論文

査読有り
2016年9月1日

Pasteurization and changes of casein and free amino acid contents of bovine milk by low-pressure CO<inf>2</inf> microbubbles

LWT - Food Science and Technology
  • F. Kobayashi
  • ,
  • S. Odake
  • ,
  • T. Miura
  • ,
  • R. Akuzawa

71
開始ページ
221
終了ページ
226
記述言語
掲載種別
研究論文(学術雑誌)
DOI
10.1016/j.lwt.2016.03.042

© 2016 Elsevier Ltd The inactivation efficiency of a two-stage system with low-pressure CO2 microbubbles (two-stage MBCO2) on Escherichia coli in physiological saline (PS) and commercial sterilized bovine milk (CBM), and aerobic bacteria in unpasteurized bovine milk (UBM) was investigated. Furthermore, protease-resistance of casein and the free amino acid contents in the treated milk were measured. The number of surviving E. coli cells in PS and CBM by the two-stage MBCO2 decreased with increasing pressure in a mixing vessel or increasing temperature in a heating coil. A 3-log reduction in aerobic bacteria in UBM was achieved by two-stage MBCO2 after 1 min with the heating coil at 45 and 50 °C. Casein in UBM treated with only mixing vessel of two-stage MBCO2 was easier to be decomposed by thermolysin, although the casein warmed with the heating coil was difficult to be decomposed by thermolysin and papain. In addition, most of the free amino acid contents in UBM were decreased by the two-stage MBCO2. Therefore, it was suggested that limited inactivation of aerobic bacteria, and change of protease-resistance of casein and free amino acid contents in UBM were induced by two-stage MBCO2.

リンク情報
DOI
https://doi.org/10.1016/j.lwt.2016.03.042
Scopus
https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84977596489&origin=inward
Scopus Citedby
https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=84977596489&origin=inward
ID情報
  • DOI : 10.1016/j.lwt.2016.03.042
  • ISSN : 0023-6438
  • SCOPUS ID : 84977596489

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