Effects of feed composition,protein denaturation and storage of milk serum protein/lactose powders on lactosylation

During whey powder production, the feed is subjected to several heat treatments which can cause lactosylation of proteins. In this study, lactosylation of whey proteins was evaluated in spray-dried powders before and after storage by varying the native protein fraction as well as the serum protein/lactose ratio in the powders. The lactosylation of native α-lactalbumin and β-lactoglobulin in the powders before storage was not affected to a large extent by the protein denaturation or if the feed had been heat treated in a high or low lactose environment. After storage (relative humidity of 23.5%, 30 °C, 25 days), the kinetic of lactosylation tended to increase with increasing native protein fraction and bulk protein content in the powders. An explanation could be that proteins dissolved in the lactose glassy structure might have a lower reactivity, while proteins present in the protein glassy structure with dissolved lactose may display higher lactosylation reactivity.     

Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage

The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g^?1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL^?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL^?1) compared to the control (61 ± 2.83 Miller units mL^?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus.     

Rates of Crystallization of Dried Lactose-sucrose Mixtures

The isothermal crystallization kinetics of glassy lactose/sucrose mixtures were studied at several storage temperatures (close to T_g and T_m). The kinetic parameters implicit in the Avrami equation were determined. Activation energies for transport (E_D) and surface nucleation (W*) were also found and correlated to the molar composition of the lactose/sucrose mixtures. A monotonic increase in the half crystallization time (t_1/z), Avrami index (n), % crystallization per day, activation energy for transport (E_D) and surface nucleation energy (W*) and a decrease in the crystallization velocity constants (K) were related to the increase in the lactose content of lactose/sucrose mixtures.     

基于三维多孔泡沫镍材料的乳糖传感器研究

提出了一种基于三维多孔泡沫镍的乳糖传感器,采用泡沫镍材料作为工作电极,铂电极作为对电极,在0.1 M的NaOH碱性环境中以循环伏安法(CV)和电流-时间曲线法(i-t)建立了乳糖定量检测方法,循环伏安扫描结果证明乳糖可以被泡沫镍氧化,电流-时间检测结果表明乳糖在0.2 mmol/L~3.5 mmol/L的线性浓度范围内,泡沫镍检测乳糖的灵敏度为9.433 1 mA/(cm2·mmol/L),检测限为6.8μmol/L.本文所研究的乳糖传感器具有响应速度快、成本低、高灵敏度、低检测限等优势,具有较好的实际应用价值.     

Impact of amorphous and crystalline lactose on milk chocolate properties

Chocolate mass of low viscosity is preferred for most applications. Milk powder influences processing behaviour, flow properties and taste of milk chocolate. The project aimed to investigate influences of skim milk powders containing amorphous or crystalline lactose on flow properties after producing samples by roller milling and conching or alternatively by ball milling. For the first case, it was found that mass consistency before roller milling is strongly influenced by lactose type; producers must specify it and adapt initial mass fat content. Little impact on final products was found after processing milk powders at equilibrium moisture. If predried powders are used for reducing conching time, crystalline lactose leads to chocolate with slightly lower viscosity. At ball mill processing, crystalline lactose resulted in significantly lower viscosity, for example 15% at 40 s^?1; thus, for this process, it can be recommended to use special milk powders high in crystalline lactose content.     

Production of 2,3-butanediol from diverse saccharides via fermentation

The present study aimed to evaluate the potential use of whey to produce 2,3-BD via the fermentation of lactose and its monosaccharides, glucose and galactose, in a synthetic culture medium (medium 9, M9) using a modified strain of Escherichia coli K12 MG1655 (E. coli JFR12) at a 0.1 L/L (10 vol%) inoculum ratio, 37 °C, atmospheric pressure, an initial pH 7.4, and 100 rpm for 72 h varying the saccharide concentration from 12.5, 25, and 50 g/L. The 2,3-BD yield was ∼80 % of the theoretical yield using 25 g/L of glucose and lactose, corresponding to 0.38 g/g saccharides at a fermentation time of 48 h (glucose) and 72 h (lactose). However, the 2,3-BD yield was halved (0.19 g/g galactose), fermenting 25 g/L of galactose at 48 h. Taking into account these results, two important conclusions were determined: i) E. coli JFR12 could transform galactose into 2,3-BD although its yield was half of the yield observed with glucose at 48 h; and ii) E. coli JFR12 was as efficient as other natural 2,3-BD producers such as Klebsiella species fermenting lactose. However, the E. coli strain has the advantage of being an innocuous strain. To the best of our knowledge, there is no other study presenting the production of 2,3-BD from galactose and lactose with a genetically modified E. coli strain.     

