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低乳糖牛奶生产工艺参数的研究 总被引:3,自引:1,他引:3
针对乳糖酶缺乏者的乳糖不耐受问题,研究如何生产乳糖水解率为60%以上的低乳糖牛奶。通过38,20,6℃不同水解温度,0.5,0.8,1.0,1.5g/kgN同乳糖酶添加量,不同作用时间等因素的单因素试验,确定了制作低乳糖牛奶的工艺参数。 相似文献
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针对低乳糖牛奶制备中的酶解工艺进行优化研究,采用正交试验设计考察了乳糖酶用量、酶解时间、酶解温度和pH等因素对乳糖水解率的影响。试验结果表明,最佳酶解工艺条件为:乳糖用量4000Nlu/L,酶解时间3h,酶解温度39℃,pH6.8,乳糖水解率可达76.6%,达到生产低乳糖牛奶产品的要求,满足乳糖不耐受症患者的需求。 相似文献
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乳糖是乳中惟一的碳水化合物,最易被人体吸收,被人体吸收后可变成多肽、氨基酸和脂肪酸,从而提高乳蛋白和乳脂的利用率。由于乳糖酶的缺乏,许多患有乳糖不耐受的人不能食用乳制品。从乳糖的含量、乳糖的消化代谢过程和乳糖不耐受的分类以及乳糖的营养功能进行阐述。 相似文献
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酵母乳糖酶对牛乳乳糖水解作用的研究 总被引:2,自引:0,他引:2
采用乳酸克鲁维酵母的乳糖酶(β-乳糖苷酶)对乳糖溶液、喷雾干燥脱脂奶以及全脂奶进行了试验,以确定将乳糖转化成单糖的最适条件。当牛奶中酶浓度为3u/ml时,于40℃反应2小时或4℃反应24小时,约60%的乳糖得以水解。随着乳糖浓度的增高,水解程度也有所提高。当酶浓度为10U/ml时,于40℃反应2小时,90%乳糖得以水解。用自制的乳酸克鲁维酵母的乳糖酶和加拿大lactaid Inc.生产的乳糖酶制剂lactaid水解乳糖无大的差异。 相似文献
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Factors affecting variations in the detailed fatty acid profile of Mediterranean buffalo milk determined by 2-dimensional gas chromatography 总被引:1,自引:0,他引:1
S. Pegolo G. Stocco M. Mele S. Schiavon G. Bittante A. Cecchinato 《Journal of dairy science》2017,100(4):2564-2576
Buffalo milk is the world's second most widely produced milk, and increasing attention is being paid to its composition, particularly the fatty acid profile. The objectives of the present study were (1) to characterize the fatty acid composition of Mediterranean buffalo milk, and (2) to investigate potential sources of variation in the buffalo milk fatty acid profile. We determined the profile of 69 fatty acid traits in 272 individual samples of Mediterranean buffalo milk using gas chromatography. In total, 51 individual fatty acids were identified: 24 saturated fatty acids, 13 monounsaturated fatty acids, and 14 polyunsaturated fatty acids. The major individual fatty acids in buffalo milk were in the order 16:0, 18:1 cis-9, 14:0, and 18:0. Saturated fatty acids were the predominant fraction in buffalo milk fat (70.49%); monounsaturated and polyunsaturated fatty acids were at 25.95 and 3.54%, respectively. Adopting a classification based on carbon-chain length, we found that medium-chain fatty acids (11–16 carbons) represented the greater part (53.7%) of the fatty acid fraction of buffalo milk, whereas long-chain fatty acids (17–24 carbons) and short-chain fatty acids (4–10 carbons) accounted for 32.73 and 9.72%, respectively. The n-3 and n-6 fatty acids were 0.46 and 1.77%, respectively. The main conjugated linoleic acid, rumenic acid, represented 0.45% of total milk fatty acids. Herd/test date and stage of lactation were confirmed as important sources of variation in the fatty acid profile of buffalo milk. The percentages of short-chain and medium-chain fatty acids in buffalo milk increased in early lactation (+0.6 and +3.5%, respectively), whereas long-chain fatty acids decreased (?4.2%). The only exception to this pattern was butyric acid, which linearly decreased from the beginning of lactation, confirmation that its synthesis is independent of malonyl-CoA. These results seem to suggest that in early lactation the mobilization of energy reserves may have less influence on the fatty acid profile of buffalo milk than that of cow milk, probably due to a shorter and less severe period of negative energy balance. Parity affected the profiles of a few traits and had the most significant effects on branched-chain fatty acids. This work provided a detailed overview of the fatty acid profile in buffalo milk including also those fatty acids present in small concentrations, which may have beneficial effects for human health. Our results contributed also to increase the knowledge about the effects of some of the major factors affecting buffalo production traits and fatty acid concentrations in milk, and consequently its technological and nutritional properties. 相似文献
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脂肪酸的组成和位置分布影响乳脂肪的物理和营养特性。本文测定了马奶和母乳总脂肪酸组分并且通过脂肪酶水解马奶和母乳脂肪,薄层色谱分离出2-甘油一酯,甲酯化后气相色谱测定了母乳和马奶中sn-2脂肪酸。结果表明,母乳中棕榈酸、油酸、亚油酸含量分别为19.07%、36.43%、23.73%,马奶中含量分别为24.47%、17.40%、4.78%。母乳sn-2位脂肪酸中饱和脂肪酸占59.41%,其中含棕榈酸48.36%,肉豆蔻酸6.00%,马奶sn-2位脂肪酸中饱和脂肪酸占71.46%,含棕榈酸47.00%,肉豆蔻酸12.48%。母乳脂肪酸的分布并非随机的,马奶脂肪酸分布类似于母乳,为母乳脂肪替代物的研究提供一定的数据支持及底物参考。 相似文献
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母乳、牛乳及山羊乳脂肪酸组成的差异分析 总被引:1,自引:0,他引:1
