食品与发酵工业 >

2021 , Vol. 47 >Issue 8: 152 - 157

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025598

生产与科研应用

羊乳巴氏杀菌条件的筛选

  • 叶彤 ,
  • 聂聪怡 ,
  • 李林强
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  • (陕西师范大学 食品工程与营养科学学院,陕西 西安,710119)
叶彤(本科生)和聂聪怡(本科生)为共同第一作者(李林强副教授为通讯作者,E-mail:lilinq@snnu.edu.cn)

网络出版日期: 2021-05-20

基金资助

陕西省重点研发计划项目(2018ZDXM-NY-094);西安市科技计划项目(20193038YF026NS026)

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Optimization of pasteurization conditions for goat milk

  • YE Tong ,
  • NIE Congyi ,
  • LI Linqiang
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  • (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China)

Online published: 2021-05-20

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摘要

为分析巴氏杀菌过程中羊乳蛋白质水解程度及其色值变化,采用考马斯亮蓝法测定30 min不同温度(65、75、85、95 ℃)和95 ℃不同处理时间(15 s、30 min、4 h)处理后的羊乳蛋白质含量,采用十二烷基硫酸钠聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS-PAGE)、全自动色差仪、原子力显微镜分别测定分析了巴氏杀菌后的羊乳蛋白质条带、色值、表面形貌。结果表明,在30 min处理条件下,75 ℃处理组蛋白质含量显著高于其他处理组(P<0.05);在95 ℃处理条件下,15 s处理组蛋白质含量显著高于其他处理组(P<0.05);在95 ℃, 30 min处理条件下,羊乳b*值显著高于其他处理组(P<0.05);在95 ℃, 15 s处理后蛋白质颗粒明显增大,其数目显著减少;在75 ℃,30 min条件下蛋白质电泳条带灰度最大。75 ℃,30 min为羊乳蛋白质巴氏杀菌处理的最佳条件,在85 ℃时羊乳蛋白发生了较为明显的凝聚现象,巴氏杀菌后羊乳b*值显著增加。

关键词： 羊乳; 巴氏杀菌; 条件筛选; 理化特性

本文引用格式

叶彤 , 聂聪怡 , 李林强 . 羊乳巴氏杀菌条件的筛选[J]. 食品与发酵工业, 2021 , 47(8) : 152 -157 . DOI: 10.13995/j.cnki.11-1802/ts.025598

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.

Key words： goat milk; pasteurization; screening of conditions; physicochemical properties

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