Effects of radio frequency heating on the glass transition, protein structure, and volatile compounds profile of commercial powdered infant formula milk

文献类型： 外文期刊

第一作者： Zhang, Yue

作者： Zhang, Yue;Wang, Linjie;Bu, Yanlong;Zhang, Shuhao;Qin, Yuanchang;Wang, Ruiyang;Mahmood, Naveed;Liu, Yanhong;Li, Xingyi;Pandiselvam, R.;Liu, Yanhong

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关键词： Radio frequency; Powdered infant formula milk; Glass transition; Protein secondary structure; Volatile organic compounds

期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）

ISSN： 0956-7135

年卷期： 2023 年 154 卷

页码：

收录情况： SCI

摘要： Radio frequency (RF) has found its potential in ensuring the safety of packaged powdered infant formula milk (PIFM). PIFM was processed by RF at different temperature-holding time treatments (70 degrees C-115 min, 75 degrees C-50 min, 80 degrees C-25 min, 85 degrees C-10 min, and 90 degrees C-5 min) to obtain 5-log reduction of Cronobacter sakazakii, and its physicochemical characteristics were investigated. Various RF treatments possessed insignificant effects on color difference (Delta E < 1.5), solubility (>99%), crystallinity (similar to 5%), surface chemical composition (>30% fat, 15%-20% protein, and 45%-50% lactose), and microstructure of PIFM. Lower temperature-longer holding time treatment as 70 degrees C-115 min caused 51% reduction in water activity and 71% reduction in moisture content, thereby considerably increasing the glass transition temperature of PIFM from 60.3 degrees C to 78.4 degrees C. Protein secondary structures were preserved; however, 75 degrees C-50 min and 80 degrees C-25 min treatments significantly (P < 0.05) decreased the alpha-helix structure. All RF heating conditions significantly (P < 0.05) altered the concentration of volatile organic compounds in PIFM and increased the relative abundance of lipid oxidation substances such as (E)-2-heptenal, 2-heptanone, and n-nonanal. PIFM can be treated at 90 degrees C for 5 min for better quality and processing efficiency.

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