Food Engineering Progress
Korean Society for Food Engineering
Article

고전압 펄스 전기장 처리에 의한 우유 단백질과 물리화학적 특성의 변화

이설희1, 김건1,2, 박영서1,*
Sulhee Lee1, Gun Kim1,2, Young-Seo Park1,*
1가천대학교 식품생물공학과
2BK bio
1Department of Food Science and Biotechnology, Gachon University
2BK bio, Co., Ltd.
*Corresponding author: Young-Seo Park, Department of Food Science and Biotechnology, Gachon University, Seongnam 461-701, Korea, Tel: +82-31-750-5378; Fax: +82-31-750-5273, E-mail: ypark@gachon.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 31, 2013; Revised: Aug 13, 2013; Accepted: Aug 13, 2013

Published Online: Aug 31, 2013

Abatract

Raw milk, skim milk, HTST-, LTLT-, and UHT-milk were treated with pulsed electric field (PEF) process and the changes in proteins and physicochemical properties of milk were examined. When protein profiles in samples were identified by SDS-PAGE, the denaturation of milk proteins by PEF treatment was not observed. When the denaturation temperature (Td) of milk proteins was analyzed with a differential scanning calorimetry (DSC), the Td of skim milk treated with PEF at 65°C increased from 87.66 to 97.18°C, which indicated that PEF treatment affected the denaturation of milk protein. The PEF treatment of raw milk and skim milk resulted in the decrease of alkaline phosphatase activity, whereas protease and lactoperoxidase activities were not affected. Raw milk treated with PEF at 65°C showed more browning reaction than non-treated raw milk. The pH and titratable acidity of milk were not affected by PEF treatment.

Keywords: pulsed electric field; milk protein; non-thermal sterilization