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Research Progress of Citrus Fiber and Its Application in Dairy Products ZHANG Yulü Journal of Dairy Science and Technology    2023, 46 (2): 59-64.   DOI: 10.7506/rykxyjs1671-5187-20230213-008 Abstract （150）      PDF （1746KB）（1147）       Knowledge map    Save Citrus fiber is a kind of natural dietary fiber extracted from the peel of citrus fruits. It has many physiological functions such as lowering blood sugar, lowering blood lipid and regulating intestinal balance. The internal structure, physicochemical properties and processing properties of citrus fibers from different citrus fruits are different. At present, the commonly used extraction processes include physical, chemical and biological methods. How to improve the yield of the final product has always been a difficulty faced by the citrus industry. Citrus fiber has excellent water-holding capacity (WHC), emulsifying capacity and apparent viscosity, and it is widely used in the processing of dairy products. In addition, citrus fiber plays an irreplaceable role in the development of clean-label dairy products. This paper reviews the physicochemical properties, extraction processes and application in dairy products of citrus fiber, which is of reference significance for the research and application of citrus fiber. Related Articles | Metrics

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Progress in Research on the Nutritional Components of Donkey Milk LI Mohan, LIU Aicheng, ZHAO Shanshan, ZHAO Huiwen, ZHANG Juan, SONG Wanying, YUE Xiqing, ZHENG Yan Journal of Dairy Science and Technology    2022, 45 (6): 42-49.   DOI: 10.7506/rykxyjs1671-5187-20220819-051 Abstract （395）   HTML （11）    PDF （2411KB）（1131）       Knowledge map    Save Donkey milk is considered as an ideal substitute for human milk because of its high contents of whey protein, lactose, lysozyme, unsaturated fatty acids and vitamin C, and low contents of casein and fat. Additionally, donkey milk has various physiological functions, including hypoallergenic, bacteriostatic and anticancer activity. Thus, this review introduces readers to the nutritional composition of donkey milk, including proteins, amino acids, fats, minerals, vitamins., and compares it with that of human milk, bovine milk, buffalo milk, goat milk, and camel milk, in order to provide useful information for the comprehensive processing and utilization of donkey milk. Related Articles | Metrics

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Research Progress on Fungal Polysaccharides and Their Application in Lactic Acid Bacteria Fermented Products YANG Yang Journal of Dairy Science and Technology    2022, 45 (5): 44-52.   DOI: 10.7506/rykxyjs1671-5187-20220804-047 Abstract （332）   HTML （2）    PDF （2025KB）（1083）       Knowledge map    Save Fungal polysaccharides are a group of high polymers extracted from the fruiting body, mycelium or fermentation broth of fungi, and are one of the main bioactive substances in edible fungi. They are composed of a variety of monosaccharides and form a complex structure through the connection of chemical bonds, which makes them have a variety of biological activities such as anti-tumor, antioxidant, hypoglycemic, and hypolipidemic effects. They are often added to foods as prebiotics. In recent years, with the continuous exploration of fungal polysaccharides, rapid progress has been made in the extraction, purification, structure analysis, biological activities and product development of fungal polysaccharides. In this paper, the chemical composition, structure analysis and biological activities of fungal polysaccharides are summarized, and the development status and future prospects of lactic acid bacteria fermented foods incorporated with fungal polysaccharides are discussed, so as to provide reference for functional exploration of fungal polysaccharides and for future research to enrich the variety of lactic acid bacteria fermented products. Related Articles | Metrics

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Recent Progress in Research on the Physicochemical Properties and Microbial Metabolism of Yogurt Fermented by Lactic Acid Bacteria LIU Huiyao, PENG Fei Journal of Dairy Science and Technology    2024, 47 (3): 49-60.   DOI: 10.7506/rykxyjs1671-5187-20240505-029 Abstract （192）   HTML （8）    PDF （1686KB）（1012）       Knowledge map    Save Lactic acid bacteria, a group of microorganisms that can ferment sugars into lactic acid, are widely used in the production of yogurt products. Different lactic acid bacteria exhibit different fermentation characteristics, which not only alter the physicochemical properties of yogurt but also have a significant impact on its nutritional value. This paper reviews the relationship between yoghurt products and microbial metabolism with a special focus on the role and influence of microorganisms in yoghurt making. The production of yogurt relies on the fermentation of specific microorganisms, such as lactic acid bacteria, which not only convert lactose to lactic acid, change the pH and texture of yogurt, but also synthesize a range of bioactive substances, such as vitamins, thereby having a positive impact on the health of consumers. This paper summarizes recent advances in understanding the fermentation mechanism of yoghurt, revealing the contribution of microbial diversity to product characteristics. In addition, this paper also discusses the health benefits of microbial metabolites in yogurt, including improving intestinal health and enhancing immunity. It is hoped that this review will provide a scientific basis and technical guidance for the research and development of yogurt products. Related Articles | Metrics

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Advances in Sterilization Techniques for Dairy Products HONG Qing, LIU Zhenmin Journal of Dairy Science and Technology    2022, 45 (6): 50-54.   DOI: 10.7506/rykxyjs1671-5187-20211222-012 Abstract （525）   HTML （37）    PDF （1626KB）（851）       Knowledge map    Save Milk and dairy products are foods with high nutritional values. Sterilization techniques that can ensure the safety, long shelf life and stable nutritional value of milk and dairy products are of great interest to researchers. In this paper, we review recent progress in research on sterilization techniques in the dairy industry, illustrates the mechanism of thermal and non-thermal sterilization techniques, and discuss the effect of different sterilization techniques such as pasteurization, ultra-high temperature instantaneous sterilization, ultra-high pressure, ultrasonic and pulsed electric field on the microbial load, nutritional bioactives, flavor compounds, texture and chemical reactions of milk and dairy products. We hope that this review can provide useful information for the development and application highly bioactive dairy products. Related Articles | Metrics

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Research Progress on Yak Milk and Its Flavor Substances LIU Qingxue, XIAO Zijun Journal of Dairy Science and Technology    2022, 45 (5): 53-58.   DOI: 10.7506/rykxyjs1671-5187-20220706-040 Abstract （347）   HTML （10）    PDF （1899KB）（811）       Knowledge map    Save The yak is a species mainly distributed in and around the Qinghai-Tibet Plateau in China, and its special living environment makes yak milk unique in terms of nutritional value and flavor substances compared to cow’s milk, so that more and more consumers pay attention to yak milk. This paper summarizes the annual milk yield of yaks and the factors influencing it, and the nutritional composition, flavor substances, and flavor substance concentration and identification of yak milk from the perspective of the industrial chain of yak milk commercialization. This review can help to develop and utilize raw yak milk as high-quality commercial aseptic milk. Related Articles | Metrics

