乳过氧化物酶体系对生牛乳的保鲜作用及其营养成分的影响

Effects of lactoperoxidase system (LPS) on fresh-keeping and nutrition composition of raw milk

在试验组生牛乳中添加15 mg／L NaSCN和9μL／L H2O2激活其中固有的乳过氧化物酶体系 (LPS),研究LPS对生牛乳的保鲜作用和各种营养成分的影响。结果表明,在30 C温度条件下,激活的LPS不但可延长生牛乳的保鲜期约4．5 h,而且对乳蛋白、乳脂、非脂乳固体及各种氨基酸的营养成分均没有影响。由此可知在缺乏冷却条件时,利用LPS保鲜生牛乳是一种安全而有效的理想方法。

15 mg/L Sodium thiocyanate and 9μL/L hydrogen peroxide were added respectively into the raw milk of the experimented group in order to activate intrinsic lactoperoxidase system （LPS）. The aim was to evaluate the effects of LPS on the fresh-keeping and the nutrition composition of the raw milk. The results showed that activation of LPS could not only prolong the freshness period of the raw milk for about 4.5 hours,but also had no influence over its nutrition composition including protein,fat,nonfat milk solid and amino acids when the temperature was 30 centigrate. These facts suggested that the method was safe and effective to apply LPS for the fresh-keeping of the raw milk when the cooling equipment lacked.