denaturation of IgG during 90-day storage.The low storage temperature and RH were helpful for keeping storage stability of CW powders with different additives.

关 键 词：colostral whey(CW)powders storage stability freeze drying SUCROSE MALTODEXTRIN 

分 类 号：TB3[一般工业技术—材料科学与工程]