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Monosaccharide Composition and Antioxidant Activity of Exopolysaccharides of Lactobacillus plantarum ZHU Yuting, WEN Xin, XIANG Jun, GUO Jincai, JIN Huihua, LI Can, CHEN Tongqiang Journal of Dairy Science and Technology    2022, 45 (6): 7-11.   DOI: 10.7506/rykxyjs1671-5187-20220510-030 Abstract （283）   HTML （2）    PDF （1912KB）（782）       Knowledge map    Save The monosaccharide composition and antioxidant activity of extracellular polysaccharides from Lactobacillus plantarum were analyzed. Crude polysaccharides were obtained from the fermentation broth of Lactobacillus plantarum by water extraction and alcohol precipitation and were fractionated into two fractions (DZ-1 and DZ-2) by DEAE-52 cellulose column chromatography. The monosaccharide components of DZ-1 and DZ-2 were analyzed by gas chromatography, and their antioxidant activity was tested using 1,1-diphenyl-2-picrylhy drazyl (DPPH), hydroxyl radical, and 2,2’-diazo bis-3-ethyl benzothiazoline-6-sulfonic acid (ABTS) cation radical scavenging assays. DZ-1 was a homopolysaccharide composed of only glucose units, while DZ-2 was a heteropolysaccharide composed of arabinose and galactose with a content ratio of 46.03:53.89. Both DZ-1 and DZ-2 had the ability to scavenge DPPH, hydroxyl and ABTS cation radicals. Related Articles | Metrics

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Computer Simulation of Molecular Docking of α-Lactalbumin with Saponins HU Jialun, JIANG Zhanmei Journal of Dairy Science and Technology    2022, 45 (4): 1-6.   DOI: 10.7506/rykxyjs1671-5187-20220505-025 Abstract （191）   HTML （10）    PDF （4672KB）（781）       Knowledge map    Save Small molecule saponins are highly physiologically active and exert their biological effects only when interacting with biomolecules in the target cells in the human body. α-Lactalbumin (α-LA) is a globular protein that binds to hydrophobic ligands and has been used as a functional ingredient in the food industry. In this study, the interaction between two types of saponins (dammarane-type and oleanane-type) and α-LA was investigated using computer simulations, and their interaction patterns were imaged. The molecular docking results showed that each type of saponins binds to amino acid residues within the active pocket of α-LA via hydrophobic interactions and hydrogen bonding. However, dammarane-type saponins are more complex in structure, providing more binding sites, and they form hydrogen bonds via greater force. Related Articles | Metrics

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Isolation, Identification and Heat Resistance of Bacillus from Raw Milk HOU Xiaxia, WANG Yunxia, LIU Lijun, LI Cuizhi, LÜ Zhiyong Journal of Dairy Science and Technology    2022, 45 (6): 1-6.   DOI: 10.7506/rykxyjs1671-5187-20220913-057 Abstract （552）   HTML （15）    PDF （2441KB）（747）       Knowledge map    Save A small amount of bacterial spores with strong tolerance still exist in raw milk after sterilization and can multiply under certain conditions, causing a serious impact on product quality and consumer health. In this study, raw milk samples containing Bacillus were collected to isolate aerobic Bacillus and thermophilic aerobic Bacillus. The isolates obtained were identified based on their morphological, physiological, biochemical and molecular biological characteristics, and the heat resistance of the isolated thermophilic aerobic Bacillus was studied. Results showed that 10 strains of Bacillus were isolated from the milk samples, of which three were thermophilic aerobic Bacillus and seven were aerobic Bacillus. Among them, Bacillus coagulans and Bacillus clausii could tolerate heat treatment at 115 ℃ for 15 min. All Bacillus in raw milk could be killed by heat treatment at 121 ℃ for 20 min which decreased the number of spores by four orders of magnitude. The dominant Bacillus species in raw milk were Bacillus subtilis, Bacillus cereus, Bacillus pumilus, Bacillus licheniformis, Bacillus circulans, Bacillus gelatini, Bacillus amyloliquefaciens, Bacillus coagulans, and Bacillus clausii. Bacillus coagulans and Bacillus clausii had stronger heat resistance and could tolerate heat treatment at 115 ℃ for 15 min. Related Articles | Metrics

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Progress in Research on Iron Supplements and Polypeptide-Iron Complexes ZHONG Liwen, LU Yingrui, ZHANG Weibing, GUO Zhaobin, ZHANG Jinliang, WEN Pengcheng Journal of Dairy Science and Technology    2022, 45 (4): 63-69.   DOI: 10.7506/rykxyjs1671-5187-20220605-033 Abstract （754）   HTML （28）    PDF （2427KB）（728）       Knowledge map    Save As the most common type of anemia, iron-deficiency anemia has attracted more and more attention. With the change of nutrition and health needs and the enhancement of safety awareness, there has been increasing interest in the research and development of oral iron supplements with good iron supplementation effect, easy absorption, small side effects and high safety. This paper reviews recent progress in the development and research of iron supplements. In this paper, the raw material source, structure, action mechanism, preparation, application, and digestion and absorption mechanism of iron protein succinate are reviewed, and future prospects of polypeptide-iron complexes and iron protein succinate are discussed. We anticipate that this review will provide a theoretical basis for the research and development of iron supplements. Related Articles | Metrics

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Immunoglobulin G Content and Lactoperoxidase Activity in Milk during Pasteurization and Storage ZHANG Fenghua Journal of Dairy Science and Technology    2022, 45 (5): 7-10.   DOI: 10.7506/rykxyjs1671-5187-20220718-042 Abstract （452）   HTML （8）    PDF （2102KB）（690）       Knowledge map    Save 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. Related Articles | Metrics

