Impact of nonthermal processing on different milk enzymes

被引：66

作者：

Ahmad, Talha ^{[1
]}

Butt, Muhammad Zubair ^{[1
]}

Aadil, Rana Muhammad ^{[1
]}

Inam-ur-Raheem, Muhammad ^{[1
]}

Abdullah ^{[2
]}

Bekhit, Alaa El-Din ^{[3
]}

Guimaraes, Jonas T. ^{[4
]}

Balthazar, Celso F. ^{[4
]}

Rocha, Ramom S. ^{[4
,5
]}

Esmerino, Erick A. ^{[4
]}

Freitas, Monica Q. ^{[4
]}

Silva, Marcia C. ^{[5
]}

Sameen, Aysha ^{[1
]}

Cruz, Adriano G. ^{[5
]}

机构：

[1] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38000, Pakistan

[2] Univ Vet & Anim Sci, Dept Food Sci & Human Nutr, Lahore 54000, Pakistan

[3] Univ Otago, Dept Food Sci, Dunedin 9054, New Zealand

[4] Univ Fed Fluminense, Fac Med Vet, BR-24230340 Niteroi, RJ, Brazil

[5] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, PCTA, Rua Senador Furtado 121, BR-20270021 Rio De Janeiro, Brazil

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2019年 / 72卷 / 04期

关键词：

Enzyme inactivation; Novel techniques; Ultrasound; Pulsed electric field; High-pressure processing; Irradiation; PULSED ELECTRIC-FIELD; HIGH-PRESSURE TREATMENT; HIGH HYDROSTATIC-PRESSURE; CONTINUOUS-FLOW; WHOLE MILK; ALKALINE-PHOSPHATASE; BIOACTIVE COMPOUNDS; INDIGENOUS ENZYMES; GAMMA-IRRADIATION; PROTEASE ACTIVITY;

D O I：

10.1111/1471-0307.12622

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Milk is highly perishable and deteriorates rapidly during storage. Although the thermal processing technologies successfully inactivate many enzymes and microorganisms up to a required level, they can negatively affect the natural flavour of dairy foods and decrease their nutritional value. Alternative nonthermal technologies have been established as an interesting approach to produce safe and healthy dairy products, without compromising their nutritional quality. These techniques have the ability to inactivate milk enzymes without affecting the milk quality. In addition, the combination of two different nonthermal techniques and mild heating has proven to be more effective to provide safety to milk when compared to the treatments alone. This review aims to evaluate the impact of nonthermal technologies, in particular, ultrasound, pulsed electric field, high-pressure processing and ultraviolet irradiation on milk enzymes.

引用

页码：481 / 495

页数：15

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