Quality analysis and protein characteristics of low lactose milk powder

  • ZHU Xiaopeng ,
  • ZHU Li ,
  • FU Shangchen ,
  • LIU Yongfeng
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  • (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China)

Received date: 2023-04-25

  Revised date: 2023-06-16

  Online published: 2024-08-02

Abstract

To obtain low lactose milk powder with good quality, this experiment used raw milk as raw material, hydrolyzed milk with three different lactase, and dried the hydrolyzed milk with spray to obtain low lactose milk powder lactase enzyme a (LLMP-EA), low lactose milk powder lactase enzyme b (LLMP-EB), and low lactose milk lactase enzyme c (LLMP-EC), and determined its physicochemical indicators and protein characteristics such as free thiol groups.Results showed that the appearance and organizational state of LLMP-EA, LLMP-EB, and LLMP-EC were similar, with a slightly white color, the water activity of LLMP-EA were 6.29% and 4.07% lower than that of LLMP-EB and LLMP-EC, respectively (P<0.05).The water contents of LLMP-EA were 6.13% and 3.32% lower than that of LLMP-EB and LLMP-EC, respectively (P<0.05).The polydispersity index (PDI) value of LLMP-EA was 0.13, and there was no significant difference in the Zeta potential of LLMP-EA, LLMP-EB, and LLMP-EC (P>0.05).Through SEM observation, it was found that LLMP-EA milk powder particles were relatively plump, with a smooth surface, slight depressions, and a low degree of particle aggregation.The free sulfhydryl contents of LLMP-EA were 24.81% and 13.80% lower than that of LLMP-EB and LLMP-EC, respectively (P<0.05), while the surface hydrophobicity of LLMP-EA was 14.02% lower than that of LLMP-EB (P<0.05), LLMP-EA's α-helix structure were 1.33% and 1.90% higher than LLMP-EB and LLMP-EC, respectively (P<0.05).Therefore, LLMP-EA had low water contents and activity, and a PDI value of only 0.13, indicating the best quality.LLMP-EA had low free sulfhydryl contents and bromophenol blue binding capacity and high α-helix contents, indicating good protein properties.

Cite this article

ZHU Xiaopeng , ZHU Li , FU Shangchen , LIU Yongfeng . Quality analysis and protein characteristics of low lactose milk powder[J]. Food and Fermentation Industries, 2024 , 50(13) : 157 -165 . DOI: 10.13995/j.cnki.11-1802/ts.035945

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