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Research Progress on Isolation, Preparation and Functional Characteristics of Postbiotics and Their Applications in Dairy Products LI Yue, REN Dayong Journal of Dairy Science and Technology    2024, 47 (3): 61-70.   DOI: 10.7506/rykxyjs1671-5187-20240415-023 Abstract （115）   HTML （3）    PDF （1742KB）（636）       Knowledge map    Save Probiotics have been extensively researched for their health advantages, but their poor stability and viability prevent them from being used in foods and medicine on a larger scale. Compared with probiotics, postbiotics have the advantages of higher safety and stability in its existing form, which avoids the limitation of probiotics. In 2021, the International Scientific Association for Probiotics and Prebiotics defined postbiotics as preparation of inanimate microorganisms and/or their components that confers a health benefit on the host including bacterial components and metabolites, such as cell-free supernatant, cell lysate, extracellular polysaccharide, peptidoglycan, short-chain fatty acids, and organic acids. Postbiotic components exhibit varying beneficial effects on the host, such as regulating immunity and lipid metabolism, anti-inflammatory, antioxidant, anti-tumor, and antibacterial activities, and on product processing as an antibacterial, stabilizing and emulsifying agent. This paper provides an overview of the methods for separating, preparing and identifying postbiotics. It also summarizes the potential functional characteristics of probiotics, their processing characteristics in dairy products and their potential application value. This review provides a theoretical basis for the application of postbiotics as good raw materials in the medical and food fields. Related Articles | Metrics

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Effect of Different Nutrients on Allergenicity of Milk Protein: A Review LIU Yanchen, WANG Qi, XU Yunpeng, MU Guangqing, QIAN Fang, ZHU Xuemei Journal of Dairy Science and Technology    2022, 45 (4): 57-62.   DOI: 10.7506/rykxyjs1671-5187-20220508-027 Abstract （244）   HTML （0）    PDF （1788KB）（571）       Knowledge map    Save Milk protein is an important source of dietary protein for humans. In the modern food industry, milk and milk protein have become essential components in various processed foods. Milk protein is one of the most common allergens, and the problem of food allergies caused by milk protein has become a topical issue in the field of food safety. With the development of the dairy industry, non-milk derived food ingredients have been introduced in various dairy products, which may interact with milk protein, altering the protein’s structure and affecting its antigenic epitopes and consequently its allergenicity. Herein, we discuss the effects of food components on milk protein allergenicity from macronutrients, micronutrients and functional activities contained in the food base, and other substances. We hope that this review can improve the scientific understanding of milk protein allergenicity in food components, guide food processing safety to reduce milk protein allergenicity, and provide a basis for food allergenicity risk assessment. Related Articles | Metrics

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Effect of Coconut Milk Content on the Quality of Coconut Yogurt LI Wei Journal of Dairy Science and Technology    2022, 45 (6): 12-17.   DOI: 10.7506/rykxyjs1671-5187-20220930-062 Abstract （306）   HTML （3）    PDF （2561KB）（534）       Knowledge map    Save Coconut milk contains a lot of fat, so addition of coconut milk will have a great influence on the texture, flavor and stability of fermented products. The effects of different amounts of coconut milk (20%–60%) on the quality of coconut yogurt were studied in terms of its fermentation rate, texture properties, rheological properties and shelf life stability. The results showed that the fermentation rate was faster when more than 40% coconut milk was added. The centrifugation test and the Lumisizer stability analysis showed that coconut yogurt with more than 40% coconut milk had a good stability without syneresis or precipitation. Yogurt with 40%–50% coconut milk had moderate hardness, slightly pasty and smooth mouthfeel. After stirring, the viscosity of the product decreased, making it convenient to be drunk. Therefore, yogurt with 40%–50% coconut milk (containing 12%–15% fat) had good quality. Related Articles | Metrics

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Research Progress on Vitamin A in Human Milk and Its Health Effects on Infants and Young Children JIA Hongxin, SU Miya, CHEN Wenliang, LIU Haian Journal of Dairy Science and Technology    2022, 45 (5): 38-43.   DOI: 10.7506/rykxyjs1671-5187-20220510-031 Abstract （293）   HTML （0）    PDF （1960KB）（533）       Knowledge map    Save Human milk contains various types of vitamin A (VA), such as retinol, β-carotene, β- cryptoxanthin, α-carotene, lycopene and lutein. The content of VA is different among colostrum, transitional milk and mature milk, but it generally decreases with the duration of lactation. For instance, the content of retinol, the most abundant type of VA in human milk, is 478–1 920, 440–1 270 and 178–825 mg/L in colostrum, transition milk and mature milk, respectively. The VA content in human milk is not only affected by lactation time, but also related to regions, the diet of lactating mothers, the fat content of human milk, etc. This paper summarizes the types, contents, influential factors and health effects (visual health, immune health, growth and development, etc.) of VA in breast milk from different countries and regions, in order to provide a basis for the development of infant formula milk powder. Related Articles | Metrics

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Determination of Six Quaternary Ammonium Disinfectant Residues in Food for Special Medical Purposes by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry SUN Lei, ZHANG Mingxing, ZHAI Hongwen, MA Junmei, ZHANG Chunlin, REN Xiaowei, CAO Meirong Journal of Dairy Science and Technology    2023, 46 (3): 12-16.   DOI: 10.7506/rykxyjs1671-5187-20230517-026 Abstract （99）   HTML （3）    PDF （1979KB）（529）       Knowledge map    Save An ultra-high performance liquid chromatography tandem triple quadrupole mass spectrometry (UPLC-MS/MS) method was established for the determination of six quaternary ammonium disinfectant residues in milk-containing food for special medical purposes. The sample was extracted with 80% acetonitrile in water and the extract was separated on a RRHD Eclipse Plus C18 column, detected in the positive ion mode using an electrospray ionization source with multiple reaction monitoring (MRM), and quantified by matrix-matched standard calibration. The calibration curves for the six quaternary ammonium disinfectants was linear in the concentration range of 0.1–5.0 ng/mL with correlation coefficient higher than 0.996 0. The limit of detection (LOD) was 0.5 μg/kg and the limit of quantification (LOQ) was 1 μg/kg. The recoveries were 72.8%-102.3% for spiked solid matrix samples, and 71.8%–100.8% for spiked liquid matrix samples with relative standard deviations (RSDs) in the range of 0.25%–3.88% and 0.19%–2.51%, respectively. The proposed method is simple, efficient, rapid, sensitive, and suitable for the qualitative and quantitative analysis of quaternary ammonium disinfectant residues in food for special medical purposes. Related Articles | Metrics

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Advances in Detection of Steroid Hormones in Dairy Products XING Qianqian, LIU Zhenmin, YOU Chunping, Journal of Dairy Science and Technology    2022, 45 (6): 37-41.   DOI: 10.7506/rykxyjs1671-5187-20220919-058 Abstract （215）   HTML （3）    PDF （1809KB）（453）       Knowledge map    Save Steroid hormones, small lipophilic substances, are often illegally used as growth-promoting agents in the animal husbandry and breeding industry. Residual hormones in dairy products can enter the human body through the food chain causing a series of health hazards. Residues of steroid hormones in dairy products have become the focus of worldwide concern about veterinary drug residues. Regulations have been issued to limit the content of steroid hormones in dairy products in China. This paper discusses the structure, classification and functions of steroid hormones, and summarizes the maximum residue limits, detection methods, contents and health risks of steroid hormones in dairy products, aiming to provide a reference for further research of steroid hormones in dairy products. Related Articles | Metrics

