ABSTRACT

The current review focused on the effect of different thermal and non-thermal processing techniques on the structural and functional modifications of milk proteins. In thermal processing, denaturation in whey proteins takes place at the temperature range of 60–100°C. High temperature short time (HTST) treatment caused denaturation with the loss of secondary structure of proteins at temperature of 72°C for 15 minutes. Ultra-high temperature (UHT) treatment damaged β-lactoglobulins at higher temperature range of 135–140°C for 2 seconds. High-pressure processing (HP) (≤200-400 MPa) caused denaturation and aggregation of casein micelles with large molecular size. High-pressure homogenization with 350–400 MPa caused modification in structure of milk proteins and enhanced the solubility of whey proteins. Gamma irradiation with the dose of 3 kGy and 10 kGy crosslinked bands from α-lactalbumin and β-lactoglobulins respectively. At the dose of 32–64 kGy, crosslinking among caseinates appeared and molecular size of whey proteins increased. Dose of ultraviolet (UV) irradiation (254 nm) caused stability and improvement in the structure of whey proteins. Sonication treatment (20 W for 60 minutes) caused reduction in the size of casein micelles up to 1–4 nm.

摘要

目前的综述侧重于不同的热加工和非热加工技术对牛奶蛋白质结构和功能修饰的影响。在热处理中，乳清蛋白的变性发生在 60–100°C 的温度范围内。高温短时 (HTST) 处理导致变性，在 72°C 的温度下失去二级结构，持续 15 分钟。超高温 (UHT) 处理会在 135–140°C 的较高温度范围内破坏 β-乳球蛋白 2 秒。高压处理（HP）（≤200-400 MPa）导致大分子酪蛋白胶束变性和聚集。350-400 MPa 的高压均质会导致乳蛋白结构发生改变并提高乳清蛋白的溶解度。分别使用 3 kGy 和 10 kGy 交联条带的 α-乳清蛋白和 β-乳球蛋白的伽马辐射。在 32-64 kGy 的剂量下，酪蛋白酸盐之间出现交联，乳清蛋白的分子大小增加。紫外线 (UV) 照射 (254 nm) 的剂量导致乳清蛋白结构的稳定性和改进。超声处理（20 瓦，60 分钟）导致酪蛋白胶束尺寸减小至 1–4 nm。