摘要 比较高温短时(high temperature short time,HTST)、1.4和0.8 μm孔径微滤(MF-1.4、MF-0.8)、紫外(UV-C)处理对脱脂羊乳中微生物和活性蛋白的影响。总菌落经MF-1.4、MF-0.8和UV-C处理均达到与HTST相同的去除率;MF-1.4和MF-0.8处理能有效地截留芽孢和体细胞,HTST和UV-C处理对芽孢和体细胞无显著性效果。经MF-1.4处理后,羊乳活性成分的保留显著高于HTST处理,活性乳铁蛋白、免疫球蛋白A、免疫球蛋白G、黄嘌呤氧化酶、乳过氧化物酶、免疫球蛋白M保留率分别为90%、88%、87%、72%、97%和94%。天然乳清蛋白经HTST处理降低至84%,经MF-1.4、MF-0.8、UV-C处理则完全保留。羰基经HTST和UV-C处理增加18%、19%,巯基经HTST处理降低7%,两者经MF-1.4和MF-0.8处理后保持不变。MF-1.4处理膜通量较高,初始降低41%之后保持稳定,MF-0.8处理后膜通量逐渐降低85%。酪蛋白经MF-1.4处理完全透过,经MF-0.8处理透过74%。综上,MF-1.4处理对羊乳中微生物去除和活性蛋白保留具有较好的效果。
Abstract: This study compared the effects of high-temperature short-time (HTST) pasteurization, microfiltration (MF) with 1.4 or 0.8 μm pore diameters, and ultraviolet-C (UV-C) irradiation treatments on microorganisms and bioactive proteins in goat skim milk. Bacteria reduction, which with MF-1.4, MF-0.8 and UV-C treatments, reached the same level as HTST. Moreover, MF-1.4 and MF-0.8 treatments can effectively trap spores and somatic cells, however, HTST and UV-C treatments have no significant effect on them. Bioactive lactoferrin, immunoglobulin A (IgA), IgG, xanthine oxidase, lactoperoxidase and IgM were retained at 86%, 68%, 51%, 49%, 47% and 28% using HTST. And above indicators showed 90%, 88%, 87%, 72%, 97% and 94% using MF-1.4 and 82%, 82%, 80%, 70%, 85% and 88% using MF-0.8. Using UV-C, these indexes were 94%, 91%, 75%, 86%, 93% and 97% respectively. Besides, native serum proteins were retained at 84% using HTST, and completely using MF-1.4, MF-0.8 and UV-C. Carbonyls were increased by 18% and 19% using HTST and UV-C, and sulfhydryls were reduced by 7% using HTST, while both were unaffected using MF-1.4 and MF-0.8.Furthermore, flux for 1.4 μm MF was higher and remained steady after an initial decrease of 41%, while flux for 0.8 μm MF decreased progressively by 85% until end of processing which resulting in complete and 74% passages of casein micelles using 1.4 and 0.8 μm MF, respectively. These results showed that MF-1.4 treatment had a better effect and application potential for microbial removal and bioactive protein retention.
MANDALARI G,ADEL-PATIENT K,BARKHOLT V,et al.In vitro digestibility of beta-casein and beta-lactoglobulin under simulated human gastric and duodenal conditions:A multi-laboratory evaluation[J].Regulatory Toxicology and Pharmacology,2009,55(3):372-381.
[2]
BOURLIEU C,MéNARD O,DE LA CHEVASNERIE A,et al.The structure of infant formulas impacts their lipolysis,proteolysis and disintegration during in vitro gastric digestion[J].Food Chemistry,2015,182:224-235.
[3]
HODGKINSON A J,MCDONALD N A,KIVITS L J,et al.Allergic responses induced by goat milk αS1-casein in a murine model of gastrointestinal atopy[J].Journal of Dairy Science,2012,95(1):83-90.
[4]
LARA-VILLOSLADA F,OLIVARES M,JIMÉNEZ J,et al.Goat milk is less immunogenic than cow milk in a murine model of atopy[J].Journal of Pediatric Gastroenterology and Nutrition,2004,39(4):354-360.
[5]
XIONG L,LI C K,BOEREN S,et al.Effect of heat treatment on bacteriostatic activity and protein profile of bovine whey proteins[J].Food Research International,2020,127:108688.
[6]
GRIEP E R,CHENG Y F,MORARU C I.Efficient removal of spores from skim milk using cold microfiltration:Spore size and surface property considerations[J].Journal of Dairy Science,2018,101(11):9 703-9 713.
[7]
ELWELL M W,BARBANO D M.Use of microfiltration to improve fluid milk quality[J].Journal of Dairy Science,2006,89:E20-E30.
[8]
WANG D,FRITSCH J,MORARU C I.Shelf life and quality of skim milk processed by cold microfiltration with a 1.4-μm pore size membrane,with or without heat treatment[J].Journal of Dairy Science,2019,102(10):8 798-8 806.
[9]
SUÁREZ-JACOBO Á,RÜFER C E,GERVILLA R,et al.Influence of ultra-high pressure homogenisation on antioxidant capacity,polyphenol and vitamin content of clear apple juice[J].Food Chemistry,2011,127(2):447-454.