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Determination of Nonylphenol in Milk Powder by High Performance Liquid Chromatography-Tandem Mass Spectrometry BAI Yanmei, ZHANG Lijia, WANG Yang, LIU Lijun, XIE Ruilong, DUAN Jianhua, LI Cuizhi Journal of Dairy Science and Technology    2022, 45 (6): 22-26.   DOI: 10.7506/rykxyjs1671-5187-20220804-048 Abstract （144）   HTML （0）    PDF （1821KB）（395）       Knowledge map    Save A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was established for the determination of nonylphenol in milk powder. Samples were extracted with acetonitrile and cleaned up with a solid phase extraction column. The analytes were separated on a Waters ACQUITY UPLC BEH C18 column (2.1 mm × 50 mm, 1.7 μm), detected by electrospray ionization in the multiple reaction monitoring (MRM) mode, and quantified by an external standard method. The results showed that good linearity was observed in the concentration range of 1–200 ng/mL (R2 > 0.99). The limit of detection（LOD, RS/N = 3）was 2 μg/kg and the limit of quantitation (LOQ, RS/N = 10）was 5 μg/kg. The recoveries at different spiked levels were between 81.10% and 107.39% with relative standard deviation (RSD) ranging from 1.97% to 9.73%. This method has the advantages of accurate results, small background interference, simple operation, good stability and short pretreatment time, and is useful for the detection of nonylphenol in milk powder. Related Articles | Metrics

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Determination of Naringin in Milk and Dairy Products by High Performance Liquid Chromatography GONG Huili, DUAN Guoxia, LIU Lijun, CHEN Sumin, XIE Ruilong, LIU Chunxia, CHEN Jing, WU Lunwei, LIU Wang, TANG Shuo, LI Cuizhi, LÜ Zhiyong Journal of Dairy Science and Technology    2022, 45 (5): 27-31.   DOI: 10.7506/rykxyjs1671-5187-20220621-038 Abstract （131）   HTML （0）    PDF （2127KB）（390）       Knowledge map    Save A high performance liquid chromatographic (HPLC) method was developed for the determination of naringin in milk and dairy products. Samples were extracted with methanol, and the analytes were separated on a C18 column using a mobile phase consisting of 0.1% acetic acid aqueous solution and acetonitrile (75:25, V/V), detected by a diode array detector at 284 nm and quantified by an external standard method. The results showed that the linearity of this method was good in the concentration range of 5–500 μg/mL with a correlation coefficient of 0.999 9. The recoveries of powdered and liquid milk power and yogurt spiked at 0.02, 0.04, and 0.08 g/100 g were 96.2%–103.2%, 96.3%–103.7%, and 99.7%–104.1%, respectively, with relative standard deviations (n = 6) of 1.12%–2.31%, 1.25%–1.85%, and 1.24%–1.66%, respectively. The reported method is simple, rapid, accurate, repeatable, and suitable for the determination of naringin in milk and dairy products. Related Articles | Metrics

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Preparation and Storage Stability of Hypoglycemic Dairy Products HAN Jin Journal of Dairy Science and Technology    2022, 45 (5): 11-16.   DOI: 10.7506/rykxyjs1671-5187-20220713-041 Abstract （196）   HTML （4）    PDF （2225KB）（389）       Knowledge map    Save The in vitro hypoglycemic effect of the supernatant of fermented milk with Paenibacillus bovis BD3526 (CGMCC No.8333) was evaluated, and the supernatant was used to prepare hypoglycemic beverage, whey powder and milk powder. The storage stability of the hypoglycemic products was investigated. The results showed that the supernatant had strong (which inhibited about 90% of α-glucosidase activity) and stable hypoglycemic activity in vitro. The beverage, whey powder and milk powder inhibited 57%, 48% and 37% of α-glucosidase in vitro, and their microbial properties conformed to the national standard requirements. After storage for six months at different temperatures (8, 25 and 60 ℃), their hypoglycemic activity remained substantially unchanged, and their microbial indexes were significantly superior to those of the control group. Related Articles | Metrics

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Analysis of Amino Acid Composition in Infant Formula LI Linyao, CHU Xiaojun, HUA Jiacai, SU Xiaofang, KANG Qiaojuan, GAO Chao Journal of Dairy Science and Technology    2023, 46 (3): 1-6.   DOI: 10.7506/rykxyjs1671-5187-20230331-014 Abstract （154）   HTML    PDF （1645KB）（375）       Knowledge map    Save The composition and content of amino acids in infant formula sold in China were investigated in comparison with human milk at different lactation stages. An amino acid analyzer was used to detect the contents of free and hydrolyzed amino acids in commercial infant formula, and total amino acid content and the proportion of individual amino acids were calculated. The results showed that free amino acids were detected in some of the 12 samples, while hydrolyzed amino acids were detected in all these samples. The average concentration of most amino acids was close to that of human milk at 1 to 60 d of lactation, and higher than that of human milk at 61 to 180 d. The average ratio of essential to total amino acids was 46.43%, which was close to that of human milk. The proportions of methionine and tryptophan to total amino acids were higher than those of human milk, the proportions of arginine and cystine to total amino acids were lower than those of human milk, and the proportion of other amino acids to total amino acids was close to that of human milk. This study reveals the difference in amino acid content between commercial infant formula and human milk. Related Articles | Metrics