The compressibility and compactibility of different types of lactose

Objective: The purpose of this study was to investigate and quantify flow properties, compressibility, and compactibility of various pharmaceutical lactose powders found on the market today (DCL-11, DCL-21, M‐200, Flowlac-100, and Tablettose 70, 80, and 100). Methods: Flow properties were estimated by measuring flow time, angle of repose, and the Hausner ratio. Particle rearrangement was studied using Kawakita's linear model. Compressibility was studied using two ‘out-of-die’ methods: (i) the Heckel model and (ii) a modified Walker model. Compactibility was quantified using two methods: (i) the tensile strength profile (Cp) and (ii) the compactibility factor (Pr). Statistical approach was used to analyze the results. Results: Flow properties of all materials were passable or better, except for M-200, which has very poor flowability. Compressibility results demonstrated that the most compressible lactose is spray-dried grade of lactose (Flowlac-100) and the least compressible is milled lactose (M-200). Compactibility studies showed that β‐lactose (DCL-21) forms tablets with superior tensile strength in comparison with α-lactose. Conclusion: Results of the compressibility study showed that the discriminative power of modified Walker model is greater in comparison with Heckel model. Compactibility methods yield similar and comparable results.     

酶法水解乳糖与热处理偶联对牛乳Maillard反应的影响

旨在探讨乳糖水解程度及热处理方法与Maillard反应的关系,鲜牛乳用中性乳糖酶处理获得不同水解程度的低乳糖牛乳,然后对牛乳进行不同的热处理,处理后的样本进行Maillard反应程度评价。采用葡萄糖氧化酶法测定不同水解时间的牛乳中葡萄糖质量浓度和乳糖水解率,用高效液相色谱法和紫外分光光度法分别测定水解后牛乳经不同热处理后的糠氨酸和5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)含量及牛乳褐变程度的OD值。结果表明,随着乳糖水解时间的延长,牛乳中的葡萄糖含量呈增加的趋势,葡萄糖质量浓度从0.00 mg/100 m L增加到1 721.33 mg/100 m L,但增加趋势逐渐变缓;乳糖水解率从0%增加到70.33%,水解时间2.0 h后的牛乳水解率达到了50%以上。糠氨酸含量呈上升的趋势(P0.05),水解时间在3.0 h以上并经75℃、30 min热处理的牛乳,糠氨酸含量超过了190 mg/100 g pro;水解时间为0.5 h及以上并经75℃、15 s热处理的牛乳,糠氨酸含量超过了12 mg/100 g pro。生鲜牛乳和水解后经75℃、30 min热处理的牛乳,均未检测到5-HMF,水解后经75℃、15 s热处理的牛乳,随乳糖水解时间的延长,牛乳中5-HMF含量增加显著(P0.05)。牛乳的褐变程度随乳糖水解时间显著增加(P0.05),且乳糖酶水解后75℃、30 min热处理的牛乳的褐变程度明显高于75℃、15 s热处理的牛乳。本研究结果说明,乳糖经过酶水解后的牛乳,长时间热处理会加重乳Maillard反应,影响乳的蛋白质品质。     

乳糖法与LST法检测大肠菌群的差异性研究

目的:为了解乳糖法与LST法检测大肠菌群的差异,帮助产品标准的更改。方法:乳糖法与LST法分别对大肠杆菌标准菌液和8类食品进行检测。结果:对大肠杆菌标准菌液的检测,乳糖法和LST法在MPN95%可信限内都是准确的、可靠的。LST法比乳糖法的平均检出率高出143%。对8类食品的检测,2种方法总体上存在显著性差异,LST法比乳糖法的平均不合格率高82.41%。就个体来讲,当食品中含有较多大肠菌群时,两者的结果有显著差异;当样品中含有极少或者不含有大肠菌群时,两者的结果没有显著差异。结论:LST法比乳糖法的检出率高,修订产品标准时,对易被大肠菌群污染的产品应依据LST法的结果重新修订标准值。