International Dairy Journal最新文献

Biocontrol of Listeria monocytogenes in milk: Isolation and characterization of a novel bacteriophage cocktail 牛奶中单核细胞增生李斯特菌的生物防治：一种新型噬菌体混合物的分离和特性

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-06-01 Epub Date: 2026-02-10 DOI: 10.1016/j.idairyj.2026.106583

Gizem Cufaoglu , Ayse Nur Erdinc , Ilgın Ata Vural , Gorkem Cengiz , Bahar Onaran Acar , Gultekin Unal , Muammer Goncuoglu , Irfan Erol , Naim Deniz Ayaz

Listeria monocytogenes is a significant foodborne pathogen known for its persistence in food processing environments and resistance to various stress conditions. This study aimed to isolate and characterize bacteriophages specific to L. monocytogenes and evaluate their potential as biocontrol agents in milk. A total of 43 phages were isolated from diverse wastewater sources across Türkiye. Based on their host range, lytic activity, and growth kinetics, two phages (LM1116TR and LM1418TR) were selected for further comprehensive phenotypic and genomic characterization. Host range assays revealed high specificity toward L. monocytogenes, with lytic activity observed against multiple serotypes (1/2a, 1/2b, 1/2c, and 4b). Transmission electron microscopy revealed that the phages exhibit a myovirus-like morphotype and belong to the class Caudoviricetes. Whole-genome sequencing confirmed that two phages had complete circular genomes lacking antimicrobial resistance genes. Thermal stability tests showed the phages remained detectable after 1 h at 40 °C, 50 °C, and 60 °C but were sensitive to acidic pH, especially to pH 3. Significant reductions in L. monocytogenes counts were observed following phage cocktail treatment, reaching up to 4.22 log CFU/mL in vitro (37 °C) and 1.66 log CFU/mL in UHT milk (4 °C) (p < 0.001). Additionally, one-year storage tests at +4 °C, −20 °C, and −80 °C in tryptic soy broth (TSB), SM buffer, physiological saline and Tris-Buffered Saline (TBS, 1 × ) identified TSB with 20% glycerol as the most suitable for preserving phage stability at subzero temperatures. These results show the potential of new phages as effective and stable biocontrol agents against L. monocytogenes in food safety applications, supporting their potential as biocontrol agents, particularly within the dairy industry.

单核增生李斯特菌是一种重要的食源性病原体，以其在食品加工环境中的持久性和对各种应激条件的抗性而闻名。本研究旨在分离和鉴定单核增生乳杆菌特异性噬菌体，并评价其作为乳中生物防治剂的潜力。从全国各地不同的废水来源中共分离出43个噬菌体。基于它们的宿主范围、裂解活性和生长动力学，我们选择了两个噬菌体（LM1116TR和LM1418TR）进行进一步的综合表型和基因组表征。宿主范围测定显示对单核增生乳杆菌具有高特异性，对多种血清型（1/2a、1/2b、1/2c和4b）具有裂解活性。透射电镜显示该噬菌体呈肌病毒样形态，属于尾状病毒纲。全基因组测序证实，两种噬菌体具有缺乏耐药基因的完整环状基因组。热稳定性测试表明，噬菌体在40°C、50°C和60°C条件下1 h后仍可检测到，但对酸性pH，特别是pH 3敏感。在噬菌体鸡尾酒处理后，单核细胞增生乳杆菌数量显著减少，体外（37°C）达到4.22 log CFU/mL， UHT乳（4°C）达到1.66 log CFU/mL （p < 0.001）。此外，在+4°C， - 20°C和- 80°C的胰蛋白酶肉汤（TSB）， SM缓冲液，生理盐水和tris缓冲盐水（TBS， 1倍）中进行为期一年的储存试验，发现含有20%甘油的TSB最适合在零下温度下保持噬菌体的稳定性。这些结果表明，新型噬菌体在食品安全应用中具有作为有效和稳定的单核增生乳杆菌生物防治剂的潜力，支持了它们作为生物防治剂的潜力，特别是在乳制品工业中。

