正渗透膜浓缩技术对热敏性蛋白质保留率的影响  

Effect of forward osmosis membrane concentration on the retention rate of heat-sensitive proteins

作　　者：于声波 白茹[1] 刘宇[1] 陈云[1] YU Shengbo;BAI Ru;LIU Yu;CHEN Yun(Inner Mongolia Mengniu Dairy Group Co.Ltd.,Hohhot 011517,China)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011517

出　　处：《中国乳品工业》2023年第7期35-40,共6页China Dairy Industry

基　　金：内蒙古自治区科技成果转化项目(CGZH201803)。

摘　　要：评估使用正渗透膜浓缩技术生产的浓缩乳复原后的热敏性蛋白质的保留率。以全脂生牛乳为原料,分别使用正渗透膜浓缩技术和传统真空蒸发浓缩技术制备浓缩倍数相似的浓缩乳原料,按比例复溶后,分别测定生牛乳与复原乳的各项理化指标、α-乳白蛋白,β-乳球蛋白,乳铁蛋白,免疫球蛋白等活性蛋白含量、糠氨酸和乳果糖等热加工判定指标及色度指标,分析不同浓缩方法制备的复原乳与生牛乳的差异。研究了实验过程中的汲取液选择以及温度对于浓缩过程和微生物的影响。正渗透技术为一种非热浓缩技术,可以实现与传统浓缩技术相同的浓缩倍数,同时相较于传统的浓缩技术使用正渗透技术生产的浓缩乳酸度更低更易于保存。复溶后,α-乳白蛋白等活性蛋白比热浓缩复原乳高4~7倍,糠氨酸和乳果糖分别为9.37 mg/100g蛋白和4.93 mg/L与生牛乳差异很小。标准色差ΔE为0.94相较于传统热浓缩方法能够更加保留牛奶原有的颜色。相比于使用传统浓缩技术制备的复原乳,正渗透膜浓缩制备的浓缩乳复原乳在活性蛋白保留率、热加工指标和颜色还原等方面都有较大优势,更接近生牛乳。The purpose of this study was to evaluate the retention of heat-sensitive proteins after reconstitution of concentrated milk produced using forward osmosis membrane concentration technology.Using full-fat raw milk as raw material,forward osmosis membrane concentration technology and traditional vacuum evaporation concentration technology are used to prepare concentrated milk with similar concentration ratios.α-Lactalbumin,β-lactoglobulin,lactoferrin,immunoglobulin and other active protein content,thermal processing judgment indexes and chromaticity indexes such as furosine and lactulose are tested to analyze the difference between reconstituted milk and raw milk prepared by different concentration methods.The choice of draw solution and the effect of temperature on the concentration process and microorganisms during the experiment were studied.Forward osmosis technology is a non-thermal concentration technology,which can achieve the same concentration ratio as traditional concentration technology,and at the same time,compared with traditional concentration technology,the acidity produced by forward osmosis technology is lower and easier to store.After reconstitution,the active proteins such asα-lactalbumin were 4-7 times higher than the heat-concentrated reconstituted milk,and the furosine and lactulose were 9.37 mg/100g protein and 4.93 mg/L,respectively,and the difference was very small with raw milk.The standard color differenceΔE is 0.94,which can retain the original color of milk more than the traditional thermal concentration method.Compared with the reconstituted milk prepared by traditional concentration technology,forward osmosis membrane concentration has great advantages in terms of active protein retention rate,thermal processing index and color reduction,and is closer to raw milk.

关 键 词：正渗透 活性蛋白 复原乳 牛奶颜色 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]