不同程度热处理对乳蛋白的影响及其营养后果。
Effects of varying degrees of heat treatment on milk protein and its nutritional consequenses.
作者信息
Schmidt E
出版信息
Acta Paediatr Scand Suppl. 1982;296:41-3. doi: 10.1111/j.1651-2227.1982.tb09593.x.
Abstract
The loss of essential protein-nutrients by heat treatment of formula products has largely been eliminated by modern techniques employed by the food industry. Heat treatment of human milk reduces the biological activity of protein-like antimicrobial factors, but pasteurisation preserves most of the IgA-activity. Little is known about possible nutritional effects on low birthweight infants of heat treatment of human milk. In one study no impairment in nitrogen absorption or retention was observed.
摘要
通过食品工业采用的现代技术，配方产品热处理造成的必需蛋白质营养素损失已基本消除。人乳热处理会降低蛋白质样抗菌因子的生物活性，但巴氏杀菌能保留大部分IgA活性。关于人乳热处理对低体重儿可能产生的营养影响，人们了解甚少。在一项研究中，未观察到氮吸收或潴留受到损害。
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