Study on processing stability and fermentation characteristics of donkey milk
Study on processing stability and fermentation characteristics of donkey milk
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驴奶加工稳定性及发酵特性研究
DOI：
10.1016/j.lwt.2020.109151
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发表时间：
2020-04-01
影响因子：
6
通讯作者：
Xu, Qian
中科院分区：
文献类型：
--
作者：
Miao, Wanlu;He, Ru;Xu, Qian
研究了加热、超声波处理和发酵对驴乳稳定性的影响。一般而言，驴乳在较低水平的热处理和超声波处理下表现稳定。过度的热处理（> 85 ℃）降低了从十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）观察到的蛋白质条带（15、30和70 kDa）的强度。酪蛋白对超声波处理敏感，而乳清蛋白在超声波处理下更稳定。加热和超声波处理后，离心沉淀率和表面疏水性增加。此外，在施加高于85 ° C的温度的情况下检测到粒度的增加。超声波处理对驴乳的zeta电位和粒径无显著影响。发酵使驴奶形成质地较差但肽含量高的凝胶。用L.瑞士乳杆菌LZ-R-5和瑞士乳杆菌MB 2 -1。
The aim of this study was to investigate the effect of different processing treatments, including heating, ultrasonic treatment and fermentation on the stability of donkey milk. In general, the donkey milk performed stable when lower level of heat treatment and ultrasonic treatment were applied. Excessive thermal treatment ( > 85 degrees C) decreased intensity of protein bands (15, 30 and 70 kDa) as observed from Sodium dodecylsulphate polyacrylamide gel electrophoresis (SDS-PAGE). Caseins were sensitive to ultrasonic treatment, whereas the whey proteins were more stable under ultrasonic treatment. Centrifugal precipitation rate and surface hydrophobicity were increased after heating and ultrasonic treatment. In addition, an increment of particle size was detected with temperature higher than 85 degrees C was applied. No significant effects were observed on zeta potential and particle size of donkey milk after ultrasonic treatment. Fermentation allowed donkey milk to form a gel with poor textural properties but with high peptide content. The highest peptides content was obtained by using L. helveticus LZ-R-5 and Lactobacillus helveticus MB2-1.