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引用次数: 0

Development and comparative study of rapid detection methods for Salmonella based on multiple molecular and immunological techniques 基于多种分子和免疫学技术的沙门氏菌快速检测方法的开发与比较研究

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-06-01 Epub Date: 2026-02-13 DOI: 10.1016/j.idairyj.2026.106582

Jifu Ma , Wei Zhang , Xingmei Deng , Qian Zhang , Feifan Liu , Changan Chen , Yue Yang , Xia Zhou , Zhihua Sun , Jia Guo , Tianyi Zhao , Zhen Wang , Hui Zhang

The detection of Salmonella in milk is critical for dairy safety, requiring rapid and sensitive methods. This study developed and compared three independent techniques: real-time PCR (qPCR), loop-mediated isothermal amplification (LAMP), and a gold immunochromatographic test strip (GICT), all targeting the invA gene. In artificially contaminated milk, qPCR achieved a detection limit of 10³ CFU/mL with no cross-reactivity against non-target bacteria. LAMP amplification was completed within 30 min at 63 °C, with detection limits of 4.17 × 10³ CFU/mL (visual) and 4.17 × 10² CFU/mL (gel electrophoresis). The GICT strip, based on monoclonal antibody 8E7 1C8, showed a detection limit of 10⁴ CFU/mL and remained stable for 6 months at 4 °C. While qPCR and LAMP offered high sensitivity suitable for laboratory quantification, GICT provided a rapid, equipment-free option for on-site screening. Together, these methods provide a complementary toolkit for detecting Salmonella across laboratory and field settings.

牛奶中沙门氏菌的检测对乳制品安全至关重要，需要快速、灵敏的检测方法。本研究开发并比较了三种独立的技术：实时荧光定量PCR （qPCR）、环介导等温扩增（LAMP）和金免疫层析试纸条（GICT），均针对invA基因。在人工污染的牛奶中，qPCR检测限为103 CFU/mL，对非目标菌无交叉反应性。LAMP扩增在63℃下30 min内完成，检出限为4.17 × 103 CFU/mL（目测）和4.17 × 102 CFU/mL（凝胶电泳）。该条带以单克隆抗体8E7 1C8为基础，检测限为104 CFU/mL，在4℃下保持稳定6个月。qPCR和LAMP提供了适合实验室定量的高灵敏度，而GICT提供了一种快速、无设备的现场筛选选择。总之，这些方法为在实验室和现场环境中检测沙门氏菌提供了一个补充工具包。

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引用次数: 0

Mozzarella cheese as a vehicle for dietary fiber: Technological challenges and consumer acceptance 马苏里拉奶酪作为膳食纤维的载体：技术挑战和消费者接受度

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-06-01 Epub Date: 2026-02-25 DOI: 10.1016/j.idairyj.2026.106605

Claudia Antonino, Giuseppe Natrella, Davide De Angelis, Pietro Caliandro, Michele Faccia

The dairy sector is constantly innovating in response to market trends and consumers' nutritional needs. This study investigated the feasibility of fortifying Mozzarella cheese with dietary fibers, specifically long-chain inulin and bamboo fiber, to enhance its nutritional profile. The research was conducted in two stages: a pilot-scale trial to assess the technological, physico-chemical, and sensory effects of fiber incorporation, followed by an industrial-scale production and consumer acceptance test of the most promising formulation. At the pilot scale, three cheese variants were produced: a control Mozzarella cheese (C), Mozzarella with 3% inulin (CI), and Mozzarella with 3% bamboo fiber (CB). The results showed that bamboo fiber significantly altered the cheese-making process, almost doubling the stretching time (6.55 min vs. 3.30 min for C) and substantially increasing moisture retention (greater than 4.75%), which consequently impacted the product's texture and imparted a distinct vegetable sensory note. In contrast, the inulin-fortified Mozzarella (CI) exhibited physico-chemical and sensory characteristics highly comparable to the traditional Mozzarella, showing minimal variations in color, texture, and flavor profile. Particularly, the hardness (N) of samples after production was 9.66, 10.38 and 12.33 for C, CI and CB, respectively, highlighting greater discrimination for the CB sample. Based on these results, the inulin-fortified cheese was selected for industrial scale-up. The industrially produced Mozzarella with inulin (MI) successfully incorporated a 3% fiber content, qualifying for the “Source of fiber” nutritional claim (Regulation (EC) No 1924/2006). A consumer test with 102 participants revealed that although the control Mozzarella cheese (MC) achieved higher ratings for overall acceptability and taste, the inulin-enriched version was perceived as texturally harder. Analysis of the preference map revealed that a significant proportion of consumers (60-80%) rated the MI product positively and found it acceptable. This study demonstrates that fortifying Mozzarella with inulin is technologically feasible and can produce a product with an enhanced nutritional profile, though consumer acceptance is influenced by sensory deviations from the traditional counterpart.

