Guingamp M F, Linden G
Ann Nutr Aliment. 1980;34(5-6):1061-8.
The nitrate contents of some evaporated milks or dry skim milks are sometimes abnormally high. Industrial thermal processings increase the amount of nitrates like. After flash pasteurization the level is two fold higher, after pasteurization and sterilization, the level is four hold higher. After heating during 120 minutes at 90 degrees C of an 2% casein solution the level of the nitrates like increases from 14,7 to 30,8 mg/kg E.S., while, the reactivity of milk proteins to the biuret reagent is enhanced. The dialysis of milk powder containing 106 mg NO3-/kg E.S. shows that more than 95% of the nitrate are in free state. The level of bound nitrates is nearly four times higher in soluble proteins than in casein.
一些蒸发乳或脱脂奶粉中的硝酸盐含量有时异常高。工业热加工会增加硝酸盐的含量。闪蒸巴氏杀菌后，含量会高出两倍，经过巴氏杀菌和灭菌后，含量会高出四倍。在90摄氏度下将2%的酪蛋白溶液加热120分钟后，类似硝酸盐的含量从14.7毫克/千克干物质增加到30.8毫克/千克干物质，同时，乳蛋白与双缩脲试剂的反应性增强。对含有106毫克硝酸根离子/千克干物质的奶粉进行透析表明，超过95%的硝酸盐处于游离状态。可溶性蛋白质中结合硝酸盐的含量比酪蛋白中高出近四倍。
