影响超高温灭菌乳货架期品质的相关蛋白酶类研究进展

Research Progress of Proteases Related to Shelf Life Quality of UHT Milk

超高温灭菌乳(UHT乳)在货架期内发生的品质劣变主要是由产品中残存的内源和(或)外源耐热蛋白酶、脂肪酶水解内容物发生的一系列物理、化学变化引起的。本文综述了引发超高温灭菌乳货架期品质劣变的主要蛋白酶及其作用原理,并就未来研究方向进行展望。

The deterioration of UHT milk during its shelf life is mainly caused by a series of physical and chemical changes,due to the residual endogenous and/or exogenous heat-resistant proteases and lipase hydrolysates of the product.This review discussed the major proteases that cause the deterioration of UHT milk during its shelf life and the mechanisms of their function,and pointed out the future research of the field.