乳制品行业不断创新，以响应市场趋势和消费者的营养需求。本研究探讨了在马苏里拉奶酪中添加膳食纤维，特别是长链菊粉和竹纤维，以提高其营养价值的可行性。这项研究分两个阶段进行：首先进行中试，以评估纤维掺入的技术、物理化学和感官效果，然后进行工业规模的生产，并对最有前景的配方进行消费者接受测试。在中试规模上，生产了三种奶酪变体：对照马苏里拉奶酪(C)、3%菊粉马苏里拉奶酪（CI）和3%竹纤维马苏里拉奶酪（CB）。结果表明，竹纤维显著改变了奶酪的制作过程，拉伸时间几乎增加了一倍（6.55 min vs. 3.30 min），保持水分的时间大大增加（大于4.75%），从而影响了产品的质地，赋予了独特的蔬菜感觉。相比之下，添加菊粉的马苏里拉奶酪（CI）表现出与传统马苏里拉奶酪高度相似的物理化学和感官特征，在颜色、质地和风味方面表现出最小的变化。特别是生产后样品的C、CI和CB的硬度(N)分别为9.66、10.38和12.33，说明对CB样品的辨别能力较强。根据这些结果，选择了菊粉强化奶酪进行工业规模生产。工业生产的含有菊粉（MI）的马苏里拉奶酪成功地将纤维含量纳入3%，符合“纤维来源”营养声明（法规（EC） No 1924/2006）。一项有102名参与者参与的消费者测试显示，尽管对照的马苏里拉奶酪（MC）在总体可接受性和味道上获得了更高的评级，但人们认为富含菊粉的马苏里拉奶酪在质地上更硬。对偏好图的分析显示，相当大比例的消费者（60-80%）对MI产品进行了积极评价，并认为它是可以接受的。这项研究表明，用菊粉强化马苏里拉奶酪在技术上是可行的，可以生产出营养成分更高的产品，尽管消费者的接受程度受到与传统产品感官偏差的影响。

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引用次数: 0

Influence of added calcium on the rehydration behavior and processability of high-protein casein-based solutions reconstituted from micellar casein powder (MCP) and demineralized MCP 添加钙对胶束酪蛋白粉（MCP）和脱矿MCP重组高蛋白酪蛋白基溶液复水行为和加工性能的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-06-01 Epub Date: 2026-02-24 DOI: 10.1016/j.idairyj.2026.106600

Brayan Castulovich , Manon Hiolle , Amandine Descamps , Céline Lesur , Benoit Cudennec , Guillaume Delaplace

This study investigated how added calcium influences the rehydration behavior and processability of high-protein casein-based solutions prepared from native micellar casein powder (MCP) and partially demineralized micellar casein powder (d-MCP). Dispersions (10% w/w protein) were standardized to three total calcium levels (72, 74, and 77 mM) at pH 6.9 and analyzed before and after a pasteurization-mimicking treatment (72 °C, 15 s). Soluble calcium, particle size distribution, viscosity, sedimentation, and heat coagulation time were measured. Results showed that MCP strongly re-adsorbed added calcium within the colloidal calcium phosphate network, maintaining a lower content of soluble calcium, whereas d-MCP displayed higher serum calcium. Consequently, d-MCP coagulated more rapidly at equivalent calcium levels, while MCP exhibited increasing viscosity and particle growth with rising calcium. At high mineral loads, both matrices converged to short coagulation times. These findings demonstrate that mineral partitioning and micellar history govern the stability of casein dispersions and highlight critical parameters for designing high-protein dairy beverages with controlled processability.

