乳业科学与技术2023，Vol.46Issue(4)：16-21,6.DOI:10.7506/rykxyjs1671-5187-20230630-033
超高温灭菌乳贮藏末期凝块形成原因分析
Analysis of Reasons for Protein Coagulation in Ultra-High Temperature Milk at the End of Shelf-life
王传宝 1贺雄 2李佳鑫 3林琳2
作者信息
- 1. 安徽杜贝斯特食品工业有限公司,安徽 滁州 239500
- 2. 合肥工业大学食品与生物工程学院,安徽省农产品精深加工重点实验室,安徽 合肥 230601
- 3. 天津科技大学食品科学与工程学院,天津 300457
- 折叠
摘要
Abstract
The protein content,pH,color,colonies number,average particle size,zeta potential,degree of proteolysis and proteinase activity of ultra-high temperature(UHT)milk with and without protein coagulation and commercial pure milk samples were determined to analyze the reasons for protein coagulation in UHT milk at the end of self-life.The results showed that the total protein content of coagulated milk samples was 2.9 g/100 g,which was not significantly different from that of milk samples without protein coagulation,but the pH decreased slightly.The total color difference(ΔE)and brightness value(L*)decreased to 68.05 and 67.56,respectively,indicating that the color became dark,and the total bacterial count increased to 1.92(lg(CFU/mL)).The proteinase activity was 2 565.33 U/L,the degree of proteolysis was 17.07%,the average particle size was 685.8 nm,and the zeta potential increased to-19.97 mV;these data were all significantly higher than those of milk samples without protein coagulation and commercial pure milk.The trend of changes in proteinase activity was basically consistent with that of the degree of proteolysis,particle size and zeta potential for all samples tested.Protein coagulation in UHT milk at the end of shelf life may be attributed to protein hydrolysis due to increased protease activity and physical deposition caused by the enlargement of casein micelles during long-term storage at ambient temperature.关键词
超高温灭菌乳/保质期/蛋白酶/蛋白凝块Key words
ultra-high temperature milk/shelf-life/proteinase/protein coagulation分类
轻工纺织引用本文复制引用
王传宝,贺雄,李佳鑫,林琳..超高温灭菌乳贮藏末期凝块形成原因分析[J].乳业科学与技术,2023,46(4):16-21,6.
