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首页> 外文期刊>International Journal of Dairy Technology >The effect of various heat treatments on the antioxidant capacity of milk before and after simulated gastrointestinal digestion.
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The effect of various heat treatments on the antioxidant capacity of milk before and after simulated gastrointestinal digestion.

机译：模拟胃肠消化前后各种热处理对牛奶抗氧化能力的影响。

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摘要

Various reactions take place between compounds of milk during heat treatment including denaturation and aggregation of whey proteins, and formation of new complexes. In this study, the antioxidant capacities of raw, pasteurised and sterilised milk were determined both before and after an enzymatic in vitro digestion process, using a radical cation decolorisation assay. The mean values of raw, pasteurised and sterilised milk before simulated digestion were 4.02, 4.47 and 4.18 mM trolox/g, respectively, and these did not differ significantly. The antioxidant capacity of all milk types increased significantly at the end of the simulated gastrointestinal digestion, being 11.13, 12.33, 11.88 mM trolox/g for raw, pasteurised and sterilised milk, respectively
机译：热处理过程中，乳化合物之间会发生各种反应，包括乳清蛋白的变性和聚集以及新复合物的形成。在这项研究中，使用自由基阳离子脱色测定法在酶促体外消化过程之前和之后确定生，巴氏灭菌和灭菌牛奶的抗氧化能力。模拟消化前的生乳，巴氏消毒乳和灭菌乳的平均值分别为4.02、4.47和4.18 mM trolox / g，两者之间没有显着差异。在模拟胃肠道消化结束时，所有类型的牛奶的抗氧化能力均显着提高，分别为生，巴氏灭菌和灭菌的牛奶分别为11.13、12.33、11.88 mM trolox / g。

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