本研究考察了添加钙对天然胶束酪蛋白粉（MCP）和部分脱矿胶束酪蛋白粉（d-MCP）制备的高蛋白酪蛋白溶液的复水行为和可加工性的影响。将分散体（10% w/w蛋白）在pH 6.9下标准化为三个总钙水平（72、74和77 mM），并在模拟巴氏杀菌处理（72°C, 15 s）前后进行分析。测定了可溶性钙、粒径分布、粘度、沉降和热凝时间。结果表明，MCP对添加钙的胶体磷酸钙网络有较强的再吸附作用，维持较低的可溶性钙含量，而d-MCP则表现出较高的血清钙含量。因此，d-MCP在同等钙水平下凝固更快，而MCP的粘度和颗粒生长随着钙的升高而增加。在高矿物负荷下，两种基质收敛到较短的凝聚时间。这些发现表明，矿物质分配和胶束历史决定了酪蛋白分散体的稳定性，并强调了设计可加工性可控的高蛋白乳制品饮料的关键参数。

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引用次数: 0

Molecular and functional characterization of Enterococcus faecalis OB15: A hypoallergenic and antimicrobial starter from Tunisian Rigouta cheese 从突尼斯Rigouta奶酪中提取的低致敏性抗菌发酵剂粪肠球菌OB15的分子和功能特征

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-06-01 Epub Date: 2026-02-11 DOI: 10.1016/j.idairyj.2026.106585

Neyssene Aissaoui , Takoua Ben Hlel , Olfa Baccouri , Leila Ben Farhat , Kamel Eddine El Mecherfi , Ferid Abidi

Screening lactic acid bacteria from traditional foods is vital for identifying functional strains. Enterococcus faecalis OB15, isolated from Tunisian Rigouta cheese, was characterized for its technological, antimicrobial, and hypoallergenic properties. The strain displayed significant proteolytic activity against bovine α- and β-caseins and β-lactoglobulin, with optimal activity at pH 6.5 and 37–42 °C. Inhibitor assays indicated a metalloprotease mechanism, consistent with gelatinase (GelE) activity. In silico docking analyses confirmed that GelE targets immunodominant β-casein epitopes, generating fragments too short for antibody recognition. This structural degradation correlated with a 61% reduction in IgG immunoreactivity. Antimicrobial activity, assessed by agar diffusion assays, revealed inhibitory effects against both Gram-positive and Gram-negative foodborne pathogens, including Escherichia coli (9.5 ± 0.3 mm), Listeria innocua (8.5 ± 0.2 mm), Staphylococcus aureus (8.2 ± 0.2 mm) and Salmonella Typhimurium (8.0 ± 0.5 mm). In addition, the strain lacked vancomycin resistance (vanA/vanB) and histamine decarboxylase (hdc) genes. These findings highlight the potential of E. faecalis OB15 as a promising starter culture for the development of hypoallergenic fermented dairy products.

从传统食品中筛选乳酸菌对鉴定功能性菌株至关重要。从突尼斯Rigouta奶酪中分离得到粪肠球菌OB15，具有抗菌和低致敏性。菌株对牛α-、β-酪蛋白和β-乳球蛋白具有显著的蛋白水解活性，在pH 6.5和37 ~ 42℃条件下具有最佳的水解活性。抑制剂实验表明金属蛋白酶机制，与明胶酶（GelE）活性一致。硅对接分析证实，GelE靶向免疫优势β-酪蛋白表位，产生的片段太短而无法被抗体识别。这种结构降解与IgG免疫反应性降低61%相关。通过琼脂扩散试验评估抗菌活性，发现对革兰氏阳性和革兰氏阴性食源性病原体均有抑制作用，包括大肠杆菌（9.5±0.3 mm）、无害李斯特菌（8.5±0.2 mm）、金黄色葡萄球菌（8.2±0.2 mm）和鼠伤寒沙门菌（8.0±0.5 mm）。此外，该菌株缺乏万古霉素耐药基因（vanA/vanB）和组胺脱羧酶基因（hdc）。这些发现强调了粪芽孢杆菌OB15作为开发低过敏性发酵乳制品的有希望的发酵剂的潜力。

