不同热处理对马乳中蛋白及风味物质的影响

Effects of Different Heat Treatments on Proteins and Volatile Compounds in Mare Milk

以新鲜马乳为原料,通过不同加热温度和时间处理,分析α-乳白蛋白和β-乳球蛋白的含量变化,同时采用电子鼻、电子舌和固相微萃取-气相色谱-质谱分析不同热处理马乳中挥发性成分的变化规律。结果表明:85℃-10s热处理对马乳中蛋白含量的影响最小。在加热温度为95℃时,随加热时间的延长,马乳蛋白粒径从318.18 nm增加到543.25 nm。85℃-10 s处理的马乳鲜味与生鲜马乳最为接近,且具有最低的酸味。经热处理的马乳中风味物质种类均低于生鲜马乳,其中烃类、芳香类、酮类和醇类含量增加,而酸类含量明显减少。

In this study,changes in the contents ofα-lactalbumin andβ-lactoglobulin of fresh mare milk were analyzed after heat treatments at different temperatures and for different durations,and changes in the volatile composition were also analyzed by electronic nose,electronic tongue and solid-phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS).The results showed that heat treatment at 85℃for 10 s had the smallest effect on the protein content in mare milk.When the heating temperature was 95℃,the particle size of mare milk protein increased from 318.18 to 543.25 nm with the increase in heating time.The fresh taste of mare milk treated at 85℃for 10 s,which had the weakest sour taste,was the closest to that of raw mare milk.Heat-treated mare milk contained more types of volatile flavor compounds and had higher contents of hydrocarbons,aromatics,ketones,and alcohols but significantly lower contents of acids than raw mare milk.