不同巴氏杀菌强度对牛乳中活性蛋白的影响

The Effect of Different Pasteurization Intensity on Active Protein in Milk

现代乳品工业中,通过加热处理来杀死乳中致病性微生物、钝化相关酶类延长产品货架期。牛乳中活性蛋白的变性程度,与热处理强度密切相关。以生鲜牛乳为原料,经过不同热处理强度的巴氏杀菌法后,分析检测牛乳中主要活性蛋白的变化。结果表明,随着热处理强度提高,牛乳中糠氨酸浓度逐渐增加,活性蛋白含量减少。牛乳经75℃、15 s热处理后,其活性蛋白都有较大程度保留。但是经85℃、15 s热处理后,牛乳中的免疫球蛋白(Ig)、乳铁蛋白(Lf)损失比较大,变性率为63.7%~78.5%。严格控制巴氏杀菌乳热处理强度,有利于保留牛乳中活性蛋白浓度。同时,保证产品的冷藏条件(2℃~6℃)有利于保持其货架期内活性蛋白浓度。

In the modern dairy industry,thermal treatment is used to kill pathogenic microorganisms in milk and inactivate related enzymes to extend the shelf life of products.The degree of denaturation of active protein in milk is closely related to the intensity of heat treatment.The raw milk used as raw material,after pasteurization with different heat treatment intensities,the degrees of the main active proteins in the milk were analyzed and detected.The results showed that with the increase of heat treatment intensity,the content of furosine in milk gradually increased,and the active protein in milk degraded.After milk was heat-treated at 75℃for 15 s,the active protein was retained to a greater extent.However,after heat treatment at 85℃for 15 s,the loss of Immunoglobulin(Ig)and Lactoferrin(Lf)in milk was relatively large,and the degradation degree reached 63.7%-78.5%.Strictly controlling the intensity of heat treatment is conducive to maintaining the content of active protein in milk.At the same time,ensuring the product’s cold storage conditions(2℃-6℃)is conducive to maintaining the active protein content during its shelf life.