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引用次数: 0

A brief history of casein micelles: On the origin of models 酪蛋白胶束的简史：论模型的起源

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-06-01 Epub Date: 2026-02-18 DOI: 10.1016/j.idairyj.2026.106598

Skelte G. Anema

The casein micelles are colloidal particles found in the milk of mammalian species. They contain caseins coupled with milk salts, in particular calcium and phosphate. Although intensely studied, the structure of the casein micelles in bovine milk is not known with certainty, although numerous models have been proposed. This review on casein micelle structural models is divided into two sections. The first section provides a historical review of the key pieces of information about caseins and casein micelles that was required in order to propose models for the casein micelle structure. The second section sequentially reviews the models of the casein micelles from the first structure proposed in 1958 to those of the present day. A final section is included, which gives a brief opinion as to whether we are at a consensus on the structure of the casein micelles, and whether the latest models adequately explain the properties of the natural casein micelles in milk.

酪蛋白胶束是哺乳动物乳汁中的胶体颗粒。它们含有酪蛋白和牛奶盐，特别是钙和磷酸盐。虽然已经深入研究了，但牛奶中酪蛋白胶束的结构还不确定，尽管已经提出了许多模型。这篇关于酪蛋白胶束结构模型的综述分为两个部分。第一部分提供了关于酪蛋白和酪蛋白胶束的关键信息的历史回顾，这些信息是为了提出酪蛋白胶束结构模型所必需的。第二部分依次回顾了酪蛋白胶束的模型，从1958年提出的第一个结构到现在的模型。最后一节包括，它给出了一个简短的意见，我们是否在酪蛋白胶束的结构上达成共识，以及最新的模型是否充分解释了牛奶中天然酪蛋白胶束的性质。

引用次数: 0

Emerging strategies for monitoring and mitigating Pseudomonas species contamination in milk and dairy food 监测和减轻牛奶和乳制品中假单胞菌污染的新战略

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-06-01 Epub Date: 2026-02-16 DOI: 10.1016/j.idairyj.2026.106596

Yan Qi, Chunping You

Milk and dairy products are valued for their nutrition, making high quality a common pursuit for dairy producers and consumers. Pseudomonas spp. are prevalent during dairy processing and can thrive under cold temperatures, posing a latent risk for cold chain storage and transportation. Although thermal treatment effectively inactivates Pseudomonas cells, their secreted enzymes remain active even after ultra-high temperature processing, hydrolyzing dairy components and causing spoilage. This review summarizes the major Pseudomonas species and their protease. It also evaluates rapid detection methods (e.g., PCR, isothermal amplification) and technologies for controlling microbial load (e.g., essential oils, bacteriophages). Furthermore, bacterial typing for contamination source tracking is discussed. Also, the challenges and future prospective are proposed with the aim of advancing practical applications in dairy field. This review will facilitate a thorough understanding of Pseudomonas spp. and outline effective strategies to ensure the quality and safety of milk and dairy products.

牛奶和乳制品因其营养价值而受到重视，使高质量成为乳制品生产商和消费者的共同追求。假单胞菌在乳制品加工过程中普遍存在，并可在低温下繁殖，对冷链储存和运输构成潜在风险。虽然热处理能有效地灭活假单胞菌细胞，但其分泌的酶即使在超高温处理后仍保持活性，水解乳制品成分并导致腐败。本文综述了假单胞菌的主要种类及其蛋白酶。它还评估了快速检测方法（如PCR、等温扩增）和控制微生物负荷的技术（如精油、噬菌体）。此外，还讨论了用于污染源跟踪的细菌分型。同时，提出了该技术面临的挑战和未来的展望，以期促进其在乳制品领域的实际应用。本文综述将有助于深入了解假单胞菌，并提出有效的策略，以确保牛奶和乳制品的质量和安全。

