Journal of Dairy Science and Biotechnology

  • 제35권4호
  • /
  • Pages.270-285
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  • 2017
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  • 2733-4554(pISSN)
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  • 2733-4562(eISSN)
한국낙농식품응용생물학회 (Korean Society of Dairy Science and Biotechnology)
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우유의 열처리가 우유품질과 영양가에 미치는 영향: IV. 우유의 열처리가 우유단백질의 이화학적 성질과 영양에 미치는 영향

Effects of Heat Treatment on the Nutritional Quality of Milk. IV. Effects of Heat Treatment on the Physical and Nutritional Properties of Milk Protein

  • 정종욱 (전남대학교 동물자원학부) ;
  • 정지윤 (전남대학교 동물자원학부) ;
  • 민태선 (제주대학교 생명공학부 동물생명전공) ;
  • 오세종 (전남대학교 동물자원학부)
  • Jung, Jong-Wook (Division of Animal Science, Chonnam National University) ;
  • Jung, Jiyoon (Division of Animal Science, Chonnam National University) ;
  • Mim, Tae Sun (Department of Animal Biotechnology, Jeju National University) ;
  • Oh, Sejong (Division of Animal Science, Chonnam National University)
  • 투고 : 2017.09.18
  • 심사 : 2017.12.26
  • 발행 : 2017.12.31
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초록

Among milk proteins, caseins are not subjected to chemical changes during heat treatment of milk; however, whey proteins are partially denatured following heat treatment. The degree of whey protein denaturation by heat treatment is decreased in the order of high temperature short time (HTST) > low temperature long time (LTLT) > direct-ultra-high temperature (UHT) > indirect-UHT. As a result of heat treatment, several changes, including variations in milk nitrogen, interactions between beta-lactoglobulin and k-casein, variations in calcium sulfate and casein micelle size, and delay of milk coagulation by chymosin action, were observed. Lysine, an important essential amino acid found in milk, was partially inactivated during heat treatment. Therefore, the available amount of lysine decreased slightly (1~4% decrease) after heat treatment, However, the influence of heat treatment on the nutritional value of milk was negligible. Nutritional value and nitrogen balance did not differ significantly between UHT and LTLT in milk. In conclusion, our results showed that heat treatment of milk did not alter protein quality. Whey proteins denatured to a limited extent during the heat treatment process, and the nutritional value and protein quality were unaffected by heat treatment.

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참고문헌

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피인용 문헌

  1. 우유와 유제품의 살균기술 vol.53, pp.3, 2020, https://doi.org/10.23093/fsi.2020.53.3.256