Wang Juan, Xi Yanmei, Sun Baoguo, Deng Jianjun, Ai Nasi
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Food Chem X. 2024 Feb 5;21:101187. doi: 10.1016/j.fochx.2024.101187. eCollection 2024 Mar 30.
In the process of defatting milk, preheating treatment is an important factor affecting the flavor of skim milk. Here, raw milk was preheated at different times and temperatures. Then laser confocal microscopy, multiple-light scattering instrument, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were used to analyze the microstructure of milk fat globule membrane (MFGM), milk stability, and MFGM protein (MFGMP) components. Results showed that phospholipid domain of MFGM changed from an ordered state (Lo) to a disordered state (Ld) with increase in treatment temperature and time, leading to an increase in MFGMP content in skim milk. During the stability test, the stability of raw milk decreased significantly with increase in preheating temperature, while the opposite was true for skim milk. Finally, the results of MFGMP differentiation analysis showed that, the content of ten taste-related MFGMPs in the control group samples was significantly lower compared to the optimal group (P < 0.05).
在脱脂牛奶的生产过程中，预热处理是影响脱脂牛奶风味的一个重要因素。在此，将原料乳在不同时间和温度下进行预热。然后，使用激光共聚焦显微镜、多光散射仪和十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）分析乳脂肪球膜（MFGM）的微观结构、牛奶稳定性和MFGM蛋白（MFGMP）成分。结果表明，随着处理温度和时间的增加，MFGM的磷脂结构域从有序状态（Lo）转变为无序状态（Ld），导致脱脂牛奶中MFGMP含量增加。在稳定性测试中，原料乳的稳定性随着预热温度的升高而显著降低，而脱脂牛奶的情况则相反。最后，MFGMP差异分析结果表明，对照组样品中十种与风味相关的MFGMPs含量显著低于最佳组（P < 0.05）。