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引用次数: 0

Comprehensive identification and absolute quantification of milk oligosaccharides in 25 commercial young child formulas 25种商业婴幼儿配方奶粉中低聚糖的综合鉴定和绝对定量

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-06-01 Epub Date: 2026-02-11 DOI: 10.1016/j.idairyj.2026.106586

Hongyang Han , Xinyi Xu , Thom Huppertz , Lina Zhang , Peng Zhou

This study comprehensively identified and quantified oligosaccharides (OSs) in 25 commercial young child formulas (YCFs) from China market. Using MALDI-TOF/TOF and UPLC-MS/MS, 196 OS structures were identified, of which 182 were common to all YCFs. The profile comprised 23 confirmed native bovine milk oligosaccharides (BMOs) while the majority (155 structures) likely originated from supplemented ingredients such as galacto-oligosaccharides (GOS) and fructo-oligosaccharides (FOS). Absolute quantification of eight OSs (2′-FL, 3-FL, LNnT, 3′-SL, 6′-SL, 3′-GL, 4′-GL, 6′-GL) revealed total abundances ranging from 1245.4 to 6728.1 μg g⁻¹. The GL isomers (3’/4’/6′-GL) were most abundant, consistent with GOS fortification, followed by the sialylated OSs (3′-SL and 6′-SL). In contrast, 2′-FL, 3-FL, and LNnT were present at relatively low levels. Clarifying OS origins along with their abundance is fundamental to a comprehensive understanding of YCFs, enabling accurate functional assessment and targeted product enhancement.

本研究对中国市场上25种婴幼儿配方奶粉中的低聚糖进行了全面鉴定和定量。利用MALDI-TOF/TOF和UPLC-MS/MS鉴定出196个OS结构，其中182个为所有ycf共有。该分析包含23个已确认的天然牛奶寡糖（BMOs），而大多数（155个结构）可能来自补充成分，如半乳糖寡糖（GOS）和果寡糖（FOS）。8种OSs （2 ' -FL、3-FL、LNnT、3 ' -SL、6 ' -SL、3 ' -GL、4 ' -GL、6 ' -GL）的绝对定量结果显示，总丰度为1245.4 ~ 6728.1 μg−1。GL异构体（3′/4′/6′-GL）最多，与GOS强化相一致，其次是被口化的os（3′-SL和6′-SL）。相比之下，2 ' -FL、3-FL和LNnT的含量相对较低。澄清OS的起源及其丰富程度是全面理解ycf的基础，从而实现准确的功能评估和有针对性的产品增强。

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引用次数: 0

Bioactive peptides from whey proteins: production, purification, identification, mechanism of action and biofunctionality in foods 乳清蛋白的生物活性肽：生产、纯化、鉴定、作用机制和食品中的生物功能

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-06-01 Epub Date: 2026-02-16 DOI: 10.1016/j.idairyj.2026.106595

Aliou Toro Lafia , Winston Pinheiro Claro Gomes , Wanessa R. Melchert

Bioactive peptides are specific protein fragments capable of exerting relevant biological activities. In recent years, agro-industrial by-products, such as whey, have been widely explored as sustainable protein sources for the production of these compounds. This narrative review provides an integrated overview of recent advances in the production, extraction, purification, and identification of bioactive peptides derived from whey proteins, with emphasis on their potential applications as antioxidant, antimicrobial, and functional food ingredients. The mechanisms of action underlying the antioxidant and antimicrobial activities of these peptides are also addressed. Enzymatic hydrolysis is the primary strategy for obtaining bioactive peptides due to its efficiency in releasing biologically active sequences; however, exploration of emerging physical technologies remains limited. Chromatographic techniques for the purification, fractionation, and isolation of peptides with defined bioactivities have undergone significant technological advances, ranging from conventional liquid chromatography to ultra-high-performance liquid chromatography (UHPLC). Peptide sequencing and identification are primarily performed using liquid chromatography coupled with mass spectrometry. These processes have also seen significant technological advances with the development of more efficient ionization sources and mass analyzers, such as quadrupole (Q), time-of-flight (TOF), and matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF), often coupled to UHPLC systems. Antioxidant peptides act mainly through free radical scavenging and the chelation of pro-oxidant metals, whereas antimicrobial peptides exert their effects by inhibiting essential extracellular and intracellular structures of microorganisms. In this context, whey-derived bioactive peptides are promising alternatives for food preservation and functional food development.

