动态高压处理对牛乳中生物活性物质的影响

Effects of dynamic high-pressure processing on bioactive components of milk

牛乳中含有乳铁蛋白、免疫球蛋白等多种有益身体健康的生物活性成分,在加工过程中如何降低其损失一直是重点关注的方向。动态高压处理技术又称超高压均质(UHPH),是一种较为新颖的加工技术手段之一。文章从美拉德反应产物、乳铁蛋白和免疫球蛋白等生物活性成分保留以及维生素损失等多个维度,总结了超高压均质在牛乳加工过程中的热负荷强度和关键营养成分保留方面的相关研究进展,并对超高压均质在乳制品加工领域的发展方向进行了展望。

Milk contains a variety of bioactive ingredients,such as lactoferrin and immunoglobulin,which are beneficial to health.Reducing the loss of these proteins during processing has always been the focus of attention.Dynamic high-pressure processing technology,also known as ultra-high-pressure homogenization(UHPH),is one of the relatively novel processing technology means.In this review,the research progress of the heat load intensity and the retention of key nutrients in the processing of dairy products were summarized from the aspects of Maillard reaction products,lactoferrin,immunoglobulin and other bioactive ingredients and vitamin loss.Moreover,the development direction of ultra-high-pressure homogenization in dairy product processing was prospected.