干旱区生态环境知识资源中心(Arid): Comparative study on the characteristics and oxidation stability of commercial milk powder during storage

Arid

DOI	10.3168/jds.2018-16089
	Comparative study on the characteristics and oxidation stability of commercial milk powder during storage
	Li, Y. H.1; Wang, W. J.2; Guo, L.1; Shao, Z. P.1; Xu, X. J.1
通讯作者	Li, Y. H.
来源期刊	JOURNAL OF DAIRY SCIENCE
ISSN	0022-0302
EISSN	1525-3198
出版年	2019
卷号	102 期号:10 页码:8785-8797
英文摘要	The quality of milk powder can decrease during storage. In this study, the characteristics of 12 kinds of commercial milk powder from China were investigated. Changes in various indicators were tracked to comprehensively estimate the oxidation stability of different commercial milk powders. The components of the commercial milk powder were different. The percentages of milk fat, protein, and carbohydrates ranged from 9.8 to 28.5 g/100 g, 15.0 to 24.0 g/100 g, and 32.0 to 67.5 g/100 g, respectively. The water activities ranged from 0.2394 to 0.5286. The diameters of the milk fat globules in different commercial milk powder ranged from 13.99 to 41.09 nm. At the same time, the peroxide value of the control sample was low (<= 0.14 mEq/kg). After 3 mo of storage, the peroxide values of some of the commercial milk powder increased significantly. The changes in the thiobarbituric acid values during storage did not follow a common trend. The contents of free fat in the different control samples were 0.21 to 1.67 g/100 g, and these values did not increase during storage. After 3 mo of storage, the hydroxymethyl furfural values and b color values of the different commercial milk powder reached their highest levels. The concentrations of typical oxidized flavor compounds in different commercial milk powder increased greatly with prolonged storage time. The level of hexanal was the highest, and the contents in all the samples ranged from 28.56 to 4,071.28 mu g/kg after 6 mo of storage arid from 5.91 to 6,281.37 mu g/kg after 12 mo of storage. Free radicals were found in some of the stored milk powder, and these were shown as single peaks or multiple peaks. The ratios of the peak areas and masses reached 12.42 x 10(6) to 14.26 x 10(8). However, the presence of free radicals in the commercial milk powder was not consistent. The water activities and diameters of the fat globules in the commercial milk powder were highly correlated with their oxidation stabilities during storage.
英文关键词	oxidation stability commercial milk powder storage
类型	Article
语种	英语
国家	Peoples R China
开放获取类型	Bronze
收录类别	SCI-E
WOS记录号	WOS:000486313700018
WOS关键词	LACTOSE CRYSTALLIZATION ; FURFURAL COMPOUNDS ; LIPID OXIDATION ; INFANT FORMULA ; FLAVOR ; FAT ; TEMPERATURE ; EVOLUTION ; SURFACE
WOS类目	Agriculture, Dairy & Animal Science ; Food Science & Technology
WOS研究方向	Agriculture ; Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/216912
作者单位	1.Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol Engn, Hangzhou 310018, Zhejiang, Peoples R China; 2.Zhejiang Yi Ming Food Co Ltd, Res & Dev Inst, Wenzhou 325000, Peoples R China
推荐引用方式 GB/T 7714	Li, Y. H.,Wang, W. J.,Guo, L.,et al. Comparative study on the characteristics and oxidation stability of commercial milk powder during storage[J],2019,102(10):8785-8797.
APA	Li, Y. H.,Wang, W. J.,Guo, L.,Shao, Z. P.,&Xu, X. J..(2019).Comparative study on the characteristics and oxidation stability of commercial milk powder during storage.JOURNAL OF DAIRY SCIENCE,102(10),8785-8797.
MLA	Li, Y. H.,et al."Comparative study on the characteristics and oxidation stability of commercial milk powder during storage".JOURNAL OF DAIRY SCIENCE 102.10(2019):8785-8797.