热诱导乳蛋白变性机理的研究进展  

Research progress on the mechanism of heat-induced milk protein denaturation

作　　者：宗学醒[1] 任敏 李志国[1] 闫清泉[1] 崔利敏[1] 赵中华 ZONG Xuexing;REN Min;LI Zhiguo;YAN Qingquan;CUI Limin;ZHAO Zhonghua(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd.,Inner Mongolia Mengniu Cheese Co.,Ltd.,Hohhot 011500)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古蒙牛奶酪有限责任公司,呼和浩特011500

出　　处：《中国食品添加剂》2024年第10期241-246,共6页China Food Additives

基　　金：内蒙古呼和浩特市和林格尔县重大科技专项项目(2015-科技-0103)。

摘　　要：热处理经常在乳制品加工过程中被应用,以确保产品的安全性和更长的货架期。加热过程会导致乳蛋白的结构改变并进一步损伤产品最终的营养、感官品质以及产品性能,例如出现聚集、表观黏度增加以及沉降等现象,还会导致热交换器表面结垢影响热交换系统效率。本综述通过探讨影响乳蛋白热诱导变性的因素,主要从乳成分、理化性质以及工艺过程等方面深入分析乳蛋白热诱导变性机理,并总结归纳了提高乳蛋白热稳定性的方法,旨在为乳基液体产品特别是高蛋白乳制品以及浓缩乳产品的开发提供理论依据。Heat treatment is often used in dairy processing to ensure product safety and longer shelf life.The heating process leads to structural changes in milk proteins and further impairs the final nutrition,sensory and product properties,such as the occurrence of aggregation,increase in apparent viscosity and sedimentation,and also lead to fouling of heat exchanger surfaces that affect the efficiency of the heat exchange system.This review discussed the factors affecting the thermally induced denaturation of milk proteins,analyzed the mechanism of thermally induced denaturation of milk proteins from the perspectives of milk composition,physicochemical properties,and technological processes,and summarized the methods to improve the thermal stability of milk proteins,aiming to provide a theoretical basis for the development of milk-based liquid products,especially high-protein dairy products and concentrated milk products.

关 键 词：乳蛋白 热诱导 蛋白变性 酪蛋白 乳清蛋白 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS252.42[轻工技术与工程—食品科学与工程]