食品科学 ›› 2019, Vol. 40 ›› Issue (17): 156-161.doi: 10.7506/spkx1002-6630-20180927-306

• 食品工程 • 上一篇    下一篇

不同均质工艺处理对巴氏杀菌乳脂肪球膜蛋白质组成的影响

张瑞明,刘梦霞,王祎,刘晓辉,于景华   

  1. (1.天津科技大学食品工程与生物技术学院,天津 300457;2.内蒙古蒙牛乳业(集团)股份有限公司,北京 101107)
  • 出版日期:2019-09-15 发布日期:2019-09-23
  • 基金资助:
    国家自然科学基金面上项目(31671876);河北省科技计划项目(17227111D)

Effects of Different Homogenization Processes on Fat Globule Membrane Protein Composition of Pasteurized Milk

ZHANG Ruiming, LIU Mengxia, WANG Yi, LIU Xiaohui, YU Jinghua   

  1. (1. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Inner Mongolia Mengniu Dairy (Group) Co. Ltd., Beijing 101107, China)
  • Online:2019-09-15 Published:2019-09-23

摘要: 乳脂肪球大小和膜蛋白组分的变化决定了脂肪球稳定性,从而影响巴氏杀菌乳在贮藏期内的品质稳定性。本研究通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和液相色谱-质谱联用法分析不同预热温度(50、60、70?℃)和不同均质压力(20、30、40、45?MPa)对脂肪球膜蛋白的影响,并通过稳定性分析仪探究脂肪球膜蛋白变化与稳定性的关系。结果表明,均质工艺对脂肪球膜蛋白种类无显著影响,但对脂肪球膜蛋白的含量有一定影响:黄嘌呤氧化还原酶(xanthine dehydrogenase/oxidase,XO)、嗜乳脂蛋白(butyrophilin,BTN)、脂肪滴结合蛋白(adipophilin,ADPH)在预热60 ℃时的含量最低,黏液素(mucin 1,MUC1)在预热60 ℃时的含量最高,脂肪酸结合蛋白(fatty acid binding protein,FABP)、组织糖蛋白高碘酸烯夫6/7(periodic acid Schiff 6/7,PAS6/7)的含量随着预热温度的升高而减少,组织糖蛋白高碘酸薛夫IV(cluster of differentiation 36,CD36)的含量随着预热温度的升高而增多;XO、PAS6/7、BTN、ADPH、FABP在均质压力40 MPa时含量最低,CD36的含量随均质压力的增加而减少;脂肪球膜蛋白构成中,牛血清白蛋白(bovine serum albumin,BSA)、αs1-酪蛋白(casein,CN)和β-CN含量增加,其中BSA含量增加最明显。综上,推测均质工艺导致αs1-CN、β-CN和BSA组分参与了脂肪球膜的构建,并对脂肪球稳定性产生了积极的影响。

关键词: 乳脂肪球膜, 蛋白组分, 巴氏杀菌, 均质, 脂肪稳定性

Abstract: Changes in milk fat globule size and membrane protein composition determine the stability of fat globules, thereby affecting the stability of pasteurized milk during storage. In the present study, the effects of different preheating temperatures (50, 60 and 70 ℃) and homogenization pressures (20, 30, 40 and 45 MPa) on milk fat globule membrane (MFGM) proteins were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-tandem mass spectrometry (LC-MS/MS), and the relationship between changes in MFGM protein composition and stability was explored using a stability analyzer. The results showed that homogenization affected the amounts but not types of MFGM proteins. The lowest levels of xanthine dehydrogenase/oxidase (XO) activity, butyrophilin (BTN) and adipophilin (ADPH) and the highest content of mucin 1 (MUC1) were obtained after preheating at 60 ℃. The contents of fatty acid binding protein (FABP) and periodic acid Schiff 6/7 (PAS6/7) decreased with the increase of preheating temperature, whereas the opposite was observed for cluster of differentiation 36 (CD36). XO, PAS6/7, BTN, ADPH and FABP reached the lowest values at a homogenization pressure of 40 MPa, and CD36 decreased with the increase of homogenization pressure. The analysis of MFGM protein composition showed that the contents of bovine serum albumin (BSA), αs1-casein (CN) and β-CN increased, with the largest increase being observed for BSA. From the above results, it can be inferred that homogenization can lead to the involvement of BSA, αs1-CN and β-CN in the composition of MFGM and have a positive effect on the stability of milk fat globules.

Key words: milk fat globule membrane, protein composition, pasteurization, homogenization, fat stability

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