乳制品中主要乳蛋白检测技术的研究进展

乳制品含有人体所需的所有必需氨基酸,能够为各年龄阶段人群提供所需的部分营养物质和能量,乳蛋白因作为乳制品营养价值的物质基础及其潜在的过敏反应而备受关注。对乳蛋白组分的定性、定量分析是评价其营养价值和过敏特性的前提。目前针对乳制品中蛋白组分检测分析的方法主要包括电泳法、酶联免疫法、高效液相色谱法和液相色谱-质谱联用法等,该文综述了各类分析方法的研究进展及优势,以期为相关研究提供参考。     

功能性乳蛋白多肽在乳品中的应用

介绍了乳蛋白活性肽的来源及其国内外的发展状况，主要针对乳蛋白活性肽的各种生物活性在乳制品中的潜在应用价值，包括免疫调节、抗血栓、抗高血压、抗胆固醇、增强钙磷物质的有效吸收、改善食品质地风味等功效。     

乳蛋白体系流变学研究进展

乳蛋白体系的流变学特性与乳制品的质构和生产工艺关系密切。近年来,基于乳蛋白组分在食品中的重要性,食品科学家对乳蛋白体系的流变学性质进行了深入研究。文章就乳清蛋白和酪蛋白的凝胶特性以及乳清蛋白溶液的粘度流变特性作了介绍。     

热处理影响牛乳蛋白凝胶特性的研究进展

热处理是各种乳制品生产过程中不可或缺的工艺手段,热处理过程中乳体系的蛋白质会发生变化,影响制品的凝胶特性.介绍了牛乳酸凝胶的模型和酶凝胶的形成阶段,分析了加热过程中蛋白质可能发生的变化,简要阐述了热处理对凝乳效果的影响,指出热诱乳蛋白聚合物与凝乳的机制密切相关,旨在为乳制品加工中热处理的潜在影响提供理论参考.     

乳及乳制品中蛋白组分测定方法研究进展

乳蛋白是乳及乳制品中重要的组成成分,其含量和组成是影响营养、免疫等功能特性的重要因素.乳中蛋白组分复杂,不同组分含量差异大,随着乳蛋白功能特性研究的深入,快速准确测定乳蛋白组分的含量具有重要的意义和研究价值.本文对目前使用最多的酶联免疫法、毛细管电泳法、高效液相色谱法和高效液相色谱串联质谱法4类测定乳蛋白组分方法的原理...     

益生菌果蔬制品加工工艺

近些年,消费者对于饮食的关注点由营养摄取逐渐向功能性和健康性转变,益生菌产品因其营养特性受到消费者喜爱。益生菌产品载体以乳制品为主,但因乳糖不耐症、乳制品过敏等症状限制人们对益生菌乳制品的消费,非乳制益生菌产品日益受到青睐。近年来,中国的果蔬产量逐年增加, 2018年的果蔬产量达到9.6亿元,相比于2008年,总产量提升25%。果蔬中富含碳水化合物、酚类等适合益生菌生长繁殖的组分,可以作为替代益生菌乳制品发挥益生菌功能性的产品。因此,旨在结合益生菌总结发酵型果蔬制品和非发酵型果蔬制品两大类的加工工艺,并对加工中存在的问题进行探讨。     

转谷氨酰胺酶及其在食品工业中的应用

转谷氨酰胺酶是催化蛋白质分子之间交联的一种酶,对蛋白质的成胶能力、热稳定性、持水能力等功能特性有独特的改善作用。简要介绍了转谷氨酰胺酶的性质、功能特性和作用机理,详细阐述了转谷氨酰胺酶在食品工业中的应用,包括了肉制品、乳制品、水产品、植物蛋白制品、焙烤制品以及在食品包装及保藏等方面。     

热处理对乳蛋白消化特性影响的研究进展

乳蛋白为人体提供必需氨基酸,生物利用率高,是优质的蛋白质来源。在乳制品加工过程中,热处理会改变乳蛋白的空间结构及化学修饰,从而对乳蛋白的消化特性产生影响。热处理程度越剧烈,乳蛋白在胃中形成的凝块越松软,且变性乳清蛋白形成的聚集体有利于胃蛋白酶的消化。同时,热处理也改变了胃消化动力学及乳蛋白衍生生物活性肽的释放。热处理诱导的化学修饰如美拉德反应产物被认为降低了整体消化率,但近期研究也指出了其作为益生元的潜在功能。文章梳理了热处理对乳蛋白结构、功能性和营养性的影响,以期为乳制品的热处理工艺优化提供借鉴。     

