title: Effects of glycinin basic peptide on physicochemical characteristics and microbial inactivation of pasteurized milk.
abstract: The effects of glycinin basic peptide (GBP) on physicochemical characteristics and microbial inactivation of pasteurized milk were investigated over 21d of storage at 4°C. Sensory properties, total bacterial count, pH, alcohol levels, lactose content, and protein changes of pasteurized milk differentially treated with GBP were analyzed periodically during refrigerated storage. Compared with the control, reductions for total bacterial count and specific bacterium (Staphylococcus aureus) in pasteurized milk treated with GBP during storage were found. However, sensory scores, pH, lactose, and protein contents of pasteurized milk treated with GBP were much higher than those of the control. A concentration of 0.015% (wt/vol) GBP could effectively inhibit the growth and reproduction of bacteria in pasteurized milk, enhance its sensory and physicochemical properties, and extend its shelf life to 15d. Thus, GBP has good potential to be a natural milk preservative.
authors.affiliation: School of Food Science & Engineering, Qilu University of Technology, No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province, China.
authors.forename: Guo-Ping
authors.initials: GP
authors.lastname: Zhao
authors.affiliation: School of Food Science & Engineering, Qilu University of Technology, No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province, China. Electronic address: lyq@qlu.edu.cn.
authors.forename: Ying-Qiu
authors.initials: YQ
authors.lastname: Li
authors.affiliation: School of Food Science & Engineering, Qilu University of Technology, No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province, China.
authors.forename: Gui-Jin
authors.initials: GJ
authors.lastname: Sun
authors.affiliation: School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China.
authors.forename: Hai-Zhen
authors.initials: HZ
authors.lastname: Mo
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D005520:Food Preservatives / Q000737:chemistry*; D005916:Globulins / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D007785:Lactose / Q000032:analysis; D008892:Milk / Q000737:chemistry* / Q000382:microbiology*; D061352:Pasteurization; D011506:Proteins / Q000032:analysis; D030262:Soybean Proteins / Q000737:chemistry*
chemical_list: D005520:Food Preservatives; D005916:Globulins; D011506:Proteins; D030262:Soybean Proteins; C011474:glycinin; D007785:Lactose
keywords: glycinin basic peptide; microbial inactivation; pasteurized milk; physicochemical characteristic; sensory property