羊初乳热稳定性研究初探

本文以不同泌乳期的羊初乳为原料,研究了不同泌乳期的初乳的热稳定性,以及酸度,添加物磷酸盐、柠檬酸盐、蔗糖、钙离子、卡拉胶等对初乳热稳定性的影响。结果表明:初乳的热稳定性随泌乳期和pH值的增大而增大;磷酸盐、柠檬酸盐、蔗糖均对初乳的热稳定性有改善作用;而钙离子、卡拉胶使初乳的热稳定性下降。在80℃下初乳热稳定性改善最适条件为:pH6.9,柠檬酸0.02mol/L,磷酸盐0.2mol/L,蔗糖30%。

Preliminary Study on Heat Stability of Ovine Colostrum

Taking ovine colostrum from different lactating times as raw material,HCT,pH and food additives such as phosphate,citrate,Ca2+,sucrose and carrageenan were assayed to study the effects of these factors on the heat stability of colostrum.The results showed that the heat stability of colostrum increases with the increase of pH,whereas phosphate,citrate and sucrose are positive to enhance the stability,but Ca2+ and carrageenan are negative.The optimum conditions for the heat stability of colostrums are temperature 80℃,pH 6.9,citrate 0.02mol/L,phosphate 0.2 mol/L,and sucrose 30%.