• 食品工程 •

### 超巴氏杀菌对牛乳酪蛋白微观结构及凝聚性质的影响

1. （东北农业大学食品学院，黑龙江 哈尔滨 150030）
• 出版日期:2020-02-15 发布日期:2020-02-26
• 基金资助:
乳品科学教育部重点实验室开放课题（klds-18-004）

### Effect of Ultra-Pasteurization on Microstructure and Aggregation Properties of Casein from Bovine Milk

ZHANG Anqi, WANG Yuying, LI Rui, ZHOU Guowei, WANG Lin, WANG Xibo

1. (School of Food Science, Northeast Agricultural University, Harbin 150030, China)
• Online:2020-02-15 Published:2020-02-26

Abstract: The effect of ultra-pasteurization (121 ℃/5 s) on the microstructure and aggregation properties of casein in milk was investigated in comparison with non-thermally treated milk and two commonly used pasteurization treatments (65 ℃/30 min, and 72 ℃/15 s). The results showed that the particle size of casein increased significantly after ultra-pasteurization. Under transmission electron microscopy and scanning electron microscopy it was observed that ultra-pasteurization could destroy the casein micelle structure and result in large-scale cross-linking and coagulation, but the coagulation could result in a more uniform state of casein micelles. Differential scanning calorimetry (DSC) analysis showed that the samples treated with ultra-pasteurization had a slightly higher denaturation temperature than the casein micelles without heat treatment. The thermal stability of casein was increased after the second pasteurization treatment when compared with the other treatments, and the denaturation temperature was 99 ℃.