Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk

被引：21

作者：

Reis, Mariza Gomes ^{[1
]}

Harris, Paul ^{[2
]}

Berry, Carole ^{[2
]}

Nguyen, Hanh ^{[1
]}

Maclean, Paul ^{[1
]}

Weeks, Mike ^{[1
]}

机构：

[1] AgResearch, Grasslands Res Ctr, Private Bag 11008, Palmerston North 4442, New Zealand

[2] AgResearch, Ruakura Agr Ctr, Private Bag 3123, Hamilton 3214, New Zealand

来源：

INTERNATIONAL DAIRY JOURNAL | 2020年 / 103卷

关键词：

HIGH-PRESSURE HOMOGENIZATION; FAT GLOBULE SIZE; HEAT-TREATMENT; BOVINE-MILK; FLAVOR; BIOAVAILABILITY; EMULSIONS;

D O I：

10.1016/j.idairyj.2019.104624

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Milk processing affects the molecular and supramolecular characteristics of milk. While many of these changes have been studied extensively, the effect of homogenisation on volatile components and lipids at different pressures and temperatures is still poorly understood. The aim of this study was to determine the effect of homogenisation pressure (0, 150, 250 and 350 bar) at different temperatures (45 degrees C, 60 degrees C and 80 degrees C) on the content of individual milk volatile components, phospholipids and triacylglycerols. The results demonstrated the importance of temperature and pressure (P > 0.001) on the formation of 2-heptanone. Temperature was the most important factor for significant (P > 0.05) loss of the milk fat globule membrane lipid phosphatidyletholamine (PE) from the milk serum. Moreover, a significant increase (P > 0.001) in the level of all triacylglycerols groups in the serum phase of homogenised milk was observed, independent of the temperature of the homogenisation process. (C) 2019 Elsevier Ltd. All rights reserved.

引用

页数：8

共 44 条

[1] Effect of ultra-high-pressure homogenization at moderate inlet temperatures on volatile profile of milk [J].

Amador-Espejo, G. G. ;

Gallardo-Chacon, J. J. ;

Juan, B. ;

Trujillo, A. J. .

JOURNAL OF FOOD PROCESS ENGINEERING, 2017, 40 (05)

[2]

[Anonymous], PACKAGE IMPERM PERMU

[3]

[Anonymous], R VERS 3 5 1

[4] Milk fat globule membrane coating of large lipid droplets in the diet of young mice prevents body fat accumulation in adulthood [J].

Baars, Annemarie ;

Oosting, Annemarie ;

Engels, Eefje ;

Kegler, Diane ;

Kodde, Andrea ;

Schipper, Lidewij ;

Verkade, Henkjan J. ;

van der Beek, Eline M. .

BRITISH JOURNAL OF NUTRITION, 2016, 115 (11) :1930-1937

[5]

BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911

[6] EFFECT OF TRIGLYCERIDE STRUCTURE ON FAT-ABSORPTION [J].

BRACCO, U .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1994, 60 (06) :1002S-1009S

[7] Effect of Processing Intensity on Immunologically Active Bovine Milk Serum Proteins [J].

Brick, Tabea ;

Ege, Markus ;

Boeren, Sjef ;

Boeck, Andreas ;

von Mutius, Erika ;

Vervoort, Jacques ;

Hettinga, Kasper .

NUTRIENTS, 2017, 9 (09) :1-14

[8] Flavour of Heated Milks. A Review [J].

Calvo, Marta M. ;

de la Hoz, Lorenzo .

INTERNATIONAL DAIRY JOURNAL, 1992, 2 (02) :69-81

[9] In Vitro Digestion of Lipids in Real Foods: Influence of Lipid Organization Within the Food Matrix and Interactions with Nonlipid Components [J].

Calvo-Lerma, Joaquim ;

Fornes-Ferrer, Victoria ;

Heredia, Ana ;

Andres, Ana .

JOURNAL OF FOOD SCIENCE, 2018, 83 (10) :2629-2637

[10] Effect of homogenization pressure on the milk fat globule membrane proteins [J].

CanoRuiz, ME ;

Richter, RL .

JOURNAL OF DAIRY SCIENCE, 1997, 80 (11) :2732-2739

← 1 2 3 4 5 →