热处理对牛乳中生物活性物质影响研究进展

Research progress on the effect of heat treatment on bioactive substances in milk

乳中的生物活性物质主要包括乳铁蛋白、免疫球蛋白、α-乳白蛋白、β-乳球蛋白、乳过氧化物酶和生长因子等。在牛乳加工过程中,热处理会导致这些生物活性物质含量、活性以及结构发生变化,从而影响其生物功能,降低牛乳的营养价值。阐述了牛乳体系中的主要生物活性成分及其功能特性,分析并总结了热处理对乳中生物活性物质产生的影响。随着温度升高,乳中生物活性蛋白及酶类、生长因子的含量和活性都有下降的趋势,较高温度下一些乳清蛋白还可形成聚合物,导致酪蛋白胶束粒径增大,乳中其他生物活性成分也基本丧失活性。综上所述,可以根据牛乳中生物活性物质含量或结构在热处理中的变化,优化牛乳加工工艺,对乳制品功能性领域进行深入研究。

The bioactive substances in milk mainly include lactoferrin,immunoglobulinα-Lactalbumin,β-Lactoglobulin,lactoperoxidase,growth factor,etc.In the process of milk processing,heat treatment will lead to changes in the content,activity and structure of bioactive substances,thus affecting its biological function and reducing the nutritional value of milk.The main bioactive components in milk system and their functional characteristics were described,and the influence of heat treatment on the production of bioactive substances in milk was analyzed and summarized.With the increase of temperature,the content and activity of bioactive proteins,enzymes and growth factors in milk have a downward trend.At higher temperatures,some whey proteins can also form polymers,leading to the increase of casein micelle size,and the basic loss of activity of other bioactive components in milk.To sum up,the processing technology of milk can be optimized according to the changes in the content or structure of bioactive substances in milk during heat treatment,and the functional field of dairy products can be further studied.