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。
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.
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