抑制牦牛乳制品脂肪氧化的研究进展

乳脂肪是牦牛乳中的主要营养成分,但其易氧化产生酸败。牦牛乳平均脂肪含量为5.51%,脂肪含量高于普通荷斯坦牛乳,且含有普通牛乳所没有的功能性脂肪酸。牦牛乳本身的高脂肪含量易使其乳制品受到各种内在因素和外在因素影响而发生脂肪氧化。深入分析影响牦牛乳脂肪氧化的因素,可以更好地控制牦牛乳制品的品质。本文综述了抑制牦牛乳制品脂肪氧化的内在和外在因素,并从自动氧化、光敏氧化和水分含量及酶引发的酶促氧化三个氧化途径对外在因素的影响的研究进展进行了阐述,研究各种因素如何影响其脂肪氧化的发生,对调控牦牛乳制品脂肪氧化和青藏高原牦牛乳产业化发展有着重要意义。

Research Progress in Inhibiting Fat Oxidation of Yak Dairy Products

Milk fat is the main nutrient in yak milk. However,it would oxidize easily to produce rancidity. The average fat content of yak milk is 5.51%,which is higher than that of ordinary Holstein milk. Yak milk also contain functional fatty acids which are not found in common milk. Such high fat content makes it easy for its dairy products to undergo fat oxidation due to various internal and external factors. In-depth analysis of these factors can control the quality of yak dairy products better. This review deals with the internal and external factors of prevent yak milk products lipid oxidation,and explains the external factors by three oxidation pathways,which are auto-oxidation,photo-oxidation,and enzymatic oxidation initiated by moisture content and enzyme. The paper also researchs how various factors affect the occurrence of fat oxidation. It is of great significance to regulate the fat oxidation of yak milk products and the industrialization of yak milk in Qinghai-Tibet Plateau.