不同热处理方式对牛奶乳清蛋白的影响  

Effects of Different Heat Treatments on Whey Protein in Milk

作　　者：岳淑琴 黄建 王世杰 王丽娟 何丽 唐艳斌 YUE Shu-qin;HUANG Jian;WANG Shi-jie;WANG Li-juan;HE Li;TANG Yan-bin(National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention,Beijing 100050,China;Key Laboratory of Trace Element and Nutrition,National Health and Family Planning Commission of the People’s Republic of China,Beijing 100050,China;Shijiazhuang Junlebao Dairy Co.,Ltd.,Shijiazhuang 050221,China)

机构地区：[1]中国疾病预防控制中心营养与健康所,北京100050 [2]国家卫生健康委员会微量元素与营养重点实验室,北京100050 [3]君乐宝乳业集团有限公司,石家庄050221

出　　处：《中国食物与营养》2023年第3期23-28,共6页Food and Nutrition in China

基　　金：中国食品科学技术学会项目“不同工艺牛奶中活性蛋白研究”。

摘　　要：目的:比较不同热处理方式对牛奶中乳清活性蛋白的影响。方法:以奶场牛乳、巴氏杀菌乳、超高温瞬时灭菌(UHT)乳和蒸汽侵入式直接杀菌(INF)乳4种不同热处理方式的牛奶作为研究对象,观察4种牛奶活性蛋白含量及热处理后牛奶中美拉德反应产物含量等的变化情况;采用SEM、FTIR、荧光光谱分析仪和Malvern纳米粒度仪分析微观结构。结果:4种热处理牛奶中,奶场牛乳的乳清蛋白含量最高,INF杀菌乳与巴氏杀菌乳中乳清蛋白含量和美拉德反应产物含量相当;UHT灭菌乳的粒径及其乳清蛋白极性环境均显著增加;4种牛奶乳清蛋白二级结构中无规则卷曲逐渐增加,乳清蛋白结构从有序向无序转化。结论:蒸汽侵入式直接杀菌对乳清活性蛋白的损伤程度小于超高温瞬时灭菌,与巴氏杀菌相当,且此方法处理的牛乳保存期高于巴氏杀菌乳。Objective To compare the effects of different heat treatments on the active protein in milk.Method Raw milk,pasteurized milk,UHT milk and INF milk were used to study the content of whey protein and Maillard reaction products.The microstructure was analyzed by SEM,FTIR,fluoroanalyzer and Malvern Mastersizer.Result Raw milk had the highest whey protein content among the four heat-treated milks.The content of whey protein and Maillard reaction products in INF milk was similar to that in pasteurized milk.Both of the particle size of UHT milk and the polar environment of whey protein increased significantly.Random curl in the secondary structure of four kinds of milk whey protein was gradually increased,and the whey protein structure was transformed from order to disorder.Conclusion The damage degree of whey protein by direct stream infusion was less than that by UHT,which was similar to pasteurization,the shelf life of milk treated by this method was higher than pasteurized milk.

关 键 词：热处理 乳清蛋白 巴氏杀菌 超高温瞬时灭菌 蒸汽侵入式直接杀菌 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]