不同前处理技术对超高温杀菌牦牛乳热稳定性提升作用

doi:10.7506/spkx1002-6630-20240927-212

食品科学 ›› 2025, Vol. 46 ›› Issue (14): 263-248.doi: 10.7506/spkx1002-6630-20240927-212

• 食品工程 • 上一篇

不同前处理技术对超高温杀菌牦牛乳热稳定性提升作用

曹洪宇，赵晓璇，王筠钠，谢宁，李旭，逄晓阳，吕加平，于景华，李红娟，张书文

（1.天津科技大学食品科学与工程学院，天津 300457；2.中国农业科学院农产品加工研究所，北京 100193）

发布日期:2025-06-20
基金资助:
中央引导地方资金项目（YDZX2024111；2024ZY0037）；国家奶牛产业技术体系项目（CARS-36）；上海奶业优势特色产业集群项目（2023）；中国农业科学院自有项目（G2022-IFST-04）

Enhancement of Thermal Stability of Ultra-high Temperature-Sterilized Yak Milk by Different Pretreatment Techniques

CAO Hongyu, ZHAO Xiaoxuan, WANG Yunna, XIE Ning, LI Xu, PANG Xiaoyang, LÜ Jiaping, YU Jinghua, LI Hongjuan, ZHANG Shuwen

(1. College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China)

Published:2025-06-20

摘要/Abstract

摘要： 以生牦牛乳为原料，对蛋白进行标准化，通过添加乳化盐、电渗析和树脂吸附等前处理技术，对超高温杀菌牦牛乳稳定性提升效果进行研究。通过测定乙醇稳定性、蛋白沉淀率、乳清蛋白变性率、动力学稳定性指数（turbidity stability index，TSI）以及进行傅里叶变换红外光谱（Fourier transform infrared spectroscopy，FTIR）和电感耦合等离子体质谱分析，对不同前处理对牦牛乳热稳定性的影响规律进行探究。结果表明，3 种前处理手段均能够显著提升超高温杀菌牦牛乳热稳定性。与标准化对照组相比，经树脂前处理的样品乳清蛋白变性率降低92.02%，可溶性钙的含量降低3.94%，蛋白沉淀率降低11.71%，平均TSI为2.94；经过电渗析前处理的样品乳清蛋白变性率降低90.15%，可溶性钙含量降低13.93%，蛋白沉淀率降低20.40%，平均TSI为1.33；经过乳化盐处理的样品乳清蛋白变性率降低84.69%，蛋白沉淀率增加18.39%。ζ-电位分析表明树脂处理组样品的电位绝对值最大，为22.83 mV，电渗析组电位绝对值仅次于树脂组，为19.57 mV，表明电渗析前处理也提高了超高温杀菌牦牛乳的热稳定性。FTIR表明，树脂与电渗析处理组样品超高温处理后，增加了α-螺旋结构的相对含量，降低了β-折叠的相对含量。综上所述，本研究明确了通过调整牦牛乳盐类平衡可提高其超高温稳定性，对液态常温牦牛乳加工具有指导意义。

关键词: 牦牛乳；热加工；离子交换；稳定性

Abstract: The enhancing effects of different pre-treatment techniques (addition of emulsifying salts, electrodialysis, and resin adsorption) on the stability of ultra-high temperature (UHT)-sterilized yak milk with standardized protein content was investigated by measurement of ethanol stability, protein precipitation rate, whey protein denaturation rate and turbidity stability index (TSI) as well as by using Fourier transform infrared spectroscopy (FTIR) and inductively coupled plasma mass spectrometry (ICP-MS). The results showed that all three pre-treatment methods significantly improved the heat stability of UHT-sterilized yak milk. Compared with the standardized control group, whey protein denaturation rate decreased by 92.02% and 90.15%, soluble calcium content by 3.94% and 13.93%, and protein precipitation rate by 11.71% and 20.40% in the samples treated by resin and electrodialysis, with an average TSI of 2.94 and 1.33, respectively. Whey protein denaturation rate decreased by 84.69%, and protein precipitation rate increased 18.39% in the emulsifying salt-treated sample. The resin-treated group had the highest absolute value of the zeta potential (22.83 mV), closely followed by the electrodialysis group (19.57 mV), suggesting that electrodialysis also improved the heat stability of UHT-sterilized yak milk. FTIR analysis revealed that after UHT treatment, both resin and electrodialysis groups showed an increase in the relative content of α-helix and a decrease in the relative content of β-sheet. In conclusion, this study demonstrates that adjusting the salt balance of yak milk can enhance its UHT stability, providing important guidance for the processing of UHT yak milk.

Key words: yak milk; thermal processing; ion exchange; stability

中图分类号:

TS252.42

曹洪宇，赵晓璇，王筠钠，谢宁，李旭，逄晓阳，吕加平，于景华，李红娟，张书文. 不同前处理技术对超高温杀菌牦牛乳热稳定性提升作用[J]. 食品科学, 2025, 46(14): 263-248.

CAO Hongyu, ZHAO Xiaoxuan, WANG Yunna, XIE Ning, LI Xu, PANG Xiaoyang, LÜ Jiaping, YU Jinghua, LI Hongjuan, ZHANG Shuwen. Enhancement of Thermal Stability of Ultra-high Temperature-Sterilized Yak Milk by Different Pretreatment Techniques[J]. FOOD SCIENCE, 2025, 46(14): 263-248.

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不同前处理技术对超高温杀菌牦牛乳热稳定性提升作用

Enhancement of Thermal Stability of Ultra-high Temperature-Sterilized Yak Milk by Different Pretreatment Techniques

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