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Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage

机译:热处理和储存导致的乳蛋白相互作用和相关分子修饰的变化

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摘要

AbstractWe investigated protein modifications that occur during short and longterm storage of raw, pasteurized, and ultrahightemperature processed (UHT) milks using REHPLC and redox proteomics. The REHPLC results show that casein dissociation and whey protein/casein association occurred in both pasteurized and UHT milk. The extent of protein interactions was more pronounced in UHT milk after storage. The redox proteomics analyses show that primary structural level protein modifications were not correlated to processing type on the of day processing but did occur and increase during storage. Methionine oxidation was the most significant type of oxidative modification in all samples, particularly in the caseins. Methionine oxidation increased in the UHTtreated milk samples with longer storage times, especially in the micellephase proteins, likely due to the increasing exposure of these proteins as they migrated to the serum phase. Glycated and lactosylated earlystage Maillard reaction products were also found after heat treatment, particularly in UHTtreated milk, with the levels of these products maintained and generally increased with increasing storage time.Practical ApplicationUnderstanding changes in protein modification during heat processing and storage of liquid milk products may help develop a model to predict the quality and shelflife stability of heat treated milk products.
机译:摘要我们使用REHPLC和氧化还原蛋白质组学研究了原料奶,巴氏杀菌奶和超高温加工(UHT)牛奶的短期和长期储存过程中发生的蛋白质修饰。 REHPLC结果表明,巴氏灭菌牛奶和UHT牛奶均发生酪蛋白解离和乳清蛋白/酪蛋白结合。储存后,UHT牛奶中蛋白质相互作用的程度更为明显。氧化还原蛋白质组学分析表明,一级蛋白质水平的修饰在一天的加工过程中与加工类型无关,但在存储过程中确实发生并增加。在所有样品中,尤其是在酪蛋白中,蛋氨酸氧化是最重要的氧化修饰类型。 UHT处理的牛奶样品中的蛋氨酸氧化增加,保存时间更长,尤其是在胶束相蛋白中,这可能是由于这些蛋白迁移到血清相时暴露的增加所致。热处理后,特别是在UHT处理的牛奶中也发现了糖化和乳糖基化的早期美拉德反应产物,这些产物的含量保持不变,并且通常随着储存时间的增加而增加。实际应用理解液体奶制品在热处理和储存过程中蛋白质修饰的变化帮助开发模型来预测热处理奶制品的质量和保质期稳定性。

著录项

  • 来源
    《Journal of Food Science》 |2019年第9期|1737-1745|共9页
  • 作者

  • 作者单位

    School of Chemical Engineering and Technology Harbin Inst. of Technology Harbin Heilongjiang China;

    Food & BioBased Products AgResearch Lincoln Research Centre Lincoln Canterbury New Zealand;

    New Hope Dairy Ltd. Chengdu Sichuan China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    caseins; milk; pasteurization; storage; whey proteins;

    机译:酪蛋白牛奶;巴氏杀菌存储;乳清蛋白;
  • 入库时间 2022-08-18 05:21:03

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