生物活性肽是能够发挥相关生物活性的特异性蛋白质片段。近年来，农业工业副产品，如乳清，已被广泛探索作为生产这些化合物的可持续蛋白质来源。本文综述了乳清蛋白生物活性肽的生产、提取、纯化和鉴定方面的最新进展，重点介绍了其作为抗氧化、抗菌和功能性食品成分的潜在应用。这些肽的抗氧化和抗菌活性的作用机制也被解决。酶水解是获得生物活性肽的主要策略，因为它在释放生物活性序列的效率；然而，对新兴物理技术的探索仍然有限。从传统的液相色谱到超高效液相色谱（UHPLC），用于纯化、分离和分离具有明确生物活性肽的色谱技术已经取得了重大的技术进步。肽测序和鉴定主要使用液相色谱联用质谱法进行。随着更高效的电离源和质量分析仪的发展，这些过程也取得了重大的技术进步，例如四极杆(Q)，飞行时间（TOF）和基质辅助激光解吸/电离飞行时间（MALDI-TOF），通常与UHPLC系统相结合。抗氧化肽主要通过清除自由基和螯合促氧化金属发挥作用，而抗菌肽通过抑制微生物的细胞外和细胞内基本结构发挥作用。在这种情况下，乳清衍生的生物活性肽是食品保存和功能食品开发的有希望的替代品。

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引用次数: 0

Influence of protein concentration, pH, and calcium sequestering salts on rehydration and physicochemical properties of casein-based powders recovered from expired pasteurized milk 蛋白质浓度、pH和钙螯合盐对过期巴氏奶中酪蛋白基粉末复水和理化性质的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-06-01 Epub Date: 2026-02-25 DOI: 10.1016/j.idairyj.2026.106604

Hooriyeh Mohammadpour , Luisa Pellegrino , Marta Sindaco , Stefano Cattaneo , Veronica Rosi , Thom Huppertz , Paolo D'Incecco

Acid casein, sodium caseinate, co-precipitate, and rennet casein were prepared from expired pasteurized milk. The effects of two calcium sequestering salts, trisodium citrate (TSC) and disodium phosphate (DSP) and two pH values (unchanged and 9) were evaluated upon solubilization of casein-based powders. The powders were first dispersed in 30 mmol L⁻¹ TSC and heated at 60 °C for 45 min. Due to their poor solubility, rennet casein and co-precipitate were further examined in 112 mmol L⁻¹ DSP. Dispersions were characterized for particle size distribution and microstructure. Selected combinations of explored conditions caused an improved solubility but were not enough effective in dissociating the para-casein network of rennet casein. Capillary zone electrophoresis of the insoluble material indicated the preferential solubilization of modified, presumably glycated, caseins. This study provides new findings on the behaviour of casein powders recovered from expired pasteurized milk, thus contributing to implementation of strategies for food waste valorisation.

以过期巴氏奶为原料制备了酸性酪蛋白、酪蛋白酸钠、共沉淀物和凝乳酶酪蛋白。考察了柠檬酸三钠（TSC）和磷酸二钠（DSP）两种钙螯合盐以及pH值（不变和9）对酪蛋白基粉末的增溶效果。首先将粉末分散在30 mmol L−1 TSC中，60℃加热45 min。由于溶解度差，凝血酶酪蛋白和共沉淀物在112 mmol L−1 DSP中进一步检测。对分散体的粒度分布和微观结构进行了表征。所探索条件的选择组合改善了溶解度，但在解离凝血酶酪蛋白的副酪蛋白网络方面不够有效。毛细管区带电泳的不溶性物质表明，修饰的，可能是糖化的酪蛋白优先增溶。本研究提供了从过期巴氏杀菌牛奶中回收的酪蛋白粉末的行为的新发现，从而有助于实施食物垃圾增值策略。

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引用次数: 0