加工处理对牛乳质量的影响和低乳糖奶的生产

近几年来，我国乳品工业由于产品结构的调整，生产、销售等方面都有较快的发展。就1999年而论，乳品行业完成产值147．9亿元；乳制品产量60．09万吨，液态奶产量约95万吨，比上年增长39．7％。由此可见，液态奶在我国发展很快，今后液态奶(包括酸奶)很有可能取代干乳制品成为我国的主要乳制品。但由于原料质量、生产水平、机械经程度、产品种类和加工处理等还存在一定问题，国内除少数几家乳品厂的液态奶质量达到较高水平外，     

乳清制品在乳制品中应用的探讨

1．前言乳清制品是乳制品的一类，它源自牛奶，是干酪生产的副产品，液体乳请经各种加工技术（包括膜技术，离子交换技术，真空浓缩，结晶，喷雾干燥技术，酶处理技术，速溶技术等）处理后制成各种类型的乳清粉（WP），乳清蛋白浓缩物（WPC）和乳糖等。由于其具有独特的性能，且价格比脱脂奶粉便宜，可用作经济的乳固体来源，所以在美国被广泛地作为冰淇淋、酸奶，仿乳制品等的原料，～九九六年十二月美国乳品出D协会技术顾问HUGUNIN博士与上海市乳品培训研究中心合作，探讨乳清制品替代脱脂奶粉在乳制品中应用的可能性，为此，设计了…     

概述乳制品加工中产生的生物活性肽

乳蛋白是许多生物活性肽的重要来源,主要的乳蛋白源生物活性肽有阿片样肽、降血压肽、免疫刺激肽、抗血栓肽和酪蛋白磷酸肽.文章对这些活性肽进行了介绍,并对乳制品(发酵乳和干酪)中的活性肽进行了讨论.乳制品中含有活性肽证明通过外源酶或微生物的作用可以将活性肽从乳蛋白中释放出来,这些肽的存在将促进乳制品的加工和消费.     

蛋白质组学技术及其在乳及乳制品中的应用研究进展

蛋白质组学技术是近年来生命科学研究的重要工具,在食品、医学及动植物研究领域具有独特优势。利用蛋白质组学技术研究乳及乳制品,深入阐明其中蛋白质的表达及动态变化已成为当前的研究热点。该文主要综述了蛋白质组学的概念、常用技术及应用领域,重点介绍蛋白质组学在乳及乳制品领域,特别是在乳脂肪球膜蛋白、乳清蛋白、乳及乳制品加工过程以及干酪制品中的研究应用,探讨了目前乳及乳制品蛋白质组学研究中存在的问题与局限,并对蛋白质组学及其在乳及乳制品中的应用前景进行了总结与展望,为应用蛋白质组学技术深入研究乳及乳制品提供了理论依据。     

Stabilizers: Indispensable Substances in Dairy Products of High Rheology

The functionality of stabilizers is apparent in many food applications including dairy products. The role of stabilizers like gelatin, pectins, alginates, carboxymethylcellulose, gums, ispghol, sago starch, and chitosan in the development of dairy products of high rheology, like yoghurt, ice cream, and flavored milk, is discussed in this review. Attention is also paid to comprehend on interactions among milk proteins, minerals, and other milk constituents with the reactive sites of stabilizers to get the desirable properties such as appearance, body and texture, mouthfeel, consistency. The role played by stabilizers in the control of syneresis and overrun problems in the high-rheology dairy products is also the topic of discussion.     

乳蛋白作为食品配料的价值与应用

通过对乳蛋白质体系的组成、结构、营养和物理化学性质的分析，阐述乳蛋白的价值以及富含优质蛋白的乳制品作为蛋白性配料的应用。同时介绍一些特殊乳蛋白如乳铁蛋白、免疫球蛋白等的市场前景。     

Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads

Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have anticancer, anti-atherogenic, antidiabetic, and antiobesity effects for human health. Separating milk fat into fractions has been accomplished to provide specific fractions to improve butter spreadability, modulate chocolate meltability, and provide texture for low-fat cheeses.     

