EFFECT OF PEF AND OTHER EMERGING PROCESSES ON DAIRY BIOACTIVES

• 作 者: QSui[1]KRonacher[1]JMCoventry[2]RWilliams[2]HRoginski[1]WMichelski[3]CVersteeg[2]JWan[2]
• 机 构: Department of Food and Agribusiness,The University of Melbourne,Victoria,AUSTRALIA
• 出 处: 2009北京非热加工技术国际研讨会
• 发表日期: 2009年期

　　Dairy proteins including lactoferrin (LF) and lactoperoxidase (LP) have attracted a great interest worldwide due to their additional health and physiological benefits,and have been used as functional food ingredients.These bioactive dairy proteins are generally susceptible to conventional heat processing.Emerging non-thermal processing technologies,including pulsed electric field (PEF) and high pressure processing (HPP),offer a potential alternative to the existing heat preservation processes without the impairment of the biological properties of these ingredients.In the current study,the effects of PEF and HPP on the physicochemical and antimicrobial activities of LF and LP were investigated.