基于响应面法优化超高压处理乳铁蛋白的工艺及其理化性质研究  

Optimization of Ultra-High Pressure Processing for Lactoferrin Based on Response Surface Methodology and Its Physicochemical Properties Study

作　　者：赵婧茹 王孟辉[1] 钱文涛[1,2] 杨晋辉 胡鹏丽 李洪亮 李明奇[1] 许尨 ZHAO Jingru;WANG Menghui;QIAN Wentao;YANG Jinhui;HU Pengli;LI Hongliang;LI Mingqi;XU Meng(Inner Mongolia Mengniu Dairy(Group)Co.,Ltd.,Hohhot 011500,China;Mengniu Gaoke Dairy(Beijing)Co.,Ltd.,Beijing 101100,China;Mengniu Dairy(Beijing)Co.,Ltd.,Beijing 101100,China)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011500 [2]蒙牛高科乳制品(北京)有限公司,北京101100 [3]蒙牛乳业(北京)有限责任公司,北京101100

出　　处：《食品科技》2025年第1期58-66,共9页Food Science and Technology

基　　金：国家重点研发计划项目(2022YFD1301005)。

摘　　要：在全球健康意识增强的背景下,乳品行业尤其关注乳铁蛋白等活性成分的开发利用。鉴于乳铁蛋白热敏感性限制了传统加工技术的应用,文章聚焦于利用超高压技术作为非热加工手段,旨在优化加工条件并保持乳铁蛋白的生物活性。研究采用正交试验设计确定乳铁蛋白最佳溶解条件,随后通过响应面法优化超高压处理参数,最终确定了工艺条件(压力600 MPa、温度45℃、时间20 min),实现了乳铁蛋白的高效灭菌及活性保留。超高压处理在最优参数下并未引起乳铁蛋白理化性质与结构特征的明显差异,表明该技术对乳铁蛋白特性的有效保护。此外,通过无菌在线添加技术,将处理后的乳铁蛋白应用于UHT牛乳生产中并验证了产品的无菌性,证明该技术的实用性与安全性。Against the backdrop of heightened global health consciousness,the dairy industry is particularly attentive to the development and utilization of bioactive components such as lactoferrin.Given that lactoferrin's thermosensitivity constrains the application of conventional processing techniques,this study focuses on using ultra-high pressure technology as a non-thermal processing method,aiming to optimize processing conditions while preserving the bioactivity of lactoferrin.An orthogonal experimental design was employed to determine the optimal dissolution conditions for lactoferrin,followed by response surface methodology to refine the UHP processing parameters.Ultimately,processing conditions were established(Pressure 600 MPa,temperature 45℃,time 20 min)that enabled efficient sterilization of lactoferrin while retaining its activity.UHP treatment under optimal parameters did not induce significant differences in the physicochemical properties and structural characteristics of lactoferrin,highlighting the efficacy of this technology in safeguarding lactoferrin's attributes.Furthermore,through aseptic inline addition technology,the post-treated lactoferrin was incorporated into UHT milk production,with the sterility of the product being verified,thereby validating the practicality and safety of the approach.

关 键 词：乳铁蛋白 超高压技术 响应面法 细菌致死率 理化性质 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]