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Differences in Steroid Hormone Contents between Goat and Cow Milk at Different Lactation Stages SHARI Akang, REN Xinyang, QU Yingxin, WANG Guang, YU Mengqi, CHEN Lu, YUAN Yuxin, LI Guang Journal of Dairy Science and Technology    2024, 47 (1): 1-7.   DOI: 10.7506/rykxyjs1671-5187-20240207-007 Abstract （82）   HTML （12）    PDF （2158KB）（374）       Knowledge map    Save Purpose: To understand the differences in steroid hormone contents between goat and cow milk at different lactation stages. Methods: The contents of steroid hormones in goat and cow milk at different lactation stages were investigated using ultra-high liquid chromatography-mass spectrometry (UPLC-MS). Gradient elution was performed using 0.5 mmol/L ammonium fluoride aqueous solution as mobile phase A and methanol as mobile phase B at a flow rate of 0.3 mL/min, and the target analytes were qualitatively and quantitatively detected using an electrospray ionization (ESI) source in the multiple reactions monitoring (MRM) mode. Results: A total of 11 steroid hormones, 17α-hydroxyprogesterone, 17α-pregnenolone, epi-testosterone, pregnenolone, progesterone, androstenedione, testosterone, estradiol, estrogen, cortisol, and cortisone, were detected from goat and cow milk samples. At the early lactation stage, the contents of 17α-hydroxyprogesterone, estrogen and cortisol showed significant differences between goat and cow milk (P < 0.05), and the contents of progesterone and progesterone showed extremely significant differences (P < 0.01); at the full lactation stage, significant differences in the contents 17α-hydroxyprogesterone, 17α-pregnenolone, androstenedione, and cortisone (P < 0.05), and extremely significant differences in the contents of progesterone and pregnenolone were found (P < 0.01); at the late lactation stage, significant differences in the contents of 17α-hydroxyprogesterone, androstenedione, estrogen, and cortisol (P < 0.05) were observed as well as extremely significant differences in the content of 17α-hydroxypregnenolone, pregnenolone, and progesterone (P < 0.01). Conclusion: The differences in steroid hormone contents between goat and cow milk may be due to different pregnancy status. Related Articles | Metrics

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Effect of Thermal Processing on the Secondary Structure and Antigenicity of Bovine Milk αs1-Casein WEI Jiaqi, ZHOU Shengyun, CONG Yanjun, YAN Wenjie Journal of Dairy Science and Technology    2022, 45 (4): 29-35.   DOI: 10.7506/rykxyjs1671-5187-20220508-028 Abstract （206）   HTML （5）    PDF （3099KB）（358）       Knowledge map    Save To investigate the effect of thermal processing on the conformation and antigenicity of bovine milk αs1-casein, the changes in the immunogenicity of αs1-casein under different heating conditions were analyzed by indirect competitive enzyme immunosorbent assay (icELISA) and Western blotting (WB) methods, and then the secondary structure changes were analyzed by fluorescence spectroscopy using 8-anilino-1-naphthalenesulfonic acid (ANS) as a probe and circular dichroism spectroscopy to preliminarily reveal the regulatory mechanism of heat treatment on the antigenicity of αs1-casein. The results showed that the α-helix content of αs1-casein significantly decreased after treatment at 80 ℃ for 60 min, 90 ℃ for 10 min or 90 ℃ for 60 min compared with the untreated control, whereas the random coil content increased significantly after treatment at 70 ℃ for 20 min, 80 ℃ for 20 min or 90 ℃ for 20 min. The surface flourescence intensity was the strongest after heating treatment at 70-100 ℃ for 20 min, while the secondary structure changes were not significant under other heating conditions. The conformational changes of αs1-casein led to a significant decrease in the antigenicity of αs1-casein. The icELISA showed that the residual antigenicity of αs1-casein was the highest after heating treatment at 70-100 ℃ for 20 min, while the WB results showed that αs1-casein still had immunoreactive properties under all heating conditions. It is suggested to further reveal the regulatory mechanism of heat treatment on the antigenicity of αs1-casein through animal tests. Related Articles | Metrics

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A Review of Technologies for Aflatoxin Detection in Milk and Dairy Products YANG Fan, HUANG Jianhui, CHEN Chen, GUAN Shuhui, LIU Guangpeng, ZHANG Yan Journal of Dairy Science and Technology    2023, 46 (3): 46-51.   DOI: 10.7506/rykxyjs1671-5187-20230331-015 Abstract （127）   HTML （13）    PDF （1813KB）（350）       Knowledge map    Save Aflatoxins (AFTs) is a group of secondary metabolites produced by Aspergillus flavus and Aspergillus parasiticus, which has stable physicochemical properties. Aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2), aflatoxin M1 (AFM1), and aflatoxin M2 (AFM2) are the common analogues of AFT, with AFB1 being the most toxic and widespread one. The International Agency for Research on Cancer (IARC) under the World Health Organization has classified AFB1 as a Group 1 carcinogen. When cows eat contaminated feedstuffs such as peanut, corn, rice, soybean and wheat, some of the AFTs are converted in the body into AFM1, and AFM2, which can exist in milk and dairy products. This paper compares the difference between Chinese and international limits for AFTs in foods, and summarizes the methods for detecting aflatoxin in milk and dairy products such as thin-layer chromatography (TLC), mass spectrometry (MS), spectroscopy, electrochemistry, and rapid test strips. This paper analyzes the advantages and limitations of these methods and predicts future directions in the development of aflatoxin detection technology in milk and dairy products. It is hoped that this review will help in the development of a more convenient, specific, and sensitive detection method for aflatoxin in milk and dairy products. Related Articles | Metrics

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Effect of Centrifugal Pump and Screw Pump at Different Temperatures on the Quality of Cream CHEN Zhijie Journal of Dairy Science and Technology    2022, 45 (5): 22-26.   DOI: 10.7506/rykxyjs1671-5187-20220406-019 Abstract （165）   HTML （2）    PDF （3227KB）（347）       Knowledge map    Save In this study, the effect of using centrifugal or screw pumps to deliver cream at different temperatures for ultra-high temperature (UHT) sterilization on the physicochemical quality of cream was investigated. It turned out that delivering cream at 10 ℃ by a centrifugal pump caused fat aggregation and precipitation and significantly reduced viscosity compared to delivering it at 60 ℃ or by a screw pump. The particle size of cream delivered at 10 ℃ by the centrifugal pump was the largest and most uneven, and the particle size of cream delivered at 60 ℃ by the centrifugal pump, at 10 ℃ and 60 ℃ by the screw pump were close. The particle size of cream delivered at 60 ℃ by the centrifugal pump was the most homogeneous. The whipping rate and hardness of cream delivered at 60 ℃ by the two pumps were close to each other, while cream delivered at 10 ℃ by the screw pump had the lowest whipping rate. Cream delivered at 10 ℃ by the centrifugal pump could not be whipped even after being churned for a long time. There was a significant difference in the microstructure but not the fatty acid composition of the four cream samples. Fat globules in cream delivered at 60 ℃ were small and dense while those in cream delivered at 10 ℃ were large and sparse, indicating that cream at low temperature is prone to aggregation caused by shear, resulting in fat aggregation and affecting cream quality. This finding is consistent with the particle size results. Related Articles | Metrics

