关键词: 巴氏杀菌乳, 生物活性物质, 免疫球蛋白G, 乳过氧化物酶, 膜滤除菌

Abstract: Immunoglobulin G (IgG) and lactoperoxidase are bioactive components with high thermal sensitivity in milk. In this study, the changes in the IgG content and lactoperoxidase activity of milk during pasteurization and shelf-life storage were investigated. The results showed that homogenization temperature below 65 °C and homogenization pressure between 15 and 25 MPa had little effect on the two bioactive substances in milk. The combination of 72–76 ℃ and 15 s better retained the bioactive substances and membrane filtration was more effective than regular pasteurization in reducing the microbial load of milk. The IgG content and lactoperoxidase activity in pasteurized milk did not decrease significantly with storage time; however, long-term exposure to light could cause partial inactivation of lactoperoxidase in products with transparent packaging.

Key words: pasteurized milk, bioactive substances, immunoglobulin G, lactoperoxidase, membrane filtration