高强脉冲电场处理对脱脂乳游离氨基酸和乳糖的影响研究  

Study on the effects of high intensity pulsed electric fields on the contents of free amino acids and lactose in skim milk

作　　者：张鹰[1] 曾新安[1] 朱思明[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《食品科技》2004年第3期12-13,19,共3页Food Science and Technology

基　　金：广州市重大科技攻关资助项目(2001-z-108-01)。

摘　　要：研究了高强脉冲电场处理对脱脂牛乳中游离氨基酸和乳糖含量的影响,结果表明:经电场处理后牛乳中游离氨基酸含量有所增加,且处理时间越长增加越多,而经电场处理后牛乳中的乳糖含量几乎不受影响。The contents variations of free amino acids and lactose in skim milk after treated by high intensity pulsed electric fields were studied. Results showed that the contents of the free amino acids were increased and increased more with longer treatment time. The results also showed that there was almost no effect on the content of the lactose in skim milk.

关 键 词：高强脉冲电场 脱脂乳 游离氨基酸 乳糖 

分 类 号：TS201.4[轻工技术与工程—食品科学]