食品科学2024，Vol.45Issue(17)：191-198,8.DOI:10.7506/spkx1002-6630-20231218-145
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
摘要
Abstract
In this study,changes in the contents of α-lactalbumin and β-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.关键词
马乳/热处理/蛋白成分/风味物质/固相微萃取-气相色谱-质谱Key words
mare milk/heat treatment/protein components/volatile compounds/solid-phase microextraction-gas chromatography-mass spectrometry分类
轻工纺织引用本文复制引用
陈宝蓉,曹洪宇,张雨萌,朱辉权,王筠钠,逄晓阳,吕加平,张书文..不同热处理对马乳中蛋白及风味物质的影响[J].食品科学,2024,45(17):191-198,8.基金项目
新疆"两区"科技发展计划项目(2022LQ01002) （2022LQ01002）
中央引导地方科技发展资金项目(2022ZY0003) （2022ZY0003）
现代农业产业技术体系建设专项(CARS-36) （CARS-36）
中国农业科学院农产品加工研究所八大专项(G2022-IFST-04) （G2022-IFST-04）
