母乳如何加热更营养?

创作:尹洁晨 审核:Epi汪 02月01日
采集10名健康、不吸烟、足月妊娠且无并发症女性的母乳样本;
对流加热可降低母乳中超氧化物歧化酶(SOD),过氧化氢酶(CAT)和谷胱甘肽过氧化物酶(GPx)的活性;
微波加热可引起母乳中SOD和GPx活性先暂时升高后下降,对CAT活性的降低小于对流加热;
对流加热时搅拌不影响母乳中SOD和GPx的下降速率;
两种加热方式均会对母乳中抗氧化酶的活性产生影响,可能微波加热更能有效的保留了牛奶中的热敏感蛋白,具有某些优势,可进一步研究。
延伸阅读

The effect of convective heating and microwave heating on antioxidant enzymes in pooled mature human milk

对流加热和微波加热对母乳中抗氧化酶的影响

01-02, Article, 10.1016/j.idairyj.2018.12.008more

Abstract:
The effects of convective and microwave heating at constant temperature (62.5, 66 and 70 °C) on the activity of antioxidant enzymes (superoxide dismutase, SOD; catalase, CAT; glutathione peroxidase, GPx) in pooled mature human milk were compared. Activities of the enzymes were determined using spectrophotometric kits. Activity of GPx decreased significantly in the first stage of heating when milk samples were warmed to pasteurisation temperature. CAT was the most thermolabile enzyme but microwave heating induced a smaller decrease in CAT activity than convective heating. SOD was most resistant to thermal pasteurisation, regardless of the heating method. SOD and GPx activity temporary increased during microwaves heating. Considering shorter pasteurisation period and lower demand for energy, it can be concluded that microwaves pasteurisation enjoys special merits. However, still there is no clear answer as to whether the microwave field itself can affect the antioxidant enzymes of human milk.

First Authors:
Dorota Martysiak-Żurowska

Correspondence Authors:
Dorota Martysiak-Żurowska

All Authors:
Dorota Martysiak-Żurowska,Małgorzata Puta,Bogumiła Kiełbratowska