Short communication: Decrease of lipid profiles in cow milk by ultra-high-temperature treatment but not by pasteurization
文献类型： 外文期刊
作者： Xu, Q. B. 1 ; Zhang, Y. D. 1 ; Zheng, N. 1 ; Wang, Q. 1 ; Li, S. 1 ; Zhao, S. G. 1 ; Wen, F. 1 ; Meng, L. 1 ; Wang, J. Q. 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Anim Sci, Lab Qual & Safety Risk Assessment Dairy Prod, Minist Agr, Beijing 100193, Peoples R China
2.Huazhong Agr Univ, Coll Anim Sci & Technol, Wuhan 430070, Peoples R China
关键词： cow milk; lipidomics; pasteurized treatment; UHT treatment
期刊名称：JOURNAL OF DAIRY SCIENCE （ 影响因子：4.034； 五年影响因子：4.354 ）
ISSN： 0022-0302
年卷期： 2020 年 103 卷 2 期
页码：
收录情况： SCI
摘要： Triglyceride (TG) and fatty acid profiles of raw (RM), pasteurized (PM, 85 degrees C for 15 s), and indirect UHT-treated (UM, 135 degrees C for 15 s) cow milk were investigated by a lipidomics approach. Ninety-four TG were identified and all were present at significantly lower concentrations in UM than in RM or PM, and free fatty acid contents were significantly higher in UM than in RM and PM, indicating that TG lipolysis occurred to a greater degree in UM than in RM and PM. In addition, UM contained significantly fewer unsaturated fatty acids (14 types) than those in RM and PM, including C14:1n-5, C15:1n-5, C16:1n-7, C17:1n-7, C18:1n9 cis, C18:2n-6 cis, C18:3n-3, C18:3n-6, C20:1, C20:2, C20: 3n-6, C20:3n-3, C20:4n-6, and C20:5n-3. However, we detected no significant differences between RM and PM in these fatty acids. In conclusion, UHT treatment, but not pasteurization, caused loss of the nutritional quality and bioactivity of cow milk lipid profiles.
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