微生物源蛋白酶对杀菌乳品质的影响及监控研究进展

Effect of Microbial Protease on the Quality of Sterilized Milk and Its Monitoring Progress

摘要:

微生物源蛋白酶是一种常见的酶类物质，即使在经过热处理或其他杀菌方法处理后，仍有可能在杀菌乳中残留并继续发挥作用，包括但不限于导致乳制品腐败变质、引发异常风味以及诱发凝胶化等质量安全问题。然而，由于微生物源蛋白酶具有较高的稳定性，在杀菌乳生产过程中，如何有效地控制和消除微生物源蛋白酶的影响，至今仍是引起乳制品质量与安全问题的重大威胁。该文着重探讨了影响杀菌乳品质的微生物源蛋白酶的种类和特性、对杀菌乳品质的具体影响，以及对微生物源蛋白酶在杀菌乳生产加工过程中的监控技术方法进行归纳总结，以期为今后进一步对杀菌乳中微生物源蛋白酶及其监控技术方法进行深入研究提供参考。

Abstract:

Microbial proteases are common enzymes. Even after heat treatment or treatment(s) with other sterilization methods, these proteases may still remain in the sterilized milk and continue to function, including but not limited to quality and safety problems such as causing spoilage of dairy products, abnormal flavors, and gelation. However, due to the high stability of microbial proteases, how to effectively control and eliminate the influence of microbial proteases in the production process of sterilized milk, is still a major threat to the quality and safety of dairy products. In this paper, a focus is placed on the types and characteristics of microbial proteases that affect the quality of sterilized milk, as well as the specific effects on the quality of sterilized milk. The monitoring techniques and methods of microbial proteases in the production and processing of sterilized milk are summarized, in order to provide a reference for further research on microbial proteases in sterilized milk and their monitoring technologies and methods in the future.