Abstract: The effects of pasteurization on the hydrolysis and color value of goat milk protein were explored. The contents of goat milk protein were measured using Coomassie Brilliant Blue method after individually treated at 65, 75, 85, 95 ℃ for 30 min, and individually treated for 15 s, 30 min, 4 h at 95 ℃. Protein bands, color values, and the surface morphology of goat milk protein with different treatments were observed using SDS-PAGE, full-automatic color difference meter, and atomic force microscope, respectively. The results showed that the content of protein in goat milk treated at 75 ℃ for 30 min was significantly higher than that of the other groups treated with different temperatures for 30 min(P<0.05), and for the group treated at 95 ℃,the protein content of the 15 s treatment was significantly higher (P<0.05). The yellow value (b*) of goat milk treated at 95 ℃ for 30 min was significantly higher than that of other treatments (P<0.05). The sizes of protein particles clearly increased after pasteurization at 95 ℃ for 15 s, whereas their amounts declined. The gray level of protein band was the highest when treated at 75 ℃ for 30 min. These findings suggested that the optimal pasteurization condition of goat milk was 75 ℃ for 30 min, goat milk proteins began to agglomerate at 85 ℃, and its yellow value(b*) rose after pasteurization.
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