期刊
JOURNAL OF FOOD ENGINEERING
卷 273, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2019.109810
关键词
Infant milk formula (IMF); lactoferrin (LF); Ready-to-feed (RTF) formula; High pressure processing (HPP); Denaturation
资金
- New Zealand Goldmax Health Limited [33631]
- Food Industry Enabling Technologies programme - New Zealand Ministry of Business, Innovation and Employment [MAUX1402]
- New Zealand Ministry of Business, Innovation & Employment (MBIE) [MAUX1402] Funding Source: New Zealand Ministry of Business, Innovation & Employment (MBIE)
Ready-to-feed (RTF) Infant Milk Formula (IMF) is currently processed as UHT-sterilized to ensure safety, however, it incurs a significant loss of nutrients due to its high processing temperature (135 degrees C and above). Therefore, to retain heat-sensitive bioactives, pasteurized RTF liquid IMF could be a pragmatic approach as a new product development which would improve the quality of IMF. In this study, the effect of thermal (63-90 degrees C) and High Pressure Processing (HPP) of 300-600 MPa at 23 degrees C on denaturation of native bovine lactoferrin (LF) in reconstituted IMF was studied. Retention of LF was 94.6 and 91.9% at high temperature short time (HTST) conditions of 70.8 degrees C for 42 and 71 degrees C for 57 s, respectively, whereas HPP treatments retained only 66-83% LF. Furthermore, LF remarkably maintained its iron binding capacity and storage stability after HTST pasteurization, which together, confirm the possible application of conventional HTST pasteurization to treat LF-added RTF liquid IMF.
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