China Dairy ›› 2022, Vol. 0 ›› Issue (8): 77-82.doi: 10.12377/1671-4393.22.08.17
Previous Articles Next Articles
Effects of Heat Treatment on Colostrum Physicochemical Property and Functional Proteins
LIU Liping1, ZHANG Zhili2, DU Chuanlai1
- 1Anhui University of Science and Technology,Chuzhou Anhui 233100;
2Modern Animal Husbandry（Five Rivers） Co.,LTD.,Bengbu Anhui 233300
CLC Number:
- TS252.1
| [1] Mehra R,Garhwal R,Sangwan K,et al.Insights into the research trends on bovine colostrum:beneficial health perspectives with special reference to manufacturing of functional foods and feed supplements[J]. Nutrients,2022,14(3):659. [2] 马丽艳. 牛初乳的营养保健功能及开发利用[J].中国食物与营养,2011,17(8):76-78. [3] 崔娜,梁琪,文鹏程,等.牛初乳与常乳的物化性质对比分析[J]. 食品工业科技,2013,34(9):5. [4] Li-Chan E,Kummer A,Losso J N,et al.Stability of bovine immunoglobulins to thermal treatment and processing[J]. Food Research International,1995,28(1):9-16. [5] 中国人民共和国卫生部. GB4789.2-2016 食品安全国家标准食品微生物学检验菌落总数测定[S]. [6] 中国人民共和国卫生部. GB4789.3-2016 食品安全国家标准食品微生物学检验大肠菌群计数[S]. [7] 中国人民共和国卫生部. GB4789.10-2016 食品安全国家标准食品微生物学检验金黄色葡萄球菌检验[S]. [8] 陆东林. 我国牛初乳开发利用的现状、问题和对策[J].中国乳业,2004,8(5):53-57. [9] 李延华,王伟君,张兰威.牛初乳的营养保健功能及其生物活性成分的开发利用[J].食品科技,2007,32(4):265-268. [10] 郭爱萍,雒亚洲,乌雪岩. 牛初乳液态奶和牛初乳粉的加工工艺探讨[J]. 农产品加工(学刊),2009(4):60-61. [11] Elizondo-Salazar J,Jayarao B,Heinrichs A.Effect of heat treatment of bovine colostrum on bacterial counts,viscosity,and Immunoglobulin G concentration[J]. Journal of Dairy Science,2010,93(3):961-967. [12] Dewit J,Klarenbeek G.Effects of various heat treatments on structure and solubility of whey proteins[J]. Journal of Dairy Science,1984,67(11):2701-2710. [13] Kehoe S,Jayarao B,Heinrichs A.A survey of bovine colostrum composition and colostrum management practices on Pennsylvania dairy farms[J]. Journal of Dairy Science,2007,90(9):4108-4116. [14] 陈永华,毛永江,常玲玲. 中国荷斯坦牛初乳,常乳与乳房炎乳乳成分及理化性质的比较研究[J]. 2022,10:56-59. [15] 程金波,王加启,李珊珊,等.不同热处理方式对牛奶中IgG和乳铁蛋白的影响[J]. 华北农学报,2010,25(B08):170-174. [16] Mainer G,Sánchez L,Ena J,et al.Kinetic and thermodynamic parameters for heat denaturation of bovine milk IgG,IgA and IgM[J]. Journal of Food Science, 2010,62(5):1034-1038. [17] 张和平,郭军,李立民,等.免疫乳中IgG热变性动力学研究[J]. 中国乳品工业,2001,29(4):4-8. [18] 付太银. 牛初乳营养组成、质量状况及热处理技术研究[J]. 中国奶牛,2015, 8(3):46-48. [19] 高春香,李翠枝,云战友,等.乳清制备和热处理工艺对初乳IgG含量的影响研究[J]. 畜牧与饲料科学,2009,3(15):1672-5190. [20] Ma M,Rashid M,Raboisson D.Heat treatment of colostrum at 60 ℃ decreases colostrum immunoglobulins but increases serum immunoglobulins and serum total protein:a meta-analysis[J].Journal of Dairy Science,2022,105(4):3453-3467. [21] Dupont D,Amould C,Bolet-Bepecand O.Determination of bovine lactoferrin concentrations in cheese with specffic monoclonal antibodies[J].International Dairy Journal,2006,16:1081-1087. [22] Chen M,Wen F.Determination of native lactoferrin in milk by HPLC on HiTrap TM Heparin HP column[J]. Food Analytical Methods,2019,12(11):2518-2526. [23] Godden S,Mcmartin S,Feirtag J,et al.Heat-treatment of bovine colostrum. II:effects of heating duration on pathogen viability and immunoglobulin G[J]. Journal of Dairy Science,2006,89(9):3476-3483. |
| [1] | ZHONG Qiudong, SHAO Shuyan, HU Jing, CHEN Xiaoxia, SHEN Mengqi, WANG Meng, LING Nan. Research Progress on the Effects of Heat Treatment and Non-heat Treatment on Active Substances in Milk [J]. China Dairy, 2022, 0(1): 94-98. |
| [2] | GUO Liya, DU Bingyao, ZHAO Guangying, ZHANG Yangdong, ZHANG Wei, BAI Yueyu, ZHANG Xiaojian. Analysis and Comparison of Heat Treatment Process of Milk [J]. China Dairy, 2021, 0(5): 91-99. |
| [3] | GUO Liya, ZHAO Guangying, WU Xufang, ZHANG Wei, ZHANG Yangdong. Research Development of Heat Treatment Technology of Milk [J]. China Dairy, 2021, 0(4): 70-74. |
| [4] | LI Jianli. Study on the Processing Technology of Improving the Nutritional Quality of Yogurt [J]. China Dairy, 2021, 0(12): 122-128. |
| [5] | WANG Chun'ao. Diagnosis and Control of Calf Diarrhea in Scaled farms [J]. China Dairy, 2021, 0(10): 2-8. |
|
||