骆驼乳营养成分及生物学功能研究进展

骆驼乳营养丰富,含有多种对人类健康至关重要的活性成分,其蛋白质组成模式优,不含有易引起过敏反应的β-乳球蛋白,富含乳铁蛋白、免疫球蛋白、溶菌酶等生物活性物质。不饱和脂肪酸、维生素和矿物质含量丰富,脂肪消化率高。骆驼乳独特的营养组成赋予其多种生物学功能,相关研究已证明其具有降血糖、抑菌、降血压、抗氧化、调节肠道菌群等多种生理活性,且致敏性低。骆驼乳中的免疫球蛋白、乳铁蛋白、溶菌酶等活性成分易在热处理的影响下丧失活性,因此骆驼乳活性成分和生物学功能的保留程度是确定骆驼乳相关产品热处理技术的重要指标。由于产量与加工技术的限制,对骆驼乳的利用远低于其潜在价值,全面了解骆驼乳的营养成分及组成对于明确其生物学功能、保持营养价值、获得理想的骆驼乳产品、开发适应骆驼乳产品的热处理技术至关重要。本文主要对骆驼乳的营养成分、生物学功能和热稳定性进行阐述,为骆驼乳的开发和利用提供理论基础。     

《乳品研发与质量安全》专题征稿函

正乳品是以生鲜牛(羊)乳及其制品为主要原料,经加工制成的产品。乳品种类繁多,营养丰富,具有多种生物活性物质。近年来,中国的乳品加工业快速发展,成为食品工业中增长最快的行业,乳制品消费市场正不断扩大并趋于成熟。鉴于此,本刊特别策划了"乳品研发与质量安全"专题,由东北农业大学乳品科学重点实验室霍贵成教授担任专题主编,主要围绕乳品种类、乳品研发、贮藏与加工方式、功能成分研究、检测方法、乳品的质量与标准等方面或您认为有意义的相关领域展开论述和研究,本专题计划在2018年3月出版。     

加工方式对苦荞中黄酮类化合物的影响研究进展

苦荞是传统的食药两用资源,含丰富的营养与功能成分,具有降糖、降脂、降压和抗炎等多种活性,已被开发成各类食品。黄酮类化合物是苦荞中主要的生物活性物质,对人体健康具有促进作用。芦丁和槲皮素是苦荞黄酮类化合物最主要的存在形式,不同加工方式对其含量及转化有显著影响,从而影响苦荞及其相关制品的功能活性和口感;然而目前缺乏相关的系统论述,不利于差异化苦荞健康产品的开发。本文综述了苦荞中黄酮类成分的稳定性和生物转化特性,以及制粉、萌发、发酵、热处理等几种常见加工方式对苦荞中黄酮类成分的影响规律,对苦荞加工过程中黄酮类成分的保持与转化具有重要指导作用,为开发针对性强的苦荞健康制品提供参考。     

马乳和驴乳中营养成分及加工技术研究进展

马乳及驴乳作为特色乳之一，具有较高的营养价值及功能特性，受到消费者的关注。然而，马乳及驴乳中溶菌酶、乳铁蛋白等特征性活性成分对热处理、酸碱等敏感，在产品加工方面有待进一步研究。因此，本文对比分析了马乳、驴乳与母乳、牛乳中营养成分的差异及生物活性功能，对目前马乳及驴乳的加工处理技术研究进行系统的评价，为马乳及驴乳产品加工和品质调控提供参考。     

《乳品研发与质量安全》专题征稿函

<正>乳品是以生鲜牛(羊)乳及其制品为主要原料,经加工制成的产品。乳品种类繁多,营养丰富,具有多种生物活性物质。近年来,中国的乳品加工业快速发展,成为食品工业中增长最快的行业,乳制品消费市场正不断扩大并趋于成熟。鉴于此,本刊特别策划了"乳品研发与质量安全"专题,由东北农业大学乳品科学重点实验室霍贵成教授担任专题主编,主要围绕乳品种类、乳品研发、贮藏与加工方式、功能成分研究、检测方法、乳品的质量与     