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Comparative Study of Nutrient Composition of Yak Milk from Qinghai Plateau Yak in Different Seasons JIA Hongxin Journal of Dairy Science and Technology    2023, 46 (3): 7-11.   DOI: 10.7506/rykxyjs1671-5187-20230423-020 Abstract （135）   HTML （5）    PDF （1505KB）（346）       Knowledge map    Save This study analyzed the effect of season on the nutrient and fatty acid composition of yak milk. Yak milk samples from the Qinghai-Tibet Plateau in summer and winter (n = 18, each) were selected for this study. Results showed that the contents of protein, lactose, non-fat milk solid, ash, vitamin A and main trans fatty acids (trans-9 C18:1 and trans-9,12 C18:2 n-6) were significantly lower in winter than in summer (P < 0.05), while the contents of fat and main fatty acids (C16:0, C17:0, C18:0, cis-9 C16:1, cis-9 C18:1 and cis-9,12 C18:2 n-6) in yak milk were significantly higher in winter than in summer. This suggests that the nutrient and fatty acids composition of yak milk from the Qinghai-Tibet Plateau are influenced by season. Related Articles | Metrics

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Evaluation of Gastrointestinal Stability and Antigenicity of Whey Protein in Commercial Infant Milk Powder ZHOU Qi, YANG Fan, FU Siqi, QIU Yu, LI Xin, CHEN Hongbing Journal of Dairy Science and Technology    2022, 45 (4): 45-51.   DOI: 10.7506/rykxyjs1671-5187-20220614-034 Abstract （323）   HTML （4）    PDF （3553KB）（345）       Knowledge map    Save Cow’s milk is rich in protein, fat, and other high-quality nutrients, which is an important nutritional source for infants. On the other hand, milk protein is the main factor inducing food allergy in infants and young children. In this study, five kinds of commercially available infant milk powder were selected for static digestion in vitro. The digestive stability of proteins in the five kinds of milk powder was analyzed by electrophoresis and degree of hydrolysis measurement. An enzyme-linked immunosorbent assay (ELISA) was used to evaluate the antigenicity of whey protein in milk powder. The results showed that α-lactalbumin and β-lactoglobulin showed good digestive stability in samples 1, 2, and 4. After gastrointestinal digestion, the antigenicity of α-lactalbumin and β-lactoglobulin decreased in sample 1 but increased in sample 2. The antigenicity of α-lactalbumin increased, while that of β-lactoglobulin decreased in sample 4. Both allergens had lower digestion stability in sample 3 and 5. The antigenicity of α-lactalbumin and β-lactoglobulin increased in sample 5. The antigenicity of α-lactalbumin increased while that of β-lactoglobulin decreased in sample 3. Related Articles | Metrics

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Research Progress on the Interaction between Milk Protein and Active Molecules XIANG Runru, MA Bohan, HU Jian, CHEN Jianghua, LIU Yongfeng Journal of Dairy Science and Technology    2024, 47 (5): 39-44.   DOI: 10.7506/rykxyjs1671-5187-20240910-084 Abstract （133）   HTML （7）    PDF （1466KB）（322）       Knowledge map    Save As the core component of dairy products, milk proteins possess rich nutritional value and a variety of bioactive functions. There are complex interactions (covalent bonding, non-covalent bonding, etc.) between active molecules (such as polyphenols, polysaccharides and vitamins) and milk proteins. These interactions not only affect the structure and functional properties of milk proteins (such as emulsifying properties, solubility, foaming properties, and gelling properties), but also may have significant impacts on food processing and preservation, as well as the nutritional value and functionality of final products. This review summarizes the interaction mechanisms between milk proteins and several types of active molecules and their effects on functional properties. It is of great significance for a systematic understanding of the binding between milk proteins and active molecules and provides a theoretical basis for in-depth research and industrial production of dairy products. Related Articles | Metrics

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Recent Development in Research on Lactic Acid Bacterial DNA Methylation JIAO Yangbo, ZHAO Jie Journal of Dairy Science and Technology    2022, 45 (5): 32-37.   DOI: 10.7506/rykxyjs1671-5187-20220516-032 Abstract （221）   HTML （4）    PDF （1620KB）（310）       Knowledge map    Save In recent years, with the rapid innovation and development of sequencing technology, researchers have tended to focus on DNA methylation research. DNA methylation is a way of regulating bacterial gene expression and altering the genetic performance without altering the DNA sequence. While a great deal of research has been conducted to understand the effect of eukaryotic DNA methylation on disease occurrence and plant growth, prokaryotic DNA methylation has barely been researched so far. For a better understanding of the current status of research on bacterial DNA methylation, herein, we briefly summarize recent developments in research on DNA methyltransferase and methylome in pathogenic bacteria and lactic acid bacteria and the techniques used to detect DNA methylation in order to provide a theoretical basis for the application of DNA methylation in lactic acid bacteria. Related Articles | Metrics

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Research Progress on Intervention Strategies of Probiotics for Autoimmune Diseases YANG Yang, HONG Qing, LIU Zhenmin Journal of Dairy Science and Technology    2023, 46 (3): 38-45.   DOI: 10.7506/rykxyjs1671-5187-20230411-018 Abstract （131）   HTML （6）    PDF （2061KB）（308）       Knowledge map    Save Probiotics are living microorganisms that provide health benefits to the host when consumed in certain amounts. Autoimmune diseases including systemic lupus erythematosus, multiple sclerosis, and rheumatoid arthritis are immune diseases that cause tissue and organ damage due to immune dysfunction in the body. Patients with autoimmune diseases often suffer from intestinal flora disorders. Probiotic intervention can restore intestinal microecological balance, avoiding the toxic side effects of medications, so it provides a new strategy for the prevention and treatment of autoimmune diseases. This article reviews the recent progress in research on autoimmune diseases and presents the current status and future prospects of the application of probiotic intervention strategies in autoimmune diseases. Related Articles | Metrics

