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Conventional heating, ultrasound and microwave treatments of milk: fermentation efficiency and biological activities
International Dairy Journal ( IF 3.1 ) Pub Date : 2020-11-01 , DOI: 10.1016/j.idairyj.2020.104809
Aliakbar Gholamhosseinpour , Seyed Mohammad Bagher Hashemi , Leila Raoufi Jahromi , Abdollah Hematian Sourki

Abstract The individual and combined effects of ultrasound, microwave, and heat treatment of milk on L. acidophilus viability, lactate concentration and bioactive properties (radical scavenging capacity, proteases activities, peptide level, anticancer activity, α-amylase inhibition and exopolysaccharide content) during fermentation were investigated. It was notable that Lactobacillus acidophilus exhibited by far the best growth in microwave treated samples, while ultrasonicated microwaved samples had higher antioxidant and anticancer activities. The antioxidant activity of ultrasonicated microwaved milk at the end of fermentation was 13.9%, 44.7% and 77.3% higher than that of ultrasonicated autoclaved, microwaved and autoclaved samples, respectively. After 24 h fermentation, the average protease activity of the microwaved milk was 1.3–1.8 times more than the observed values in the other treated samples. The amount of exopolysaccharide, anticancer activity and α-amylase inhibition of ultrasonicated microwaved milk, especially after 8 h fermentation, were also significantly higher than those of the other treated milks.

中文翻译:

牛奶的常规加热、超声波和微波处理:发酵效率和生物活性

摘要 超声、微波和牛奶热处理对嗜酸乳杆菌活力、乳酸浓度和生物活性特性(自由基清除能力、蛋白酶活性、肽水平、抗癌活性、α-淀粉酶抑制和胞外多糖含量)的单独和联合影响。发酵进行了研究。值得注意的是,嗜酸乳杆菌在微波处理的样品中表现出迄今为止最好的生长,而超声波处理的微波样品具有更高的抗氧化和抗癌活性。超声波处理的微波牛奶在发酵结束时的抗氧化活性分别比超声波处理、微波处理和蒸压处理的样品高 13.9%、44.7% 和 77.3%。发酵 24 小时后,微波牛奶的平均蛋白酶活性为 1.3-1。比其他处理样品中的观察值多 8 倍。超声波处理过的微波牛奶的胞外多糖量、抗癌活性和α-淀粉酶抑制作用,尤其是在发酵8小时后,也显着高于其他处理过的牛奶。
更新日期:2020-11-01
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