《乳品研发与质量安全》专题征稿函

<正>乳品是以生鲜牛(羊)乳及其制品为主要原料,经加工制成的产品。乳品种类繁多,营养丰富,具有多种生物活性物质。近年来,中国的乳品加工业快速发展,成为食品工业中增长最快的行业,乳制品消费市场正不断扩大并趋于成熟。鉴于此,本刊特别策划了"乳品研发与质量安全"专题,由东北农业大学乳品科学重点实验室霍贵成教授担任专题主编,主要围绕乳品种类、乳品研发、贮藏与加工方式、功能成分研究、检测方法、乳品的质量与     

《乳品研发与质量安全》专题征稿函

<正>乳品是以生鲜牛(羊)乳及其制品为主要原料,经加工制成的产品。乳品种类繁多,营养丰富,具有多种生物活性物质。近年来,中国的乳品加工业快速发展,成为食品工业中增长最快的行业,乳制品消费市场正不断扩大并趋于成熟。鉴于此,本刊特别策划了"乳品研发与质量安全"专题,由东北农业大学乳品科学重点实验室霍贵成教授担任专题主编,主要围绕乳品种类、乳品研发、贮藏与加工方式、功能成分研究、检测方法、乳品的质量与     

蓝莓加工技术研究概述及前景展望

本文综述了近年来蓝莓液态产品、干制品及功能成分提取等加工技术的研究进展,分析了我国蓝莓加工中存在的问题,并对加工前景进行了预测,以期为蓝莓制品的开发研究提供借鉴争参考。     

小麦、水稻和玉米胚芽的营养功能及胚芽食品的研究进展

小麦、水稻和玉米作为我国三大主粮,其籽粒中的胚芽富含多种营养素以及黄酮类物质、植物凝集素、植物甾醇、谷维素等多种植物化合物,是制备功能性食品的良好原料。本文综述了三大主粮的主要营养成分与生物活性成分,同时介绍了三种谷物胚芽在食品加工中的应用,包括在植物蛋白饮料、功能性油脂、面粉及其制品等一些食品和制品。     

预包装食品中转基因成分现状分析

目的 对市售预包装食品中转基因成分状况进行抽样分析,并对转基因食品标识制度进行探讨。方法 采用GB/T 38505—2020《转基因产品通用检测方法》,以大豆加工产品、玉米加工产品、油菜加工产品、水稻加工产品、马铃薯加工产品5个转基因作物加工产品为研究对象,通过检测10个能覆盖所有商业化转基因品系的片段,同时对玉米、大豆、油菜、水稻和马铃薯5大作物的内源基因进行检测。根据扩增结果可判断样品是否含有转基因成分。结果 抽检的42种产品中,共检出6批次大豆类制品、1批次马铃薯类制品、3批次玉米类制品含有转基因成分。结论 现有的预包装食品中有一定比例产品可检出转基因成分,需要进一步严格规范食品标识制度。     

掺假羊乳及其制品中牛乳的检测技术研究进展

羊乳具有营养价值高、蛋白质组成更接近人乳、脂肪球直径小及致敏性低等优点, 更利于人体消化吸收, 受到消费者和乳品企业的青睐。近年来我国羊乳产业发展迅速且潜力巨大, 但由于受羊乳产量和养殖规模的限制, 羊乳价格昂贵, 市场中存在羊乳及其制品掺假牛乳的现象, 且掺假手段多样, 难以辨别。为了保证消费者的健康和权益, 保障羊乳市场良性发展, 羊乳及其制品的纯正性、真实性检测已经成为热点研究方向。本文通过分析基于乳中蛋白质、脂肪和核酸差异的羊乳中牛乳掺假检测技术的研究现状, 介绍和探讨了各检测技术的基本原理及其在应用中的优缺点, 同时展望羊乳掺假检测技术的发展方向, 旨在为牛羊乳混合掺假检测技术的进一步发展提供资料参考和思路。     

液态羊乳的加工研究进展

进入营养健康时代,消费需求不断升级,功能、营养、个性化的产品越来越受到重视.羊乳一直是人类营养的重要组成部分,与牛乳相比,羊乳的营养价值相对较高,凝乳的形成更柔软,乳脂肪小球的比例更高,致敏性低,与人乳更接近,是许多重要营养素的良好膳食来源.除了羊乳的许多有益作用外,饲养山羊和绵羊的优势,如动物成本较低、对饲料和水的需...     

