Zhang Zheting, Jiang Kexin, Yang Aolin, Xu Kunli, Meng Fanyu, Zhong Fang, Wang Bei
School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
Foods. 2024 Dec 26;14(1):33. doi: 10.3390/foods14010033.
The flavor of dairy products crucially affects consumer purchase preference. Although the flavor and sensory perception of milk can be influenced by heat treatment during processing, the exact mechanism remains unclear. Therefore, this study analyzed the whey protein content and structural changes of milk heated at different time and temperature combinations and evaluated the flavor compounds and sensory characteristics of milk. The results showed that higher temperatures changed the secondary milk whey protein structures and gradually increased α-lactalbumin, β-lactoglobulin, and lactoferrin denaturation in the milk. There were differences in sensory characteristics of milk heated at different time and temperature combinations. The correlation analysis indicated that whey protein denaturation was negatively correlated with 1-octen-3-ol ( < 0.05) and positively associated with hexanal, isovaleric acid, -nonalactone, methyl palmitate, and phenol ( < 0.01). The changes in the content and secondary structure of whey proteins affected the interaction between flavor compounds and whey protein, which affected the release of flavor compounds. Consequently, the sensory characteristics of milk were influenced. This study provides a theoretical basis for exploring the interaction between whey proteins and flavor compounds.
乳制品的风味对消费者的购买偏好有着至关重要的影响。尽管牛奶的风味和感官感知会受到加工过程中热处理的影响,但其确切机制仍不清楚。因此,本研究分析了在不同时间和温度组合下加热的牛奶中乳清蛋白的含量和结构变化,并评估了牛奶的风味化合物和感官特性。结果表明,较高的温度改变了牛奶中乳清蛋白的二级结构,并逐渐增加了α-乳白蛋白、β-乳球蛋白和乳铁蛋白的变性程度。在不同时间和温度组合下加热的牛奶的感官特性存在差异。相关性分析表明,乳清蛋白变性与1-辛烯-3-醇呈负相关(<0.05),与己醛、异戊酸、γ-壬内酯、棕榈酸甲酯和苯酚呈正相关(<0.01)。乳清蛋白含量和二级结构的变化影响了风味化合物与乳清蛋白之间的相互作用,进而影响了风味化合物的释放。因此,牛奶的感官特性受到了影响。本研究为探索乳清蛋白与风味化合物之间的相互作用提供了理论依据。