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Effects of Dual-Enzyme Hydrolysis on Allergenicity of Skimmed Milk QIAN Guanlin, SUN Jing, LIU Wei, CHENG Jiao, YUE Xiqing, ZHENG Yan Journal of Dairy Science and Technology    2022, 45 (4): 36-44.   DOI: 10.7506/rykxyjs1671-5187-20220614-036 Abstract （193）   HTML （4）    PDF （4776KB）（284）       Knowledge map    Save In this study, the effect of dual-enzyme hydrolysis on the allergenicity of the major proteins in skimmed milk was evaluated based on the degree of hydrolysis, molecular mass distribution, immunoglobulin G (IgG) binding capacity and allergic patients’ serum IgE binding capacity of hydrolysates. The results showed that after one-step hydrolysis for 80 min at an enzyme/substrate ratio of 3 000 U/g and an Alcalase to Flavourzyme ratio of 3:1, the IgG binding capacity of casein, α-lactalbumin and β-lactoglobulinin in skimmed milk decreased significantly by 74.93%, 97.24% and 93.46%, respectively (P < 0.05).The advanced structure of proteins was damaged, leading to an increase in the α-helical and β-turn contents, and a decrease in the β-sheet content. In addition, the free sulfhydryl content increased significantly to 14.29 μmol/g (P < 0.05), the surface hydrophobicity also increased, and the structure became loose. The particles in skimmed milk were aggregated, causing the average particle size to increase significantly to 346.90 nm (P < 0.05) and reducing the stability of skimmed milk. The binding capacity to serum IgE from patients with milk allergy of the enzymatic hydrolysate decreased significantly by 23.53% (P < 0.05), and the overall allergenicity decreased significantly by 69.60% (P < 0.05). Therefore, dual-enzyme hydrolysis is an effective method to reduce the allergenicity of skimmed milk. Related Articles | Metrics

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Development of Quality Control Samples for Qualitative Analysis of Listeria monocytogenes by Time-of-Flight Mass Spectrometry ZHANG Yalun, YANG Fan, ZHANG Tao, ZHANG Rui, LI Xian, ZHOU Wei, ZHANG Yan Journal of Dairy Science and Technology    2022, 45 (6): 27-32.   DOI: 10.7506/rykxyjs1671-5187-20220920-061 Abstract （148）   HTML （0）    PDF （2073KB）（283）       Knowledge map    Save A quality control sample for the qualitative analysis of Listeria monocytogenes was developed by vacuum freezing drying technology, and the homogeneity and stability of the quality control sample were systematically analyzed. By optimizing the type of lyophilized matrix, the optimal conditions for the development of quality control samples were obtained. The homogeneity and stability of the developed quality control sample were verified by counting the number of cells as well as using matrix-assisted laser desorption ionization time-of-flight mass spectrometry. The quality control sample was white in color, spherical in shape and uniform in size. The results of cell counting for uniformity validation showed F = 0.567, which was less than the critical value, indicating good uniformity. In the transportation stability test, the quality control sample remained stable at 37 and 25 ℃. In the storage stability test, the resurrection rate of the quality control sample was 101.5% after 28 days of storage at ?20 ℃, and 99.6% after 28 days of storage at 4 ℃, indicating that the sample has good uniformity and stability, and can be used as a positive quality control sample for the detection and quality control of Listeria monocytogenes. Related Articles | Metrics

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Effects of Monascus on Physicochemical Properties, Microstructure and Flavor Compounds of Cheese during Ripening ZHENG Yuanrong, TENG Junwei, LIU Zhenmin Journal of Dairy Science and Technology    2022, 45 (5): 1-6.   DOI: 10.7506/rykxyjs1671-5187-20220721-044 Abstract （194）   HTML （4）    PDF （1809KB）（281）       Knowledge map    Save Mold-ripened cheese was prepared using a commercial starter culture combined with Monascus, and its physicochemical properties, free amino acids, microstructure and volatile flavor substances were evaluated. The results showed that the yield of cheese was 16.55%, and the protein, fat, calcium, water, and salt contents of the cheese were 18.03%, 33.40%, 376.67 mg/100 g, 44.47%, and 863.67 mg/100 g, respectively. During the ripening process, pH value first decreased, then increased and finally leveled off. The microstructure indicated that Monascus had a significant effect on the internal structure of mature cheese. A total of 23 free amino acids and 32 volatile compounds were identified by high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). At the end of the ripening period (21 days), the content of free amino acids in mold-ripened cheese was increased by an average of 58.8 times over the beginning of ripening, and the types and contents of volatile compounds also changed significantly. Related Articles | Metrics

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Determination of Ethyl Carbamate in Fermented Milk by Gas Chromatography-Mass Spectrometry CHEN Tongqiang, LIANG Feng, WU Haizhi, XIANG Jun, SONG Yang, JING Huihua, YUAN Liejiang, LI Can, LI Kailong Journal of Dairy Science and Technology    2022, 45 (6): 18-21.   DOI: 10.7506/rykxyjs1671-5187-20220510-029 Abstract （138）   HTML （1）    PDF （1713KB）（275）       Knowledge map    Save An analytical method for the determination of ethyl carbamate in fermented milk was established by gas chromatography-mass spectrometry (GC-MS). Sample pretreatment conditions were optimized. The analytical figures of merit of the proposed method including linear relationship, precision, spiked recovery, detection limit and quantitation limit were evaluated. Ethyl carbamate was quantitated using an external standard. The linearity of this method was good in the range of 0–200 ng/mL (r > 0.999), and the detection limit and quantitation limit of ethyl carbamate were 2.0 and 5.0 μg/kg, respectively. The recovery of the added ethyl carbamate ranged from 89.9% to 105.2%, with relative standard deviation (RSD) less than 10%. This method is sensitive, accurate and repeatable, and can meet the requirements for the determination of ethyl carbamate in fermented milk. Related Articles | Metrics

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Effects of Enzymatic Hydrolysis on Protein Antigenicity and Sensory Properties of Skim Milk LI Min, LIU Aicheng, ZHU Qing, CHEN Xinping, LIU Wei, LIANG Xiaona, ZHENG Yan, YUE Xiqing Journal of Dairy Science and Technology    2022, 45 (4): 14-21.   DOI: 10.7506/rykxyjs1671-5187-20220614-037 Abstract （207）   HTML （6）    PDF （4374KB）（263）       Knowledge map    Save The effects of Alcalase (AT), Protamex (PT) or Flavorzyme (FT) treatment on the antigenicity and molecular mass distribution of proteins, flavor and color of skim milk were investigated by using various techniques such as indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) and Tricine-sodium dodecyl sulphate polyacrylamide gel electrophoresis (Tricine-SDS-PAGE). The results showed that the effect of AT treatment on reducing the antigenicity of the major milk allergens was significantly better than that of PT and FT treatment (P < 0.05). The antigenicity of α-lactalbumin (α-LA), β-lactoglobulin (β-LG) and casein (CN) was inhibited by 64.01%, 76.00% and 69.10% by AT treatment for 20 min at an enzyme/substrate ratio of 500 U/g, respectively. The amount of low molecular mass peptides in skim milk increased significantly after treatment with each of the three enzymes. The bitterness, astringency, aftertaste of bitterness (aftertaste-B) and aftertaste of astringency (aftertaste-A) increased with increasing enzymatic treatment time and with increasing enzyme/substrate ratio. The taste of FT-treated milk was better than that of AT- or PT-treated milk. The brightness value of milk decreased significantly, while the redness value increased significantly after enzymatic treatment (P < 0.05). The transmittance increased as well. The color of skim milk treated by AT was more similar to that of whole milk. Related Articles | Metrics

