乳清蛋白对直接超高温乳贮存稳定性的影响研究进展

直接超高温（direct ultra-high temperature，dUHT）牛乳是蒸汽直接接触牛乳快速加热，然后通过闪蒸迅速蒸发水分，具有热负荷能低、最大程度保留牛乳营养和风味等优点，有望成为继UHT乳的新一代高品质液态乳制品。目前我国dUHT乳产业尚处于起步阶段。虽然dUHT乳的营养全面，但其贮存过程中有时出现沉淀、老化凝胶等品质问题，影响了产品货架期。dUHT乳的贮存稳定性影响因素非常复杂，乳清蛋白的热不稳定性是影响dUHT乳贮存稳定性的主要原因之一。本文综述了dUHT乳生产基本原理，探讨了乳清蛋白分子间、乳清蛋白与酪蛋白和纤溶酶等物质之间的交联反应机制及其对dUHT乳贮存稳定性的影响，以期为dUHT乳的加工技术优化升级和我国dUHT乳的快速发展提供参考。

Advances in effect of whey protein on storage stability of direct ultra-high temperature milk

Direct ultra-high temperature (dUHT) milk is quickly heated by steam directly contacting milk, and then evaporates water through flash evaporation. dUHT milk has the advantages of low heat load and maximum retention of milk nutrition and flavor, it is expected to become a new generation of UHT milk. At present, the domestic dUHT milk industry is still in its infancy. Although dUHT milk has the advantages of comprehensive nutrition, it has quality problems such as sediment and aging gel during its storage, which affects its shelf life. The instability of dUHT milk is caused by many factors, and the thermal instability of whey protein is one of the main reasons that affect the storage stability of dUHT milk. In this paper, the principle of dUHT technology was introduced, and the intermolecular reaction of whey protein, the cross-linking reaction mechanism between whey protein and casein, plasmin and other substances and their effects on the storage stability of dUHT milk were discussed. It was expected to provide a reference for optimizing and upgrading dUHT milk processing and development in China.