以乳糖及其熱衍生物作為鮮乳受熱程度之指標

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Please use this identifier to cite or link to this item: http://140.128.103.80:8080/handle/310901/3759

Title:	以乳糖及其熱衍生物作為鮮乳受熱程度之指標
Other Titles:	Using Lactose and Its Heat Derivative as Indicator of Heat Intensity in Fresh Milk
Authors:	張文懋 Chang, Wen-Mao
Contributors:	周繼發 Chow, Chi-Fa 東海大學畜產與生物科技學系
Keywords:	乳糖;乳酮糖 lactose;lactulose
Date:	2005
Issue Date:	2011-04-27T09:06:33Z (UTC)
Abstract:	乳糖受熱後經由兩大路徑產生變化，其一為經異構化作用（isomerization）形成乳酮糖（lactulose）；另一為乳糖之熱衍生物與胺基酸相互反應發生蛋白質鍵結的梅納反應（Maillard reaction），形成安瑪多立產物（lactulosyllysine）。本研究係以高效能液相層析儀（HPLC）配備LiChroCART 100 NH2分離管柱，以氰甲烷：0.01 mol/L磷酸二氫鈉溶液（81：19）為移動相（1.0 mL/min），偵測生乳與還原乳分別以低溫長時間殺菌（LTLT）、高溫短時間殺菌法（HTST）、仿超高溫殺菌法（UHT）及滅菌法（sterilization）等處理後其葡萄糖、半乳糖、乳糖及乳酮糖等之變化。結果顯示鮮乳中葡萄糖與半乳糖的含量會隨著低溫長時間殺菌法、高溫短時間殺菌法、仿超高溫殺菌法及滅菌法等處理逐漸增加，乳糖則會隨之減少，乳酮糖則僅出現在滅菌鮮乳中，故藉此三者之含量，應可有效作為鮮乳係經何種受熱處理之辨識指標。當有乳粉還原乳存在時，其所佔的比例愈高，則乳中的碳水化合物會因加熱程度的不同而產生越趨明顯之變化，其中葡萄糖與半乳糖和乳酮糖含量顯著升高，而乳糖含量則趨減少；但就葡萄糖與半乳糖對乳酮糖之比例，經仿超高溫殺菌法之還原乳是隨著乳粉還原乳的比例增加而減少，而經滅菌法之還原乳則呈相反現象。 The changes of lactose in milk are through two routes after heating. One is the isomerization to form lactoluse, another one is the Maillard reaction in which lactose and its heat derivative interact with protein-bound amino acid to form lactulosyllysine. This study was using HPLC with LiChroCART 100 NH2 column and a mixture of acetonitrile-phosphate buffer (81:19) as mobile phase (1.0mL/min). The changes of glucose, galactose, lactose and lactulose were detected in raw milk and reconstituted milk which were treated with LTLT, HTST, UHT or sterilization heat process. As the result, after the heat treatment of LTLT, HTST, UHT and sterilization, the glucose with galactose contents increased gradually, and lactose decreased gradually. The lactulose only appeared in sterilization fresh milk. Therefore, wherewith the three carbohydrates content, should possibly be an effective indicator to identify the method of heat processing for fresh milks. When the powdered milk exited, the more proportion occupied, then the changes of carbohydrate in various heat intensity would be more distinct. The content of glucose with galactose and lactulose would increase signally, and the lactose content tended to decrease. The ratio of glucose with galactose to lactulose decreased with powdered milk proportion increased in reconstituted milk through UHT, but on the counter doctrine when heated through sterilization.
Appears in Collections:	[畜產與生物科技學系所] 碩博士論文

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