[10]
SAUCEDA-GÁLVEZ J N,TIÓ-COMA M,MARTINEZ-GARCIA M,et al.Effect of single and combined UV-C and ultra-high pressure homogenisation treatments on inactivation of Alicyclobacillus acidoterrestris spores in apple juice[J].Innovative Food Science & Emerging Technologies,2020,60:102 299.
[11]
孔凡丕. 微滤除菌技术提高乳品品质的研究[D].北京:中国农业科学院,2011.KONG F P.Study on degerming technology of microfiltration on improve the quality of dairy products[D].Beijing:Chinese Academy of Agricultural Sciences,2011.
[12]
ZOU Z Z,BAULAND J,HEWAVITHARANA A K,et al.A sensitive,high-throughput fluorescent method for the determination of lactoperoxidase activities in milk and comparison in human,bovine,goat and camel milk[J].Food Chemistry,2021,339:128 090.
[13]
ZOU Z Z,BOUCHEREAU-DE PURY C,HEWAVITHARANA A K,et al.A sensitive and high-throughput fluorescent method for determination of oxidase activities in human,bovine,goat and camel milk[J].Food Chemistry,2021,336:127689.
[14]
BRADFORD M M.A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding[J].Analytical Biochemistry,1976,72(1-2):248-254.
[15]
ELLMAN G L.Tissue sulfhydryl groups[J].Archives of Biochemistry and Biophysics,1959,82(1):70-77.
[16]
LYNCH J M,BARBANO D M,FLEMING J R.Indirect and direct determination of the casein content of milk by Kjeldahl nitrogen analysis:Collaborative study[J].Journal of Aoac International,1998,81(4):763-774.
[17]
VISSER S,SLANGEN C J,ROLLEMA H S.Phenotyping of bovine milk proteins by reversed-phase high-performance liquid chromatography[J].Journal of Chromatography A,1991,548:361-370.
[18]
中华人民共和国卫生部,中国国家标准化管理委员会.GB 19645—2010 食品安全国家标准 巴氏杀菌乳[S].北京:中国标准出版社,2010.Ministry of Health of the People’s Republic of China,China National Standardization Management Committee.GB 19645—2010 National food safety standard Pasteurized milk[S].Beijing:China Standard Press,2010.
[19]
RANIERI M L,HUCK J R,SONNEN M,et al.High temperature,short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk[J].Journal of Dairy Science,2009,92(10):4 823-4 832.
[20]
SANTOS M V,MA Y,BARBANO D M.Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage[J].Journal of Dairy Science,2003,86(8):2 491-2 503.
[21]
唐平. 牛奶体细胞快速检测方法的研究[D].杭州:浙江大学,2006.TANG P.Research of fast measuring method of somatic cell count in cow milk[D].Hangzhou:Zhejiang University,2006.
[22]
杨宝雨. 基于陶瓷膜技术的羊乳膜分离工艺研究[D].烟台:烟台大学,2019.YANG B Y.Separation process of goat milk based on ceramic membrane technology[D].Yantai:Yantai University,2019.
[23]
ABBRING S,XIONG L,DIKS M A P,et al.Loss of allergy-protective capacity of raw cow’s milk after heat treatment coincides with loss of immunologically active whey proteins[J].Food & Functions,2020,11(6):4 982-4 993.
[24]
LIU Y W,ZHANG W J,HAN B S,et al.Changes in bioactive milk serum proteins during milk powder processing[J].Food Chemistry,2020,314(1).DOI:10.1016/j.foodchem.2020.126177.
[25]
LORENZEN P C,MARTIN D,CLAWIN-RÄDECKER I,et al.Activities of alkaline phosphatase,γ-glutamyltransferase and lactoperoxidase in cow,sheep and goat’s milk in relation to heat treatment[J].Small Ruminant Research,2010,89(1):18-23.
[26]
张雪喜. 羊乳乳清蛋白的热变性作用及其微观特性和功能性质研究[D].济南:齐鲁工业大学,2018.ZHANG X X.Study on thermodenaturation,microscopically andfunctional properties of whey protein from goat milk[D].Jinan:Qilu University of Technology,2018.
[27]
LIU Y W,ZHANG W J,ZHANG L N,et al.Characterizing the changes of bovine milk serum proteins after simulated industrial processing[J].LWT-Food Science and Technology,2020,133(12).DOI:10.1016/j.lwt.2020.110 101.
[28]
COSIO M S,MANNINO S,BURATTI S.Electrochemical sensor detecting free sulfhydryl groups:Evaluation of milk heat treatment[J].Journal of Dairy Science,2000,83(9):1 933-1 938.
[29]
MEISSNER P M,KEPPLER J K,STÖCKMANN H,et al.Cooxidation of proteins and lipids in whey protein oleogels with different water amounts[J].Food Chemistry,2020,328:127 123.
[30]
KEPPLER J K,HEYN T R,MEISSNER P M,et al.Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin[J].Food Chemistry,2019,289(8):223-231.
[31]
CHOUDHARY S,ARORA S,KUMARI A,et al.Effect of quality of milk on Maillard reaction and protein oxidation during preparation of cow and buffalo milk khoa[J].Journal of Food Science and Technology,2017,54(9):2 737-2 745.
[32]
HEIDEBRECHT H J,KULOZIK U.Fractionation of casein micelles and minor proteins by microfiltration in diafiltration mode.Study of the transmission and yield of the immunoglobulins IgG,IgA and IgM[J].International Dairy Journal,2019,93(6):1-10.