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Research confirms that the intensity of heat treatment affects the degree of milk immunologically active protein retention

 Last Update: 2021-12-01
 Source: Internet
 Author: User

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Recently, the Chinese Academy of Agricultural Sciences Beijing Animal Husbandry and Veterinary Research Institute milk product quality and risk assessment of scientific and technological innovation team to milk the active protein components in different heat treatment degree under strength retention have been studied and found that ultra-high temperature of 135 ℃ sterilization () may lead to The abundance of 15 kinds of whey protein with biological immune regulation function is significantly reduced, and the 85℃ sterilization process can better retain the functional activities of the above 15 kinds of whey protein .

Protein is the material basis for the immune defense function, and whey protein is an important small molecule protein in milk closely related to immune surveillance, defense and regulation, and is considered the "king of protein"

The research was funded by special funds for the construction of modern agricultural industrial technology system, and the scientific and technological innovation project of the Chinese Academy of Agricultural Sciences

Original link: https://doi.

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