摘要
乳糖由于其在牛奶中含量的稳定性和所占比重,适合作牛奶热损伤研究分析。本文综述了乳糖在牛奶热处理过程中的变化,除了降解产生有机酸,还存在水解途径、美拉德途径和异构化途径三个可逆过程间的动态平衡,这三个途径常被单独用作牛奶热损伤分析。此外,本文还介绍了高效液相色谱法在热处理牛奶乳糖变化研究中的应用。
As its proportion and content stability in milk, lactose is suitable to cooperate the milk heat damage research analysis. This article reviewed the changes of lactose in milk during heat treatment, besides degradation to organic acid, there＇ s a dynamic balance among hydrolysis ways, MR ways and isomerization ways. Those three ways are often used to cooperate the milk heat damage research analysis alone. The application of HPLC in research of lactose in milk during heat treatment was also introduced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第9期222-226,共5页
Science and Technology of Food Industry
关键词
牛奶
乳糖
热处理
milk
lactose
heat treatment
