Krishna Thummalacharla Chaitanya, Najda Agnieszka, Bains Aarti, Tosif Mansuri M, Papliński Rafał, Kapłan Magdalena, Chawla Prince
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
Department of Vegetable Crops and Medicinal Plants, University of Life Science in Lublin, Doświadczalna Street 51A, 20-280 Lublin, Poland.
Polymers (Basel). 2021 Sep 18;13(18):3164. doi: 10.3390/polym13183164.
Milk can be considered one of the primary sources of nutrients for the mammalian neonate. Therefore, milk and milk-based products, such as infant formula, whey protein isolate, different varieties of cheese, and others are prepared to meet the nutritional requirements of the consumer. Due to its significant nutritional components and perishable nature, a variety of pathogenic microorganisms can grow and multiply quickly in milk. Therefore, various heat treatments can be employed for the improvement of the shelf life of milk. In comparison to pasteurized milk, due to excessive and severe heating, UHT milk has a more cooked flavor. During storage, changes in the physicochemical properties of milk can lead to off-flavors, undesirable browning, separation of fat, sediment formation, or gelation during the subsequent storage. Several important factors such as processing parameters, time-temperature abuse (storage condition), and packaging type also influence the quality characteristics and consumer acceptance of the milk; however, the influence of heat treatments on milk protein is inconstant. The major protein modifications that occur during UHT treatment are denaturation and aggregation of the protein, and chemical modifications of its amino acids. These UHT-induced protein alterations can change digestibility and the overall biological influence of the intake of these proteins. Therefore, this review is focused on the influence of UHT on the physicochemical and structural attributes of milk proteins during storage. There are many indications of milk proteins present in the UHT milk, and milk products are altered during processing and storage.
牛奶可被视为哺乳动物新生儿的主要营养来源之一。因此，人们制备了牛奶及以牛奶为基础的产品，如婴儿配方奶粉、乳清蛋白分离物、不同种类的奶酪等，以满足消费者的营养需求。由于牛奶具有重要的营养成分且易腐坏，多种致病微生物可在其中迅速生长繁殖。因此，可采用各种热处理方法来延长牛奶的保质期。与巴氏杀菌牛奶相比，由于过度和剧烈加热，超高温瞬时灭菌（UHT）牛奶具有更浓郁的煮熟味道。在储存过程中，牛奶理化性质的变化会导致异味、不良褐变、脂肪分离、沉淀形成或在后续储存过程中发生凝胶化。加工参数、时间 - 温度滥用（储存条件）和包装类型等几个重要因素也会影响牛奶的质量特性和消费者接受度；然而，热处理对牛奶蛋白的影响并不稳定。超高温瞬时灭菌处理过程中发生的主要蛋白质修饰是蛋白质的变性和聚集，以及其氨基酸的化学修饰。这些超高温瞬时灭菌诱导的蛋白质改变会改变这些蛋白质摄入后的消化率和整体生物学影响。因此，本综述聚焦于超高温瞬时灭菌对储存期间牛奶蛋白理化和结构特性的影响。超高温瞬时灭菌牛奶中存在许多牛奶蛋白变化的迹象，并且牛奶产品在加工和储存过程中会发生改变。
