Abstract This study investigated the effects of total solids (TS) in the wet-mix and pasteurisation temperature on the whey protein (WP) denaturation, rheological behaviour, emulsifying properties and available lysine content of a model infant milk formula (IMF). IMF with 50% or 60% (w/w) TS were produced by wet-mix process and pasteurised at 75 °C or 100 °C for 18 s. Measurements were taken after dispersion, pasteurisation, homogenisation and spray-drying of wet-mix. Pasteurisation at 100 °C caused extensive WP denaturation (above 80%) and increased the viscosity. Available lysine content was 52% higher in powdered IMF obtained from wet-mixes pasteurised at 75 °C compared to 100 °C. A significant reduction in energy consumption could be achieved by producing IMF from 60% TS wet-mixes pasteurised at 75 °C, while obtaining powders with less than 7% WP denaturation, no loss of available lysine during processing and post-reconstitution stability for 2 h.

中文翻译：

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婴儿配方奶粉加工：湿混总固体和热处理温度对流变学、乳化和营养特性的影响

摘要 本研究调查了湿混和巴氏杀菌温度中总固体 (TS) 对乳清蛋白 (WP) 变性、流变行为、乳化特性和模型婴儿配方奶粉 (IMF) 的可用赖氨酸含量的影响。含有 50% 或 60% (w/w) TS 的 IMF 是通过湿混工艺生产的，并在 75°C 或 100°C 下巴氏杀菌 18 秒。在湿混合物的分散、巴氏杀菌、均化和喷雾干燥之后进行测量。100 °C 巴氏杀菌导致可湿性粉剂广泛变性（超过 80%）并增加粘度。与 100 °C 相比，从 75 °C 巴氏杀菌的湿混合物中获得的粉状 IMF 中的可用赖氨酸含量高出 52%。通过在 75 °C 下巴氏杀菌的 60% TS 湿混合物生产 IMF，可以显着降低能耗，