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首页> 外文期刊>The Kasetsart Journal >Free Thiol Content Analysis in Heated Milk
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Free Thiol Content Analysis in Heated Milk

机译：加热牛奶中的游离硫醇含量分析

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摘要

Chemical changes, denaturation of wheyprotein,lysine content decrease and hydroxymethylfurfural (HMF) formation, occur during pasteurization and ultra high temperature (UHT) processes. These changes act as heat indices of milk and milk products. In the detection of an adulteration of reconstituted milk in milk samples, hydroxymethylfurfural is the index used routinely as a reference. In this study, free thiol contents of raw milk, reconstituted milk and mixed milk samples after pasteurization and UHT processes, were determined. The results revealed that free thiol content can differentiate between raw milk and reconstituted milk. The significant correlation between the percentage of reconstituted milk in mixed samples and free thiol is r~2 = 0.98. Thus free thiol content could be a new indicator for detection of reconstituted milk in raw milk.
机译：在巴氏灭菌和超高温（UHT）过程中会发生化学变化，乳清蛋白变性，赖氨酸含量降低和羟甲基糠醛（HMF）形成。这些变化充当牛奶和奶制品的热指数。在检测牛奶样品中的掺假牛奶掺假时，羟甲基糠醛是通常用作参考的指数。在这项研究中，确定了经过巴氏灭菌和UHT处理的原料乳，重构乳和混合乳样品中的游离硫醇含量。结果表明，游离巯基含量可以区分生乳和重构乳。混合样品中的牛奶重构百分比与游离硫醇之间的显着相关性是r〜2 = 0.98。因此，游离硫醇含量可能是检测原奶中重构牛奶的新指标。

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