食品工业科技2013，Vol.34Issue(8)：170-173,186,5.
干燥方法对乳蛋白氧化及机体氧化还原状态的影响
Effects of drying methods on oxidation of dairy protein and redox state
摘要
Abstract
Objective:To investigate the effects of dairy protein modified by spray drying and freeze drying on physical and chemicai properties as well as redox state in mice. Methods:Whole milk and skim milk were processed for different entering air temperature(160,170, 180℃) by spray drying,the whole milk also was processed by freeze drying. The variation on carbonyl content,free thiol group of dairy protein was measured in vitro. The mice were divided into six groups,gavage different dairy protein separately. The production of free radical in mice blood was detected respectively at 0,30,60,90,120min after administration. The redox-related indicators(T-AOC,MDA,GSH/GSSG) in liver,stomach,jejunum,duodenum were determined. Results:The carbonyl content of dairy protein was increase along with the temperature increase and the fat increase (p< 0.05),while free thiol group content decreased. The free radical peak of blood appeared at 90min. The blood free radical was significantly higher in mice spry drying whole milk than that of skim milk and freeze drying whole milk. The T-AOC,GSH/GSSG content of tissues were significantly decrease that the whole milk by spry drying(170℃) compare to skim milk and the whole milk by freeze drying,while the MDA content was increase. Conclusion:The fat content and high temperature would promote dairy protein oxidation,the oxidation would lead to changes in physical and chemical properties of dairy protein. Short-term intake of oxidized dairy protein could cause a high oxidative stress in mice.关键词
喷雾干燥/乳蛋白氧化/氧化还原状态Key words
spray drying/oxidation of dairy protein/redox state分类
轻工纺织引用本文复制引用
莫玲,乐国伟,施用晖..干燥方法对乳蛋白氧化及机体氧化还原状态的影响[J].食品工业科技,2013,34(8):170-173,186,5.基金项目
国家自然科学基金(31172214) （31172214）
十二五国家科技支撑计划(2012BAD33B05). （2012BAD33B05）
