PDF(Pubmed)
Abstract：
In the process of defatting milk, preheating treatment is an important factor affecting the flavor of skim milk. Here, raw milk was preheated at different times and temperatures. Then laser confocal microscopy, multiple-light scattering instrument, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were used to analyze the microstructure of milk fat globule membrane (MFGM), milk stability, and MFGM protein (MFGMP) components. Results showed that phospholipid domain of MFGM changed from an ordered state (Lo) to a disordered state (Ld) with increase in treatment temperature and time, leading to an increase in MFGMP content in skim milk. During the stability test, the stability of raw milk decreased significantly with increase in preheating temperature, while the opposite was true for skim milk. Finally, the results of MFGMP differentiation analysis showed that, the content of ten taste-related MFGMPs in the control group samples was significantly lower compared to the optimal group (P < 0.05).
摘要：
在脱脂牛奶的过程中，预热处理是影响脱脂乳风味的重要因素。这里,原料奶在不同的时间和温度下预热。然后激光共聚焦显微镜，多重光散射仪,采用十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)分析乳脂球膜(MFGM)的微观结构,牛奶稳定性，和MFGM蛋白(MFGMP)组分。结果表明，随着处理温度和时间的增加，MFGM的磷脂结构域从有序状态（Lo）变为无序状态（Ld）。导致脱脂乳中MFGMP含量增加。在稳定性测试期间，原料乳的稳定性随着预热温度的升高而显著下降,而脱脂牛奶则相反。最后,MFGMP分化分析结果表明,对照组样品中10种与味觉相关的MFGMPs含量显著低于最佳组(P<0.05)。
