热加工中牛乳热损伤监控技术研究进展

Review on the monitoring of heat damage in milk during heat treatment

本文分析了牛乳在热加工过程中的化学变化,介绍了几种牛乳热损伤监控标识物(如热敏性酶类,蛋白质变性产物,美拉德反应产物和乳糖异构化产物)的特点,并详细论述了已有的牛乳热损伤监控技术:对变性β-乳球蛋白含量的监控,对糠氨酸和乳果糖含量综合水平的监控,对羟甲基糠醛含量的监控,以及以变性蛋白质(以色氨酸的荧光强度计,FTry)和美拉德反应荧光产物(FAMP)的聚集量为基础,评估牛乳热加工损伤程度的FAST方法。

This article summarises the chemical reactions in milk during heat treatment, analyzes the properties of several indicators for heat damage, such as heat-sensitive enzymes, denatured proteins, the products of Mailliard Reaction and isomerised lactose. Some practical methods for heat damage monitoring are disccussed in detail, which include monitoring the content of denatured fl-Lactoglobulin, monitoring the conprehensive level of furosine and lactulose, monitoring the content of hydroxymethylfurfural（HMF）, and the method of FAST（Fluorescence of Advanced Maillard products and Soluble Tryptophan）.