Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture
Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture
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DOI：
10.1016/j.idairyj.2004.09.004
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发表时间：
2005-05-01
影响因子：
3.1
通讯作者：
Singh, H
中科院分区：
文献类型：
--
作者：
Oldfield, DJ;Taylor, MW;Singh, H
采用不同的预热温度、精矿加热温度和喷雾干燥温度在奶粉厂生产脱脂奶粉。预热条件从70℃(S 52)到120℃(S 52)对乳清蛋白变性有显著影响，精矿加热温度(65~74℃)和进出风温度(200/101℃~160/89℃)对乳清蛋白变性影响较小。大部分乳清蛋白的变性和与酪蛋白胶束的缔合发生在粉厂的预热段。β-乳球蛋白(β-LG)和BSA的聚集主要涉及二硫键。虽然，在120℃预热52 S后，超过90%的β-LG和牛血清白蛋白被变性，但与酪蛋白胶束的结合程度较低，β-LG为50%，牛血清白蛋白为75%。(C)2004爱思唯尔有限公司。保留所有权利。
Skim milk powder was manufactured in a milk powder plant using different preheating temperatures, concentrate heating temperatures and spray drying temperatures. Varying the preheating conditions from 70 degrees C for 52 s to 120 degrees C for 52 s had a marked effect on the denaturation of beta-lactoglobulin A, beta-lactoglobulin B, alpha-lactalbumin, bovine serum albumin (BSA), and immunoglobulin G. In contrast, varying concentrate heating temperature (65-74 degrees C) and inlet/outlet air dryer temperature (200/ 101 degrees C-160/89 degrees C) had a minimal effect on whey protein denaturation. Most of the whey protein denaturation and association with the casein micelle occurred in the preheating section of the powder plant. Aggregation of beta-lactoglobulin (beta-lg) and BSA predominantly involved disulphide bonds. Although, greater than 90% of the beta-lg and BSA was denatured after preheating at 120 degrees C for 52 s, the extent of association with the casein micelle was lower, 50% for beta-lg and 75% for BSA. (C) 2004 Elsevier Ltd. All rights reserved.