研究加工方式对羊乳中表皮生长因子(epidermal growth factor,EGF)浓度的影响.其中主要通过均质、杀菌条件、搅拌、乳酸菌发酵以及贮存条件对乳中EGF浓度的影响.研究结果表明,均质过程对羊乳中EGF浓度几乎无影响(P＞0.05);随着搅拌时间的逐渐延长,低速时使EGF浓度先增加后减少,高速时使EGF浓度渐渐减少;羊乳在高温短时巴氏杀菌(75℃/15 s,85℃/10 s)时其中的EGF浓度较为稳定,保留率达到90％以上,而在低温长时巴氏杀菌(63℃/30 min)和超高温瞬时杀菌(137℃/2 s)EGF浓度显著降低;随着发酵时间的延长,乳中EGF浓度逐渐降低,在冷藏过程中EGF浓度无显著性变化;随着贮存时间的逐渐延长,EGF在强化生鲜羊乳和全脂羊奶粉中都具有良好的稳定性.

The effect of processing methods on goat milk EGF concentration,including homogeneous,stirring,sterilization,fermentation by lactic acid bacteria and storage conditions was studied.The results showed that homogeneous had no effect on goat milk EGF concentration;EGF concentrations increased and then decreased by low-speed string,if stirring at high speed,goat milk EGF concentration decreased gradually.High-temperature short-time pasteurization (75℃/15 s and 85℃/10 s) had little effect on EGF concentration in goat milk,retention rate reached more than 90％;but low-temperature,long-time pasteurization (63℃/30 min) and ultra-high temperature sterilization (137℃/2 s) significantly reduced goat milk EGF concentration.Fermentation process influenced goat milk EGF concentrations and caused its decreased rapidly with the fermentation time.EGF concentration had little change during refrigerated storage and are very stable in EGF enhance goat milk and EGF enhance whole goat milk powder.