In this study,the interaction patterns between whey protein and lactose were investigated after different ratios of whey protein and lactose(1:2.5;1:3.0;1:3.5;1:4.0;1:4.5)were treated with two typical sterilization pr...In this study,the interaction patterns between whey protein and lactose were investigated after different ratios of whey protein and lactose(1:2.5;1:3.0;1:3.5;1:4.0;1:4.5)were treated with two typical sterilization process parameters in powdered products(68℃,20 min;72℃,15 min)and two typical sterilization process parameters in liquid products(121℃,10 min and 121℃,15 min).It was found that the degree of the Maillard reaction of whey protein-lactose solution increased with increasing lactose content,increasing sterilization temperature,or extending sterilization time,which was accompanied by changes in the protein structure of whey protein.In addition,glycosylation accelerates the decrease in free sulfhydryl content,decreasing surface hydrophobicity and decreasing fluorescence intensity.These findings highlight the advantages of designing protein-carbohydrate formulations with a high ratio of whey protein-lactose(1:2.5)to meet the requirements of the product standards for preterm/low-birth-weight infant formulas.When comparing only the sterilization processes of powder and liquid products,the pasteurization process of powder products significantly reduced the degree of the Maillard reaction caused by heat treatment and reduced protein denaturation.展开更多
Pasteurization,116 and 121℃sterilization were used in the development of Sichuan Industrial Huiguorou.The sensory,color,texture,lipid oxidation,preservation and flavor substance types and contents of the products wer...Pasteurization,116 and 121℃sterilization were used in the development of Sichuan Industrial Huiguorou.The sensory,color,texture,lipid oxidation,preservation and flavor substance types and contents of the products were determined,and the effects of different sterilization methods on product characteristics were compared.The results showed that pasteurization was the best way to maintain the edible quality of products,but the storage period of products was very short,so the products could only be quickly distributed and consumed.Sterilization at 116℃and sterilization at 121℃could ensure the shelf life of Huiguorou under non-refrigeration conditions,and effectively solve the problem of long-term storage and transportation of Sichuan meat dishes.However,higher temperature had more or less adverse effect on the flavor of the product,and the product texture was too soft.It suggested that the better way was to sterilize at 116℃,which had less adverse effect on the flavor of the product,and could greatly prolong the non-refrigerated storability of the product,and increase the content of aldehydes and esters,so as to improve the flavor.展开更多
基金financed by the National Key Research and Devel-opment Program of China(SQ2022YFF1100400).
文摘In this study,the interaction patterns between whey protein and lactose were investigated after different ratios of whey protein and lactose(1:2.5;1:3.0;1:3.5;1:4.0;1:4.5)were treated with two typical sterilization process parameters in powdered products(68℃,20 min;72℃,15 min)and two typical sterilization process parameters in liquid products(121℃,10 min and 121℃,15 min).It was found that the degree of the Maillard reaction of whey protein-lactose solution increased with increasing lactose content,increasing sterilization temperature,or extending sterilization time,which was accompanied by changes in the protein structure of whey protein.In addition,glycosylation accelerates the decrease in free sulfhydryl content,decreasing surface hydrophobicity and decreasing fluorescence intensity.These findings highlight the advantages of designing protein-carbohydrate formulations with a high ratio of whey protein-lactose(1:2.5)to meet the requirements of the product standards for preterm/low-birth-weight infant formulas.When comparing only the sterilization processes of powder and liquid products,the pasteurization process of powder products significantly reduced the degree of the Maillard reaction caused by heat treatment and reduced protein denaturation.
基金Open Project of Sichuan Key Laboratory of Culinary Science of Sichuan Tourism University(PRKX201905)Open Fund Project of Sichuan Key Laboratory of Meat Processing(20-R-11)Transformation of Scientific and Technological Achievements and Patent Implementation Project of Liangshan Prefecture(20CGZH0003).
文摘Pasteurization,116 and 121℃sterilization were used in the development of Sichuan Industrial Huiguorou.The sensory,color,texture,lipid oxidation,preservation and flavor substance types and contents of the products were determined,and the effects of different sterilization methods on product characteristics were compared.The results showed that pasteurization was the best way to maintain the edible quality of products,but the storage period of products was very short,so the products could only be quickly distributed and consumed.Sterilization at 116℃and sterilization at 121℃could ensure the shelf life of Huiguorou under non-refrigeration conditions,and effectively solve the problem of long-term storage and transportation of Sichuan meat dishes.However,higher temperature had more or less adverse effect on the flavor of the product,and the product texture was too soft.It suggested that the better way was to sterilize at 116℃,which had less adverse effect on the flavor of the product,and could greatly prolong the non-refrigerated storability of the product,and increase the content of aldehydes and esters,so as to improve the flavor.