羊奶膻味脂肪酸代谢调控研究

山羊奶是一种营养完全的食品,含有能促进人类生长发育以及维持健康的必需营养成分,它所含各种营养成分的比例,大体适合人类的生理需要。发展山羊奶业不仅是对中国奶业数量上的补充,而且在品质上,与牛奶相比更具潜力。但是由于羊奶具有膻味,因此羊奶及其制品的市场占有率很低。研究证明羊奶中短、中链脂肪酸是造成膻味的主要原因。文章对近年来羊奶膻味与脂肪酸代谢及基因调控等的研究状况进行了综述。     

A 100-Year Review: Advances in goat milk research

In the century of research chronicled between 1917 and 2017, dairy goats have gone from simply serving as surrogates to cows to serving as transgenic carriers of human enzymes. Goat milk has been an important part of human nutrition for millennia, in part because of the greater similarity of goat milk to human milk, softer curd formation, higher proportion of small milk fat globules, and different allergenic properties compared with cow milk; however, key nutritional deficiencies limit its suitability for infants. Great attention has been given not only to protein differences between goat and cow milk, but also to fat and enzyme differences, and their effect on the physical and sensory properties of goat milk and milk products. Physiological differences between the species necessitate different techniques for analysis of somatic cell counts, which are naturally higher in goat milk. The high value of goat milk throughout the world has generated a need for a variety of techniques to detect adulteration of goat milk products with cow milk. Advances in all of these areas have been largely documented in the Journal of Dairy Science (JDS), and this review summarizes such advances.     

Maximizing the value of milk through separation technologies.

Milk is the source of a wide range of proteins that deliver nutrition to the most promising new food products today. Isolated milk proteins are natural, trusted food ingredients with excellent functionality. Separation technologies provide the basis for adding value to milk through the production of proteins that provide the food industry with ingredients to meet specific needs, not possible with milk itself or with other ingredients. The major milk proteins, casein and whey protein, can be isolated by manipulating their compositional and physical properties and then by using various separation technologies to recover the proteins. Additionally, they can be processed in various ways to create a wide range of ingredients with diverse functional characteristics. These ingredients include milk protein concentrate, milk protein isolate, casein, caseinate, whey protein concentrate, whey protein isolate, hydrolysates, and various milk fractions. Within each of these ingredient categories, there is further differentiation according to the functional and nutritional requirements of the finished food. Adding value to milk by expanding from consumer products to ingredients often requires different technologies, marketing structure and distribution channels. The worldwide market for both consumer products and ingredients from milk continues to grow. Technology often precedes market demand. Methods for the commercial production of individual milk components now exist, and in the future as clinical evidence develops, the opportunity for adding value to dairy products as functional foods with health benefits may be achieved. The research and development of today will be the basis of those value-added milk products for tomorrow.     

Invited review: Current production trends,farm structures,and economics of the dairy sheep and goat sectors

Dairy small ruminants account for approximately 21% of all sheep and goats in the world, produce around 3.5% of the world's milk, and are mainly located in subtropical-temperate areas of Asia, Europe, and Africa. Dairy sheep are concentrated around the Mediterranean and Black Sea regions, where their dairy products are typical ingredients of the human diet. Dairy goats are concentrated in low-income, food-deficit countries of the Indian subcontinent, where their products are a key food source, but are also present in high-income, technologically developed countries. This review evaluates the status of the dairy sheep and goat sectors in the world, with special focus on the commercially and technically developed industries in France, Greece, Italy, and Spain (FGIS). Dairy small ruminants account for a minor part of the total agricultural output in France, Italy, and Spain (0.9 to 1.8%) and a larger part in Greece (8.8%). In FGIS, the dairy sheep industry is based on local breeds and crossbreeds raised under semi-intensive and intensive systems and is concentrated in a few regions in these countries. Average flock size varies from small to medium (140 to 333 ewes/farm), and milk yield from low to medium (85 to 216 L/ewe), showing substantial room for improvement. Most sheep milk is sold to industries and processed into traditional cheese types, many of which are Protected Denomination of Origin (PDO) cheeses for gourmet and export markets (e.g., Pecorino, Manchego, and Roquefort). By comparing break-even milk price among FGIS countries, we observed the following: (1) most Greek and French dairy sheep farms were unprofitable, with the exception of the intensive Chios farms of Greece; (2) milk price was aligned with cost of production in Italy; and (3) profitable farms coexisted with unprofitable farms in Spain. In FGIS, dairy goat production is based on local breeds raised under more extensive systems than sheep. Compared with sheep, average dairy goat herds are smaller (36 to 190 does/farm) but milk yield is greater (153 to 589 L/doe), showing room for improvement. Goat milk is mainly processed on-farm into dairy products for national markets, but some PDO goat milk cheeses (e.g., Murcia al Vino) are exported. Processed goat milk is sold for local human consumption or dehydrated for export. Mixed sheep-goat (e.g., Feta) and cow-sheep-goat milk cheeses are common in many countries. Strategies to improve the dairy sheep and goat sectors in these 4 countries are proposed and discussed.     

