State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
Food Chem. 2021 Jul 30;351:129361. doi: 10.1016/j.foodchem.2021.129361. Epub 2021 Feb 19.
This study evaluated the chemical changes in five types of whole-milk powders (WMP) with different heating loads during storage. The WMP was preheated using low-heat [low-temperature long-time (LTLT), high-temperature short-time pasteurization (HTST)] and high-heat process [ultra-pasteurization (ESL), ultra-high-temperature (UHT) treatments, and in-bottle sterilization (BS)]. Furosine increased by 2.5-3.0 times in high-heat WMP and 5.7-8.4 times in low-heat WMP during storage. 5-(hydroxymethyl)furfural (HMF) content in high-heat WMP was on average 1.4- to 2.4-fold higher than in low-heat WMP during storage. The increases in the amount of Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) in high-heat WMP were more than that in low-heat WMP (CML, 3.4-4.9 vs 3.1-3.4 times; CEL, 3.4-4.2 vs 2.7-3.0 times). Pyrraline in high-heat WMP increased by 1.8- to 2.1-fold. 2-Furaldehyde, CML, and CEL increased slowly with 12 months of storage and then accelerated. Storage time significantly contributed to more furosine, HMF, CML, and CEL contents in high-heat WMP.
本研究评估了五种不同热负荷的全脂奶粉（WMP）在储存过程中的化学变化。WMP 采用低热[低温长时间（LTLT）、高温短时间巴氏杀菌（HTST）]和高热工艺[超巴氏杀菌（ESL）、超高温（UHT）处理和瓶内灭菌（BS）]进行预热。在储存过程中，高热 WMP 中的糠氨酸增加了 2.5-3.0 倍，低热 WMP 增加了 5.7-8.4 倍。高热 WMP 中 5-（羟甲基）糠醛（HMF）的含量在储存过程中平均比低热 WMP 高 1.4-2.4 倍。高热 WMP 中 Nε-（羧甲基）赖氨酸（CML）和 Nε-（羧乙基）赖氨酸（CEL）的含量增加均高于低热 WMP（CML，3.4-4.9 倍；CEL，3.4-4.2 倍）。高热 WMP 中的吡咯啉增加了 1.8-2.1 倍。2-糠醛、CML 和 CEL 在储存 12 个月后缓慢增加，然后加速。储存时间显著增加了高热 WMP 中糠氨酸、HMF、CML 和 CEL 的含量。
