Effect of Radio Frequency Treatment on Amino Acid Composition, Morphology and Adsorption Characteristics of Infant Milk Powder

作者：Wu, Yuwei; Deng, Yun^*; Zheng, Yuanrong; Liu, Zhenmin

来源：Journal of Chinese Institute of Food Science and Technology, 2019, 19(5): 122-128.

DOI：10.16429/j.1009-7848.2019.05.016

• Adsorption characteristic
• Adsorption performance
• Macromolecular structures
• Milk powder
• Monolayer moisture content
• Protein quality
• Radio frequencies
• Total amino acid contents

The effect of radio frequency heating(90℃, 5-10 min) on the basic composition, amino acid composition, atomic force microscopy morphology, and isothermal moisture absorption ability of infant milk powder was investigated in this study. Radio frequency treatment (RF) could further reduce the water activity of the milk powder, but could not affect the basic components such as protein and fat. After 10 min RF, the total amino acid content in milk powder decreased by 1.79%, but methionine content was reduced by 10.11% and the content of b-alanine was reduced by 21.33%. Compared with the control, RF promoted more compact and smooth-surface space morphology. The isothermal moisture absorption data were fitted with the BET model, which indicated that the monolayer moisture content of RF samples increased slightly and the moisture absorption energy also enhanced after RF. This study demonstrated that RF had no obvious impact on nutrition quality of infant milk powder, but changed the macromolecular structure which in turn affected the processing performance of the powder.

• 出版日期2019
• 单位上海交通大学