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Effects of Tea Polyphenols on Conformation and Antigenicity of Bovine Milk αs1-Casein Allergen GUO Honglei, ZHOU Shengyun, CONG Yanjun, YAN Wenjie Journal of Dairy Science and Technology    2022, 45 (4): 7-13.   DOI: 10.7506/rykxyjs1671-5187-20220508-026 Abstract （255）   HTML （2）    PDF （2408KB）（252）       Knowledge map    Save In order to investigate the effects of tea polyphenols on the conformation and antigenicity of αs1-casein, epigallocatechin gallate (EGCG) and epigallocatechin (EGC), tea polyphenols with high bioactivity, were used for grafting onto αs1-casein. The conformational changes of αs1-casein were studied by fluorescence, synchronous fluorescence and circular dichroism (CD) spectroscopy, and the changes in the antigenicity of αs1-casein were analyzed by indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) and Western blot assay. The results showed that EGC and EGCG both quenched the fluorescence of αs1-casein, and affected the Tyr and Trp residues of αs1-casein. The α-helix and β-sheet contents of αs1-casein increased slightly, and the random coil content decreased slightly. The conformational change of αs1-casein resulted in a significant decrease in the antigenicity of αs1-casein. The effect of EGCG on the conformation and antigenicity of αs1-casein was stronger than that of EGC. Related Articles | Metrics

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Protease Screening for the Elimination of the Allergenicity of Casein TAN Hongkai, CHENG Jianfeng, XIONG Ziyi, HU Wei, LI Xin, CHEN Hongbing Journal of Dairy Science and Technology    2022, 45 (4): 22-28.   DOI: 10.7506/rykxyjs1671-5187-20220330-017 Abstract （209）   HTML （2）    PDF （2533KB）（243）       Knowledge map    Save In this study, casein was hydrolyzed with seven food-grade proteases, including flavourzyme, trypsin, chymotrypsin, alkaline protease, papain, bromelain, and neutral protease and the allergenicity of the resultant hydrolysates was assessed using a serum pool of patients with milk allergy. Moreover, the molecular mass distribution, degree of hydrolysis and residual epitope information were evaluated in order to select the most suitable protease for the production of casein products with reduced allergenicity. The results showed that under the same conditions, the binding ability of casein to specific antibodies decreased to the greatest extent after being treated with chymotrypsin or flavourzyme, so they could be used as a candidate protease for the preparation of subsequent hypoallergenic casein hydrolysates. The results of T-cell epitope prediction and analysis of casein hydrolysates showed that only one T-cell epitope peptide consisting of more than nine amino acids LHSMKEGIHAQQK remained after chymotrypsin hydrolysis of casein. Related Articles | Metrics

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Present Situation and Challenges of Children’s Cheese Food in China: Cheese Nutrition and Children’s Health HAO Xinyue, ZOU Junzhe, LIU Liang, REN Jing, LIN Kai, YI Huaxi, ZHANG Lanwei, GONG Pimin Journal of Dairy Science and Technology    2024, 47 (3): 41-48.   DOI: 10.7506/rykxyjs1671-5187-20240606-040 Abstract （122）   HTML （9）    PDF （2061KB）（242）       Knowledge map    Save With the development of China, children’s cheese has garnered increasing attention in the dairy industry, which has become a new growth point of China’s dairy industry. However, children’s cheeses currently available on the market are uneven, which cannot be fortified completely according to children’s nutritional needs. Their tastes are similar and their selling points are the same, which causes the public’s sensory fatigue and also go against consumers’ pursuit of clean label. Thus, the development of the children’s cheese industry is facing new challenges. In this paper, from the perspectives of children’s health and cheese nutrition, we link the needs of children of different ages for nutrition, flavor and texture with the nutrition, flavor and texture of cheese. The present situation, challenges and possible development directions of children’s cheese food in China are summarized. Related Articles | Metrics

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Development and Process Optimization of Yoghurt with Muscovado Sugar and Oolong Tea JIN Hongwei, ZHANG Judian, WANG Qingyun Journal of Dairy Science and Technology    2022, 45 (5): 17-21.   DOI: 10.7506/rykxyjs1671-5187-20220706-039 Abstract （250）   HTML （3）    PDF （1902KB）（235）       Knowledge map    Save Yogurt was prepared from raw milk and oolong tea powder with added L-theanine and muscovado sugar using a starter culture of lactic acid bacteria. The effects of the concentration of oolong tea powder, muscovado sugar and L-theanine and inoculum size on the pH value, acidity, viscosity, water-holding capacity and sensory score of yoghurt were investigated by using a combination of one-factor-at-a-time (OFAT) method and orthogonal array design (OAD). The results showed that under the conditions of 0.3% oolong tea powder concentration, 8% muscovado sugar concentration, 0.09% L-theanine concentration and 0.010% inoculum size, the sensory score, pH value, acidity, water-holding capacity, and total viable count of the prepared yogurt were 96 points, 4.54, 72 °T, 67.34%, and 5.78 × 109 CFU/g, respectively. The product had a rich flavor, bright color, exquisite texture, prominent muscovado sugar-like flavor, strong aroma, and smooth taste without suspended particles. Related Articles | Metrics

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Progress in the Study of Microplastics Contamination in Dairy Products TANG Qi, MENG Deshang, ZHANG Yan Journal of Dairy Science and Technology    2024, 47 (1): 42-46.   DOI: 10.7506/rykxyjs1671-5187-20240326-012 Abstract （132）   HTML （9）    PDF （839KB）（214）       Knowledge map    Save Microplastics (MPs) in food have aroused widespread concern, and it has been clarified that MPs have toxic effects on cells, animals and human organoids, and that the cytotoxicity is inversely proportional to the particle size of MPs, and positively proportional to the concentration of MPs and the time of exposure; in experimental animal models, the toxic effects of MPs mainly occur in the digestive, nervous, respiratory, reproductive, and cardiovascular systems; the hazardous effects of MPs have also been identified in the human organoids of liver, intestine, heart and brain. The contamination of MPs in dairy products may occur at different stages of the production process. This paper reviews the sources, toxicological effects and detection methods of MPs contamination in dairy products, with the aim of providing a reference for the risk prevention and control of MPs in dairy products and for future research. Related Articles | Metrics