Food and Fermentation Industries >

2014 , Vol. 40 >Issue 09: 115 - 121

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.032

Food and Fermentation Industries

Effects of heat treatment on the critical bioactive compounds in milk

  • LI Yan-hua ,
  • MENG Yue-cheng ,
  • CHEN Jie
Expand

Online published: 2014-09-25

Fold

Abstract

The critical bioactive compounds and their physiological functions in the milk were introduced.Changes in activity or concentration of lactoferrin,lactoperoxidase system,immunoglobulins,growth factors and lysozyme were elaborated and thermal stability and molecular structure induced by heat treatment were also analyzed.It will provide the theoretical reference for the research and development in functional milk products.

Key words： milk; heat treatment; biological active compounds

Cite this article

LI Yan-hua , MENG Yue-cheng , CHEN Jie . Effects of heat treatment on the critical bioactive compounds in milk[J]. Food and Fermentation Industries, 2014 , 40(09) : 115 -121 . DOI: 10.13995/j.cnki.11-1802/ts.2014.09.032

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.