Corzo N, López-Fandiño R, Delgado T, Ramos M, Olano A
Instituto de Fermentaciones Industriales C.S.I.C., Madrid, Spain.
Z Lebensm Unters Forsch. 1994 Apr;198(4):302-6. doi: 10.1007/BF01193179.
Changes in furosine, undenatured whey protein content, and proteolysis during 90 days storage at 20, 30, and 40 degrees C of UHT-processed milk were studied. Furosine increased as the temperature and storage time increased. The peptide concentration increased during the storage period, being faster at 30 degrees C than at 20 or 40 degrees C. High-performance liquid chromatographic analysis of undenatured whey proteins showed considerable changes in the shape of the peaks during storage.
研究了超高温瞬时灭菌（UHT）处理的牛奶在20℃、30℃和40℃下储存90天期间，乳果糖、未变性乳清蛋白含量和蛋白水解的变化。乳果糖随着温度和储存时间的增加而增加。在储存期间肽浓度增加，在30℃时比在20℃或40℃时增加得更快。对未变性乳清蛋白的高效液相色谱分析表明，储存期间峰的形状有相当大的变化。
