文献类型：期刊文献

英文题名：Influence of processing conditions on reducing γ-aminobutyric acid content during fortified milk production

作者：Wang, Yaosong[1];Liu, Mingying[1];Zhao, Liming[1,2];Qiu, Yongjun[1];Zhuang, Yingping[1]

机构：[1]E China Univ Sci & Technol, R&D Ctr Separat & Extract Technol Fermentat Ind, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Bright Daily & Food Co Ltd, Ctr Technol, State Key Lab Dairy Biotechnol, Shanghai 200436, Peoples R China

年份：2015

卷号：72

起止页码：215

外文期刊名：FOOD RESEARCH INTERNATIONAL

收录：;EI(收录号：20151700772922);WOS:【SCI-EXPANDED(收录号:WOS:000356122600027)】；

基金：This study was supported by the Open Project Funding of State Key Laboratory of Dairy Biotechnology at Shanghai Bright Dairy & Food Co., Ltd. (grant SKLDB 2012-00) and the National High Technology Research and Development Program of China (grant 2014AA021202).

语种：英文

外文关键词：gamma-Aminobutyric acid; Milk; Processing conditions

摘要：The work studied the effects of processing conditions on the gamma-aminobutyric acid (GABA) loss during fortified milk production. Bovine milk or their proteins/lactose fractions (0.66% whey protein and 2.6% casein or 4.9% lactose, w/v) containing 0.05-1.0% added gamma-aminobutyric acid (w/w, based on bulk milk or these fractions) were subjected to a simulated milk technological process as following the sequential preheating (25-60 degrees C), homogenization (0-20 MPa), and pasteurization (62 degrees C/30 min, 72 degrees C/15 s, 95 degrees C/5 min, and 138 degrees C/2 s) or their unit processes to treat GABA. The resulting samples were characterized through GABA and lactose concentrations under various processing conditions. The amine and carboxyl groups and the structural characteristics of the resulting protein (lactose) were also examined through their concentrations (for lactose) and mass/spectral analyses, respectively. The results showed that the increase in temperature significantly promoted a reduction in GABA content. Whey protein fractions than caseins were primarily responsible for inducing GABA, whereas lactose had no remarkable effect on it. The rationale for GABA reduction is potential reactions with milk proteins/lactose, which preliminarily confirmed by the measurement of protein modification and lactose mass spectrometry. (C) 2015 Elsevier Ltd. All rights reserved.