摘要
乳糖在赋予乳制品其独特特性和风味方面发挥着关键作用,同时在乳品的保鲜和维护消费者健康方面扮演着重要角色.乳糖与乳酸之间的关系塑造了乳制品风味的独特性,了解这种关系对于乳制品工业和品质控制至关重要.本文聚焦于乳糖在生牛乳中的降解机制及其降解产物对乳品质的影响,系统解析了乳糖的代谢途径,深入研究了影响乳糖降解产物生成的关键酶,包括β-半乳糖苷酶、磷酸-β-半乳糖苷酶、糖酵解(EMP)途径的酶以及乳酸脱氢酶,并探讨了乳糖降解产物(如乳酸、抗菌肽、双歧杆菌素和过氧化氢)对生牛乳品质的作用机制.
Abstract
Lactose plays a key role in giving dairy products their unique characteristics and flavor,while also plays an important role in keeping dairy products fresh and maintaining the health of consumers.The relation-ship between lactose and lactic acid shapes the unique flavor of dairy products,and understanding this relation-ship is essential for the dairy industry and quality control.This paper focused on the degradation mechanism of lactose in raw milk and the effects of its degradation products on milk quality,systematically analyzed the met-abolic pathway of lactose,and further studied the key enzymes that affected the generation of lactose degrada-tion products,including β-galactosidase,phospho-β-galactosidase,enzymes of Embden-Meyerhof-Parnas(EMP)pathway and lactate dehydrogenase.The mechanism of lactose degradation products(such as lactic acid,antimicrobial peptides,bifidobacterin and hydrogen peroxide)on milk quality was also discussed.[Chi-nese Journal of Animal Nutrition,2024,36(6):3491-3499]
基金项目
国家重点研发计划(2022YFD1301004)
中国农业科学院科技创新工程(ASTIP-IAS12)
国家奶牛产业技术体系(CARS-36)
维普
万方数据