China Dairy ›› 2025, Vol. 0 ›› Issue (11): 15-23.doi: 10.12377/1671-4393.25.11.03
• CHINA EXCELLENT MILK PROJECT • Previous Articles Next Articles
Effects of Heat Treatment Intensity on the Short-chain Fatty Acid Profile in Milk
LU Songcui1, XIAO Ran2,3, DU Shuang2,3, ZHAO Yankun4, ZHANG Yangdong1, ZHENG Nan1, WANG Jiaqi1, ZHANG Hongyan4, OU Guobing5, NIU Tianjiao2,3,*
- 1 Institute of Animal Sciences,Chinese Academy of Agricultural Sciences; Key Laboratory of Dairy Quality and Digital Monitoring Technology,State Administration for Market Regulation,Beijing 100193;
2 Mengniu Fresh Dairy Products （Tianjin） Co.,Ltd.,Tianjin 301700;
3 Inner Mongolia Mengniu Dairy （Group） Co.,Ltd.,Hohhot Inner Mongolia 011500;
4 Institute of Quality Standards & Testing Technology for Agro-Products,Xinjiang Academy of Agricultural Sciences,Urumqi Xinjiang 830091;
5 Xinjiang Xiyuchun Dairy Co.,Ltd.,Changji Xinjiang 831201
| [1] 王加启,郑楠,张养东. 面对新冠肺炎疫情:需要树立奶类具有双重营养功能的新认识[J].中国乳业,2021(8):123. [2] Abbas Syed Q,Hassan A,Sharif S,et al.Structural and functional properties of milk proteins as affected by heating,high pressure,Gamma and ultraviolet irradiation:A review[J]. International Journal of Food Properties,2021,24(1):871-884. [3] Tonolo F,Folda A,Cesaro L,et al.Milk-derived bioactive peptides exhibit antioxidant activity through the Keap1-Nrf2 signaling pathway[J]. Journal of Functional Foods,2020,64:103696. [4] Chatterton D E,Nguyen D N,Bering S B,et al.Anti-inflammatory mechanisms of bioactive milk proteins in the intestine of newborns[J]. The International Journal of Biochemistry & Cell Biology,2013,45(8):1730-1747. [5] Ilesanmi-Oyelere B L,Kruger M C. The role of milk components,pro-,pre-,and synbiotic foods in calcium absorption and bone health maintenance[J]. Frontiers in Nutrition,2020,7:578702. [6] Coutinho N M,Silveira M R,Rocha R S,et al.Cold plasma processing of milk and dairy products[J]. Trends in Food Science & Technology,2018,74:56-68. [7] 郭利亚,赵广英,武旭芳,等.牛奶主要热处理工艺对比分析[J]. 中国乳业,2021(4):70-4. [8] Sakkas L,Moutafi A,Moschopoulou E,et al.Assessment of heat treatment of various types of milk[J]. Food Chemistry,2014,159:293-301. [9] Benabdelkamel H,Masood A,Alanazi I O,et al.Proteomic profiling comparing the effects of different heat treatments on camel (Camelus dromedarius) milk whey proteins[J]. International Journal of Molecular Sciences,2017,18(4):721. [10] Wang Y,Xiao R,Liu S,et al.The Impact of thermal treatment intensity on proteins,fatty acids,macro/micro-Nutrients,flavor,and heating markers of milk-A comprehensive review[J]. International Journal of Molecular Sciences,2024,25(16):8670 [11] Claeys W L,Verraes C,Cardoen S,et al.Consumption of raw or heated milk from different species:An evaluation of the nutritional and potential health benefits[J]. Food Control,2014,42:188-201. [12] Bai G,Cheng L,Peng L,et al.Effects of ultra-high-temperature processes on metabolite changes in milk[J]. Food Science & Nutrition,2023,11(6):3601-3615. [13] Raynal-Ljutovac K,Park Y W,Gaucheron F,et al.Heat stability and enzymatic modifications of goat and sheep milk[J]. Small Ruminant Research,2006,68(1):207-220. [14] Gathercole J,Reis M G,Agnew M,et al.Molecular modification associated with the heat treatment of bovine milk[J]. International Dairy Journal,2017,73:74-83. [15] 王秋岭,李艳君,张海斌,等. 一种长货架期的常温牛奶及其制备方法,CN112841302A [P/OL]. [16] 彭小霞,吴岳指,甘扶佩,等. 蒸汽喷射式及蒸汽浸入式杀菌对ESL牛乳品质的影响[J]. 现代食品,2024,30(21):75-79. [17] Hu L Y,Jiang W W,Fan Z,et al.Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk[J]. Food Science & Nutrition,2019,7(1):238-246. [18] Clarke H J,Griffin C,Rai D K,et al.Dietary compounds influencing the sensorial,volatile and phytochemical properties of bovine milk[J]. Molecules,2020,25(1):26. [19] 武旭芳. 乳中短链脂肪酸检测方法建立及应用[D].北京:中国农业科学院,2023. [20] Wu X F,Wang F E,Chen M Q,et al.Quantification of free short-chain fatty acids in raw cow milk by Gas Chromatography-Mass Spectrometry[J]. Foods,2023,12(7):1367. [21] Wu X F,Wang F E,Chen M Q,et al.A comprehensive study of the whole profiles of short-chain fatty acids in milk[J]. Journal of Dairy Science,2024,108(3):2206-2214. [22] Pestana J M,Gennari A,Monteiro B W,et al.Effects of pasteurization and ultra-high temperature processes on proximate composition and fatty acid profile in bovine milk[J]. American Journal of Food Technology,2015,10(6):265-272. [23] Kim H Y,Kim S H,Choi M J,et al.The effect of high pressure-low temperature treatment on physicochemical properties in milk[J]. Journal of Dairy Science,2008,91(11):4176-4182. [24] Fan R,Shi R,Ji Z,et al. Effects of homogenization and heat treatment on fatty acids in milk from five dairy species[J]. Food Quality and Safety,2023,7:fyac069. [25] Fox P F,Uniacke-Lowe T,McSweeney P L H,et al. Dairy Chemistry and Biochemistry[M].Springer, Cham,2015:69-144. [26] Ahlam E,Amr A,Maria A,et al.Microbial profile of heat-treated milk sold at local markets[J]. Alexandria Journal of Veterinary Sciences,2017,55(1):133. [27] Khan I T,Nadeem M,Imran M,et al.Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk[J]. Lipids in Health and Disease,2017,16(1):163. [28] Ajmal M,Nadeem M,Imran M,et al.Lipid compositional changes and oxidation status of ultra-high temperature treated Milk[J]. Lipids in Health and Disease,2018,17(1):227. [29] 魏光强,陈越,卓加珍,等.酸奶发酵和冷藏过程中品质评价及主要风味成分变化分析[J].食品与发酵工业,2019,45(18):113-119. [30] Kilic-Akyilmaz M,Ozer B,Bulat T,et al.Effect of heat treatment on micronutrients,fatty acids and some bioactive components of milk[J]. International Dairy Journal,2022,126:105231. [31] Yaru S,Chuantao P,Jicheng W,et al.Mesopic fermentation contributes more to the formation of important flavor compounds and increased growth of Lactobacillus casei Zhang than does high temperature during milk fermentation and storage[J]. Journal of Dairy Science,2022,105(6):4857-4867. [32] 刘振民. 乳脂及乳脂产品科学与技术[M].北京:中国轻工业出版社,201907:330. [33] 曹茜,王丹,袁永俊. 脂肪酶位置选择性及其应用在功能性结构甘油三酯合成中的研究进展[J].食品与发酵工业,2020,46(11):295-301. [34] Deeth H C.Lipolysis and Hydrolytic Rancidity[M]//McSweeney P L H,McNamara J P. Encyclopedia of Dairy Sciences (Third Edition). Oxford:Academic Press,2022:827-834. [35] Lu L,Xiuxiu Z,Yibo L,et al.Simulated in vitro infant gastrointestinal digestion of infant formulas containing different fat sources and human milk:Differences in Lipid Profiling and Free Fatty Acid Release[J]. Journal of Agricultural and Food Chemistry,2021,69(24):6799-6809. [36] Chen Y J,Zhou X H,Han B,et al.Composition analysis of fatty acids and stereo-distribution of triglycerides in human milk from three regions of China[J]. Food Research International,2020,133:109196. [37] Kang S,Yun J,Park H Y,et al.Analytical factors for eight short-chain fatty acid analyses in mouse feces through headspace solid-phase microextraction-triple quadrupole gas chromatography tandem mass spectrometry[J]. Analytical and Bioanalytical Chemistry,2023,415(25):6227-6235. [38] Wang F,Chen M,Luo R,et al.Fatty acid profiles of milk from Holstein cows,Jersey cows,buffalos,yaks,humans,goats,camels,and donkeys based on gas chromatography-mass spectrometry[J]. Journal of Dairy Science,2022,105(2):1687-1700. |
|
||