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首页> 外文期刊>Journal of dairy research >Kinetics of alkaline phosphatase and lactoperoxidase inactivation, and of β-lactoglobulin denaturation in milk with different fat content
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Kinetics of alkaline phosphatase and lactoperoxidase inactivation, and of β-lactoglobulin denaturation in milk with different fat content

机译：不同脂肪含量的牛奶中碱性磷酸酶和乳过氧化物酶失活的动力学以及β-乳球蛋白变性的动力学

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摘要

In the context of identifying intrinsic time temperature integrators (TTIs) for evaluating heat processing of milk, the extent to which milk fat content has an effect on alkaline phosphatase (ALP) and lactoperoxidase (Lpo) inactivation and on β-lactoglobulin (β-lg) denaturation kinetics was studied. Inactivation and denaturation kinetics were analysed in whole, semi-skimmed and skimmed milk. In previous experiments (isothermal and non-isothermal heating conditions), heat inactivation of ALP and Lpo and heat denaturation of β-lg were found to follow first order kinetics. This allowed experimental design to be simplified. Data analysis was performed by non-linear regression and results were evaluated by construction of joint confidence regions. The possible effect of milk fat was illustrated by temperature time tolerance (TTT-) diagrams. Although initial ALP activity was lower in skimmed milk compared with semi-skimmed or whole milk, kinetics were comparable and fat content did not seem to substantially affect the ALP test result for pasteurized milk. Unlike ALP, Lpo inactivation and β-lg denaturation kinetics differed significantly in milk with different fat content. Differences between Lpo inactivation kinetics were relatively small and acceptable in the context of quantifying the process impact. Denaturation of β-lg, on the. other hand, seemed to be enhanced at higher milk fat content (> 72℃).
机译：在确定内在时间温度积分器（TTI）来评估牛奶的热处理过程中，牛奶脂肪含量对碱性磷酸酶（ALP）和乳过氧化物酶（Lpo）失活以及β-乳球蛋白（β-lg研究了变性动力学。分析了全脂，半脱脂和脱脂牛奶的失活和变性动力学。在先前的实验（等温和非等温加热条件）中，发现ALP和Lpo的热失活以及β-lg的热变性遵循一级动力学。这样可以简化实验设计。通过非线性回归进行数据分析，并通过构造联合置信区域评估结果。牛奶脂肪的可能作用由温度时间耐受性（TTT-）图说明。尽管与半脱脂或全脂牛奶相比，脱脂牛奶的初始ALP活性较低，但动力学相当，脂肪含量似乎对巴氏灭菌牛奶的ALP测试结果没有实质性影响。与ALP不同，具有不同脂肪含量的牛奶的Lpo失活和β-lg变性动力学显着不同。 Lpo失活动力学之间的差异相对较小，在量化过程影响方面可以接受。 β-lg的变性，对。另一方面，较高的牛奶脂肪含量（> 72℃​​）似乎有所增强。

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