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不同热处理方式对牛奶中IgG和乳铁蛋白的影响

DOI: 10.7668/hbnxb.2010.S1.039, PP. 170-174

Keywords: 热处理,牛奶,IgG,乳铁蛋白

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Abstract:

功能乳制品的加工失活是目前乳制品工业中的重要难题。本试验旨在研究不同热处理方式对于乳中活性物质免疫球蛋白(IgG)和乳铁蛋白(Lf)的影响。本研究参照目前乳品工业中常用的热处理方式,共选用12种温度和时间组合。结果表明,乳品加工过程中的均质化处理提高了乳中IgG以及Lf的活性;不同的温度与时间的热处理方式组合可以显著的影响乳中IgG和Lf的活性;综合考虑乳中IgG和Lf活性变化,本研究表明70~75℃,15s的加工工艺适合于这两种功能性蛋白的大规模工业化生产。

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