采用气质联用法(GC-MS)测定东北区域不同泌乳期的母乳及牛乳和山羊乳常乳脂肪酸组成,并对其组成和含量进行差异分析,旨在为母乳脂质组学及以牛羊乳为基质的婴儿配方食品提供一定的理论基础。结果表明:母乳中主要脂肪酸为棕榈酸、油酸、亚油酸等,其中油酸含量最为丰富。饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)含量在不同泌乳期存在差异,其中SFA差异显著(p<0.05),初乳、过渡乳和成熟乳SFA含量分别为36.16%、37.89%、38.10%。牛乳和山羊乳主要以SFA为主,山羊乳SFA含量最高(69.07%),SFA中辛酸和癸酸是羊乳的特征脂肪酸,其含量显著高于母乳和牛乳(p<0.05)。山羊乳中中链脂肪酸(MCFA)含量最高(21.03%),是牛乳的1.5倍。其中,母乳SFA:MUFA:PUFA的比例为1.41:1.29:1,牛乳为19.12:9.98:1,山羊乳为11.14:3.98:1,山羊乳脂肪酸组成在比例上更加接近母乳。山羊乳在婴儿配方食品开发方面有更高的优势和开发空间。 相似文献
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Survey of the fatty acid composition of retail milk in the United States including regional and seasonal variations 总被引:1,自引:0,他引:1
Consumers are increasingly aware that food components have the potential to influence human health maintenance and disease prevention, and dietary fatty acids (FA) have been of special interest. It has been 25 years since the last survey of US milk FA composition, and during this interval substantial changes in dairy rations have occurred, including increased use of total mixed rations and byproduct feeds as well as the routine use of lipid and FA supplements. Furthermore, analytical procedures have improved allowing greater detail in the routine analysis of FA, especially trans FA. Our objective was to survey US milk fat and determine its FA composition. We obtained samples of fluid milk from 56 milk processing plants across the US every 3 mo for one year to capture seasonal and geographical variations. Processing plants were selected based on the criteria that they represented 50% or more of the fluid milk produced in that area. An overall summary of the milk fat analysis indicated that saturated fatty acids comprised 63.7% of total milk FA with palmitic and stearic acids representing the majority (44.1 and 18.3% of total saturated fatty acids, respectively). Unsaturated fatty acids were 33.2% of total milk FA with oleic acid predominating (71.0% of total unsaturated fatty acids). These values are comparable to those of the previous survey in 1984, considering differences in analytical techniques. Trans FA represented 3.2% of total FA, with vaccenic acid being the major trans isomer (46.5% of total trans FA). Cis-9, trans-11 18:2 conjugated linoleic acid represented 0.55% total milk FA, and the major n-3 FA (linolenic acid, 18:3) composed 0.38%. Analyses for seasonal and regional effects indicated statistical differences for some FA, but these were minor from an overall human nutrition perspective as the FA profile for all samples were numerically similar. Overall, the present study provides a valuable database for current FA composition of US fluid milk, and results demonstrate that the milk fatty acid profile is remarkably consistent across geographic regions and seasons from the perspective of human dietary intake of milk fat. 相似文献
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采用气相色谱法对驼、牛、羊乳3 种乳中脂肪酸(fatty acids,FA)种类及含量进行比较。结果表明,3 种乳脂肪酸种类和含量差异显著。驼乳检测出33 种脂肪酸,棕榈酸相对含量最高((23.73±2.17)%);驼乳的多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)相对含量((4.09±0.54)%)显著高于牛乳和羊乳;牛乳中检测出29 种脂肪酸,棕榈酸相对含量最高((27.44±2.45)%);羊乳检测出34 种脂肪酸,且油酸相对含量最高((30.89±3.57)%)。3 种乳中羊乳单不饱和脂肪酸(monounsaturated fatty acids,MUFA)含量最高((35.26±3.86)%)。此外,结合主成分分析和相关性分析方法,对驼乳的脂肪酸含量进行进一步分析,结果显示,驼乳的饱和脂肪酸(saturated fatty acids,SFA)∶MUFA∶PUFA为1∶0.60∶0.08,驼乳更接近联合国粮食及农业组织/世界卫生组织推荐SFA∶MUFA∶PUFA为1∶1∶1。PUFA与短链脂肪酸(short-chain fatty acids,SCFA)、长链脂肪酸(long-chain fatty acids,LCFA)呈负相关,与n-6 FA相关性最大(0.978);SCFA与LCFA呈正相关,n-6 FA与n-3 FA呈正相关。 相似文献
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Recently, plant-based milk alternatives have gained popularity due to healthy food trends, sustainability concerns, and environmental repercussions. The current study is unique for the investigation of in vitro phenolic bioaccessibility, fatty acid composition, and sensory evaluation of plant-based milk from two different local kidney bean varieties grown in Turkey, oval and cherry. Kidney bean milk had 1.92–2.32% protein, which was slightly greater than other commercial plant-based milk alternatives. The majority of the fatty acids in the samples were α-linolenic acid (25.66–27.78%) and palmitic acid (18.95–23.08%). The total antioxidant capacity bio-accessibility of kidney bean milk was 154%–295% by cupric reducing antioxidant capacity (CUPRAC) and 50%–186% by α, α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging method while the total phenolic content bio-accessibility varied between 207%–266%. Overall acceptance of kidney bean milks varied between 2.9 and 4.1 out of 10. These findings presented that kidney bean milk is an alternative for the food industry with its rich bio-accessible antioxidant capacity and fatty acid profile although intense beany flavor detected during sensory analysis. 相似文献