Authenticity assessment of dairy products

The authenticity of dairy products has become a focal point, attracting the attention of scientists, producers, consumers, and policymakers. Among many others, some of the practices not allowed in milk and milk products are the substitution of part of the fat or proteins, admixtures of milk of different species, additions of low-cost dairy products (mainly whey derivatives), or mislabeling of products protected by denomination of origin. A range of analytical methods to detect frauds have been developed, modified, and continually reassessed to be one step ahead of manufacturers who pursue these illegal activities. Traditional procedures to assess the authenticity of dairy products include chromatographic, electrophoretic, and immunoenzymatic methods. New approaches such as capillary electrophoresis, polymerase chain reaction, and isotope ratio mass spectrometry have also emerged alongside the latest developments in the former procedures. This work intends to provide an updated and extensive overview since 1991 on the principal applications of all these techniques together with their advantages and disadvantages for detecting the authenticity of dairy products. The scope and limits of different tools are also discussed.     

Global Market for Dairy Proteins

This review examines the global market for dairy ingredients by assessing the global demand for dairy products in relation to major dairy ingredient categories. Each broad category of dairy ingredients is reviewed including its definition, production and trade status, key applications, and future trends. Ingredient categories examined include whole and skim milk powders (WMPs, SMPs), whey protein concentrates (WPCs) and whey protein isolates (WPIs), milk protein concentrates (MPCs) and milk protein isolates (MPIs), caseins, and caseinates. Increases in world population and improvements in socioeconomic conditions will continue to drive the demand for dairy products and ingredients in the future. Dairy proteins are increasingly recognized to have nutritional and functional advantages compared to many protein sources, and the variety of ingredients with different protein concentrations, functionality, and flavor can meet the needs of the increasingly global dairy consumption. A thorough understanding of the variety of ingredients, how the ingredients are derived from milk, and how the demand from particular markets affects the supply situation are critical elements in understanding the current ingredient marketplace.     

A 100-Year Review: Progress on the chemistry of milk and its components

Understanding the chemistry of milk and its components is critical to the production of consistent, high-quality dairy products as well as the development of new dairy ingredients. Over the past 100 yr we have gone from believing that milk has only 3 protein fractions to identifying all the major and minor types of milk proteins as well as discovering that they have genetic variants. The structure and physical properties of most of the milk proteins have been extensively studied. The structure of the casein micelle has been the subject of many studies, and the initial views on submicelles have given way to the current model of the micelle as being assembled as a result of the concerted action of several types of interactions (including hydrophobic and the formation of calcium phosphate nanoclusters). The benefits of this improved knowledge of the type and nature of casein interactions include better control of the cheesemaking process, more functional milk powders, development of new products such as cream liqueurs, and expanded food applications. Increasing knowledge of proteins and minerals was paralleled by developments in the analysis of milk fat and its synthesis together with greater knowledge of its packaging in the milk fat globule membrane. Advances in analytical techniques have been essential to the isolation and characterization of milk components. Milk testing has progressed from gross compositional analyses of the fat and total solids content to the rapid analysis of milk for a wide range of components for various purposes, such as diagnostic issues related to animal health. Up to the 1950s, research on dairy chemistry was mostly focused on topics such as protein fractionation, heat stability, acid–base buffering, freezing point, and the nature of the calcium phosphate present in milk. Between the 1950s and 1970s, there was a major focus on identifying all the main protein types, their sequences, variants, association behavior, and other physical properties. During the 1970s and 1980s, one of the major emphases in dairy research was on protein functionality and fractionation processes. The negative cloud over dairy fat has lifted recently due to multiple reviews and meta-analyses showing no association with chronic issues such as cardiovascular disease, but changing consumer misconceptions will take time. More recently, there has been a great deal of interest in the biological and nutritional components in milk and how these materials were uniquely designed by the cow to achieve this type of purpose.     

Innovative Uses of Milk Protein Concentrates in Product Development

Milk protein concentrates (MPCs) are complete dairy proteins (containing both caseins and whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the protein content of MPCs increases, the lactose levels decrease. MPCs are produced by ultrafiltration or by blending different dairy ingredients. Although ultrafiltration is the preferred method for producing MPCs, they also can be produced by precipitating the proteins out of milk or by dry‐blending the milk proteins with other milk components. MPCs are used for their nutritional and functional properties. For example, MPC is high in protein content and averages approximately 365 kcal/100 g. Higher‐protein MPCs provide protein enhancement and a clean dairy flavor without adding significant amounts of lactose to food and beverage formulations. MPCs also contribute valuable minerals, such as calcium, magnesium, and phosphorus, to formulations, which may reduce the need for additional sources of these minerals. MPCs are multifunctional ingredients and provide benefits, such as water binding, gelling, foaming, emulsification, and heat stability. This article will review the development of MPCs and milk protein isolates including their composition, production, development, functional benefits, and ongoing research. The nutritional and functional attributes of MPCs are discussed in some detail in relation to their application as ingredients in major food categories.