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Effects of ultra-high-temperature processes on metabolite changes in milk

文献类型： 外文期刊

作者： Bai, Ge 1 ; Cheng, Long 1 ; Peng, Liying 1 ; Wu, Bin 2 ; Zhen, Yuguo 1 ; Qin, Guixin 1 ; Zhang, Xuefeng 1 ; Aschalew, Natnael D. 1 ; Sun, Zhe 1 ; Wang, Tao 1 ;

作者机构： 1.Jilin Agr Univ, Borui Dairy Sci & Technol R&D Ctr, Key Lab Anim Nutr & Feed Sci Jilin Prov, Key Lab Anim Prod Prod Qual,Coll Anim Sci & Techno, Changchun, Peoples R China

2.Jilin Acad Agr Sci, Inst Anim & Vet Sci, Changchun, Peoples R China

3.Changchun Borui Sci & Technol Co Ltd, Feed Engn Technol Res Ctr Jilin Prov, Postdoctoral Sci Res Workstat, Changchun, Peoples R China

4.Dilla Univ, Coll Agr & Environm Sci, Dilla, Ethiopia

5.Jilin Agr Univ, Coll Life Sci, Engn Res Ctr Bioreactor & Pharmaceut Dev, Minist Educ, Changchun, Peoples R China

关键词： gas chromatography-mass spectrometry; metabolites; milk; ultra-high-temperature sterilized

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.9； 五年影响因子：4.1 ）

ISSN： 2048-7177

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Processing can affect milk properties and alter the composition of milk metabolites, which has corresponding effects on milk flavor and quality. It is quite important to study the safe quality control of milk processing. Therefore, the purpose of this study was to identify metabolites at different steps of ultra-high-temperature-sterilized (UHT) milk processing using gas chromatography-mass spectrometry (GC-MS). These steps included raw milk, pasteurized milk (80 degrees C for 15 s), semi-finished milk (after pasteurizing, it was homogenized at 75 degrees C with pressure of 250 bar), UHT milk (at 140 degrees C for 10 s), and finished milk (homogenized UHT milk). A total of 66 metabolites were identified across all samples, including 30 metabolites in the chloroform layers of the milk samples and 41 metabolites in the water layers; 5 metabolites were found in both layers. The metabolites were primarily fatty acids, amino acids, sugars, and organic acids. For example, pasteurized and ultra-high-temperature-sterilized kinds of milk had lactose contents similar to those of raw milk, with increases in saturated fatty acids such as hexadecanoic acid and octadecanoic acid. Additionally, these findings indicated that these methods of processing can affect the contents of some components of milk. Therefore, from the perspective of milk's nutritional value and consumer health, the excessive heating of dairy products should be avoided and the milk heat treatment process should be standardized from the source.

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