食品科学2025，Vol.46Issue(14)：263-270,8.DOI:10.7506/spkx1002-6630-20240927-212
不同前处理技术对超高温杀菌牦牛乳热稳定性提升作用
Enhancement of Thermal Stability of Ultra-high Temperature-Sterilized Yak Milk by Different Pretreatment Techniques
摘要
Abstract
The enhancing effects of different pre-treatment techniques(addition of emulsifying salts,electrodialysis,and resin adsorption)on the stability of ultra-high temperature(UHT)-sterilized yak milk with standardized protein content was investigated by measurement of ethanol stability,protein precipitation rate,whey protein denaturation rate and turbidity stability index(TSI)as well as by using Fourier transform infrared spectroscopy(FTIR)and inductively coupled plasma mass spectrometry(ICP-MS).The results showed that all three pre-treatment methods significantly improved the heat stability of UHT-sterilized yak milk.Compared with the standardized control group,whey protein denaturation rate decreased by 92.02%and 90.15%,soluble calcium content by 3.94%and 13.93%,and protein precipitation rate by 11.71%and 20.40%in the samples treated by resin and electrodialysis,with an average TSI of 2.94 and 1.33,respectively.Whey protein denaturation rate decreased by 84.69%,and protein precipitation rate increased 18.39%in the emulsifying salt-treated sample.The resin-treated group had the highest absolute value of the zeta potential(22.83 mV),closely followed by the electrodialysis group(19.57 mV),suggesting that electrodialysis also improved the heat stability of UHT-sterilized yak milk.FTIR analysis revealed that after UHT treatment,both resin and electrodialysis groups showed an increase in the relative content of α-helix and a decrease in the relative content of β-sheet.In conclusion,this study demonstrates that adjusting the salt balance of yak milk can enhance its UHT stability,providing important guidance for the processing of UHT yak milk.关键词
牦牛乳/热加工/离子交换/稳定性Key words
yak milk/thermal processing/ion exchange/stability分类
轻工业引用本文复制引用
曹洪宇,张书文,赵晓璇,王筠钠,谢宁,李旭,逄晓阳,吕加平,于景华,李红娟..不同前处理技术对超高温杀菌牦牛乳热稳定性提升作用[J].食品科学,2025,46(14):263-270,8.基金项目
中央引导地方资金项目(YDZX2024111 （）
2024ZY0037) （）
国家奶牛产业技术体系项目(CARS-36) （CARS-36）
上海奶业优势特色产业集群项目(2023) （2023）
中国农业科学院自有项目(G2022-IFST-04) （G2022-IFST-04）
