热处理强度对牛奶中蛋白质、脂肪酸、宏/微量营养素、风味和加热标记的影响--综合评述

IF 4.9 2区 生物学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY International Journal of Molecular Sciences Pub Date : 2024-08-08 DOI:10.3390/ijms25168670
Yi Wang, Ran Xiao, Shiqi Liu, Pengjie Wang, Yinhua Zhu, Tianjiao Niu, Han Chen
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引用次数: 0

摘要

牛奶热处理,如巴氏杀菌、高温短时间加工和新兴的超短时间加工(<0.5 秒),对于确保牛奶安全和延长其保质期至关重要。牛奶是一种营养丰富的食品基质,含有各种宏/微量营养素和其他成分,热处理可能会影响这些成分,原因与加工强度有关。因此,了解加热强度与牛奶质量之间的关系对乳制品行业至关重要。本综述总结了热处理强度对牛奶营养和感官特性的影响、牛奶蛋白质结构完整性和生物利用率的合成、脂肪酸的特征和稳定性、宏/微量营养素的保留以及整体风味特征。此外,它还检查热诱导标记物的形成情况,如马氏反应产物、乳糖、糠酸和碱性磷酸酶活性,这些标记物可作为加热强度的指标。风味和加热标记通常用于评估巴氏杀菌奶的质量。通过考察以前的研究,我们得出结论,超短时间加工处理过的牛奶在特定参数(如乳清蛋白行为、糠酸和 ALP 含量)方面与巴氏杀菌奶相当。本综述旨在更好地总结热处理如何影响牛奶基质,从而指导乳制品行业的发展,平衡牛奶产品的安全性和营养价值。
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The Impact of Thermal Treatment Intensity on Proteins, Fatty Acids, Macro/Micro-Nutrients, Flavor, and Heating Markers of Milk—A Comprehensive Review
Milk thermal treatment, such as pasteurization, high-temperature short-time processing, and the emerging ultra-short-time processing (<0.5 s), are crucial for ensuring milk safety and extending its shelf life. Milk is a nutritive food matrix with various macro/micro-nutrients and other constituents that are possibly affected by thermal treatment for reasons associated with processing strength. Therefore, understanding the relationship between heating strength and milk quality is vital for the dairy industry. This review summarizes the impact of thermal treatment strength on milk’s nutritional and sensory properties, the synthesizing of the structural integrity and bioavailability of milk proteins, the profile and stability of fatty acids, the retention of macro/micro-nutrients, as well as the overall flavor profile. Additionally, it examines the formation of heat-induced markers, such as Maillard reaction products, lactulose, furosine, and alkaline phosphatase activity, which serve as indicators of heating intensity. Flavor and heating markers are commonly used to assess the quality of pasteurized milk. By examining former studies, we conclude that ultra-short-time-processing-treated milk is comparable to pasteurized milk in terms of specific parameters (such as whey protein behavior, furosine, and ALP contents). This review aims to better summarize how thermal treatments influence the milk matrix, guiding the dairy industry’s development and balancing milk products’ safety and nutritional value.
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来源期刊
International Journal of Molecular Sciences
International Journal of Molecular Sciences Chemistry-Organic Chemistry
CiteScore
8.10
自引率
10.70%
发文量
13472
审稿时长
17.49 days
期刊介绍: The International Journal of Molecular Sciences (ISSN 1422-0067) provides an advanced forum for chemistry, molecular physics (chemical physics and physical chemistry) and molecular biology. It publishes research articles, reviews, communications and short notes. Our aim is to encourage scientists to publish their theoretical and experimental results in as much detail as possible. Therefore, there is no restriction on the length of the papers or the number of electronics supplementary files. For articles with computational results, the full experimental details must be provided so that the results can be reproduced. Electronic files regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material (including animated pictures, videos, interactive Excel sheets, software executables and others).
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