Effects of dynamic high-pressure processing on bioactive components of milk

Authors

AI Zheng-wen, State Key Laboratory of Dairy Biotechnology, Shanghai 200436, China;Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai 200436, China;Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, ChinaFollow
XU Zhi-yuan, State Key Laboratory of Dairy Biotechnology, Shanghai 200436, China;Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai 200436, China;Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
YE Jing-jin, State Key Laboratory of Dairy Biotechnology, Shanghai 200436, China;Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai 200436, China;Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China

Abstract

Milk contains a variety of bioactive ingredients, such as lactoferrin and immunoglobulin, which are beneficial to health. Reducing the loss of these proteins during processing has always been the focus of attention. Dynamic high-pressure processing technology, also known as ultra-high-pressure homogenization (UHPH), is one of the relatively novel processing technology means. In this review, the research progress of the heat load intensity and the retention of key nutrients in the processing of dairy products were summarized from the aspects of Maillard reaction products, lactoferrin, immunoglobulin and other bioactive ingredients and vitamin loss. Moreover, the development direction of ultra-high-pressure homogenization in dairy product processing was prospected.

Publication Date

10-20-2023

First Page

210

Last Page

214,222

DOI

10.13652/j.spjx.1003.5788.2022.80945

Recommended Citation

Zheng-wen, AI; Zhi-yuan, XU; and Jing-jin, YE (2023) "Effects of dynamic high-pressure processing on bioactive components of milk," Food and Machinery: Vol. 39: Iss. 7, Article 31.
DOI: 10.13652/j.spjx.1003.5788.2022.80945
Available at: https://www.ifoodmm.cn/journal/vol39/iss7/31

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