绵羊奶组成和营养特性

绵羊奶是我国乳制品工业的"新增量",养殖规模和产奶量快速上升,然而,我国目前的绵羊奶产业水平还处于初级阶段,规模化加工制品几乎为零.绵羊奶营养价值高,总固形物在各种乳源中含量最高,除了具有较高含量的蛋白质、脂肪、矿物质和维生素以外,绵羊奶的活性功能因子丰富,乳铁蛋白、活性肽、乳脂肪球膜及低聚糖的组成、含量和生物活性与牛...     

Bioactive peptides: Production and functionality

Milk proteins exert a wide range of nutritional, functional and biological activities. Many milk proteins possess specific biological properties that make these components potential ingredients of health-promoting foods. Increasing attention is being focused on physiologically active peptides derived from milk proteins. These peptides are inactive within the sequence of the parent protein molecule and can be liberated by (1) gastrointestinal digestion of milk, (2) fermentation of milk with proteolytic starter cultures or (3) hydrolysis by proteolytic enzymes. Milk protein derived peptides have been shown in vivo to exert various activities affecting, e.g., the digestive, cardiovascular, immune and nervous systems. Studies have identified a great number of peptide sequences with specific bioactivities in the major milk proteins and also the conditions for their release have been determined. Industrial-scale technologies suitable for the commercial production of bioactive milk peptides have been developed and launched recently. These technologies are based on novel membrane separation and ion exchange chromatographic methods being employed by the emerging dairy ingredient industry. A variety of naturally formed bioactive peptides have been found in fermented dairy products, such as yoghurt, sour milk and cheese. The health benefits attributed to peptides in these traditional products have, so far, not been established, however. On the other hand, there are already a few commercial dairy products supplemented with milk protein-derived bioactive peptides whose health benefits have been documented in clinical human studies. It is envisaged that this trend will expand as more knowledge is gained about the multifunctional properties and physiological functions of milk peptides.     

The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability

Dried dairy ingredients are utilized in various food and beverage applications for their nutritional, functional, and sensory properties. Dried dairy ingredients include milk powders of varying fat content and heat treatment and buttermilk powder, along with both milk and whey proteins of varying protein contents. The flavor of these ingredients is the most important characteristic that determines consumer acceptance of the ingredient applications. Lipid oxidation is the main mechanism for off‐flavor development in dried dairy ingredients. The effects of various unit operations on the flavor of dried dairy ingredients have been investigated. Recent research documented that increased surface free fat in spray dried WPC80 was associated with increased lipid oxidation and off‐flavors. Surface free fat in spray‐dried products is fat on the surface of the powder that is not emulsified. The most common emulsifiers present in dried dairy ingredients are proteins and phospholipids. Currently, only an association between surface free fat and lipid oxidation has been presented. The link between surface free fat in dried dairy ingredients and flavor and flavor stability has not been investigated. In this review, some hypotheses for the role of surface free fat on the flavor of dried dairy ingredients are presented along with proposed mechanisms.     

羊乳中膻味形成机制及脱膻方法的研究进展

羊乳中含有丰富的脂肪酸及其他营养成分,是能引起人体过敏的乳制品的良好替代品。研究表明,羊乳中膻味的强弱与品种、饲料、环境和加工条件等因素有关,其中以挥发性支链脂肪酸的影响最为显著。本文主要论述了羊乳中膻味来源、形成机制,并评述了物理化学方法(热处理、紫外线照射、吸附剂、膻味掩蔽剂)、生物发酵方法和改善饲养条件对降低膻味的作用效果,可为今后新型低膻味羊乳及制品的开发提供理论依据和研究思路。