不同热杀菌工艺对牛乳中乳过氧化物酶活性的影响  

Effect of Different Thermal Sterilization Processes on Lactoperoxidase Activity in Milk

作　　者：曹学思 陈欣 何瑛 杨爱君 纪坤发 陈锦璇 廖思敏 CAO Xuesi;CHEN Xin;HE Ying;YANG Aijun;JI Kunfa;CHEN Jinxuan;LIAO Simin(Guangdong Yantang Dairy Co.,Ltd.,Guangzhou 510700,China)

机构地区：[1]广东燕塘乳业股份有限公司,广东广州510700

出　　处：《现代食品》2024年第21期93-95,102,共4页Modern Food

摘　　要：乳过氧化物酶(Lactoperoxidase,LPO)活性是牛乳加工过程中评价热处理强度的重要指标。本研究采用比色法测定牛乳中乳过氧化物酶活力,探讨不同热杀菌工艺条件下牛乳中乳过氧化酶活性的变化规律。结果表明,在适宜的巴氏杀菌条件下(72~77℃,15 s),牛乳中乳过氧化物酶可保留1581.44~3720.20 U·L^(-1)的酶活力,而高强度热处理会导致牛乳中乳过氧化酶完全失活。Lactoperoxidase(LPO)activity is an important index to evaluate the heat treatment intensity during milk processing.In this study,the activity of milk peroxidase in milk was determined by colorimetric method,and the changes of milk peroxidase activity in milk under different thermal sterilization process conditions were discussed.The results showed that under suitable pasteurization conditions(72~77℃,15 s),milk peroxidase in milk could retain 1581.44~3720.20 U·L^(-1)enzyme activity,while high-intensity heat treatment results in complete inactivation of lactoperoxidase in milk.

关 键 词：乳过氧化物酶 热杀菌 牛乳 酶活力 

分 类 号：TS2[轻工技术与工程—食品科学与工程]