Changes in Maillard reaction products, volatile substances and active proteins of goat milk under different heat treatments

文献类型： 外文期刊

第一作者： Guo, Yinping

作者： Guo, Yinping;Zhao, Xiaoxuan;Zhang, Yumeng;Pang, Xiaoyang;Xie, Ning;Wang, Yunna;Lv, Jiaping;Zhang, Shuwen;Guo, Yinping;Li, Hongjuan;Yu, Jinghua

作者机构：

期刊名称：INTERNATIONAL DAIRY JOURNAL （ 影响因子：3.1； 五年影响因子：3.2 ）

ISSN： 0958-6946

年卷期： 2023 年 146 卷

页码：

收录情况： SCI

摘要： Goat milk was heated at 75, 90,105 and 120 & DEG;C for 5,15 and 30 s and at 137 & DEG;C for 4 sto analyse the effect of different heat treatment conditions on Maillard products, active proteins and volatile compounds. The contents of furosine (FRS) and 5-hydroxymethylfurfural (5-HMF) increased with increased heat treat-ment temperature and time. The 5-HMF and FRS contents in ultra-high temperature sterilised (UHT) goat milk were 1.31 & PLUSMN; 0.03 mg L-1 and 130.22 & PLUSMN; 0.15 mg 100 g-1 protein, respectively. The contents of a- lactalbumin and lactoferrin in UHT goat milk were 81.74 & PLUSMN; 0.67 and 11.49 & PLUSMN; 0.18 mg L-1, respectively. Compared with raw goat milk, acids and esters content decreased and ketones and alcohols content increased during heat treatments. The reduction in octanoic, decanoic and other acids potentially improved odour. These results provide a theoretical basis for the further development of goat milk products.& COPY; 2023 Elsevier Ltd. All rights reserved.

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