文章基本信息

标题：RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria
本地全文：下载
作者：Helmut K. Mayer ; Bernd Raba ; Johannes Meier 等
期刊名称：Dairy Science & Technology
印刷版ISSN：1958-5586
电子版ISSN：1958-5594
出版年度：2010
卷号：90
期号：4
页码：413-428
DOI：10.1051/dst/2009058
语种：English
出版社：EDP Sciences
摘要：Recent trends to extend the shelf life of pasteurized milk, without the negative flavour normally associated with ultra-high-temperature (UHT) milk, have resulted in the development of extended shelf life (ESL) milk. Acid-soluble β-lactoglobulin (β-Lg) and furosine contents were chosen as relevant indicators for heat load of ESL milk products. RP-HPLC methods were developed using the same column (Symmetry 300™, Waters), which enabled the separation of whey proteins within 22 min; furosine was analysed using ion-pair RP-HPLC within 8 min. Electrophoresis was used as a high-throughput and cost-effective screening method to assess the impact of thermal processes on milk and to distinguish different categories of heat-treated milk samples. Liquid milk samples (n = 128; including 7 raw, 33 pasteurized, 71 ESL, and 17 UHT milk samples) were obtained from retail outlets in Austria and analysed. Only 45% of the analysed samples designated as ESL milk showed furosine contents < 40 mg·100 g−1 protein as well as acid-soluble β-Lg contents > 1800 mg·L−1 milk, which had been discussed as threshold levels for ESL milk. A further 55% of the analysed ESL milk samples had low acid-soluble β-Lg (< 500 mg·L−1) and high furosine contents (> 40 mg·100 g−1 protein), levels comparable to the excessive heat load of UHT milk. Thus, there is an urgent need for an EU regulation to define legal limits for the tolerable heat load of ESL milk as soon as possible.
关键词：extended shelf life milk; β-lactoglobulin; furosine; RP-HPLC; electrophoresis; 长保质期乳(ESL); β-乳球蛋白; 糠氨酸; 反相-高效液相色谱; 电泳; lait de longue conservation; β-lactoglobuline; furosine; RP-HPLC; électrophorèse