Метод биотестирования для контроля качества молочного сырья при промышленных режимах термообработки
Аннотация
Безопасность продуктов питания и контроль их качества приобретают все более важное значения для сохранения и поддержания здоровья человека на необходимом уровне, обеспечивающем способность сопротивления болезням и преждевременному старению. Представлены результаты исследований по изучению влияния ряда промышленных режимов пастеризации коровьего молока (65°С 30 мин, 76°С 5 мин, 90°С 20 с, 95°С 5 мин) на его антиоксидантную активность методом биотестирования, с использованием в качестве тест-объектов инфузорий Paramecium caudatum. В работе определяли стрессоустойчивость тест-объекта по времени обездвиживания инфузорий при воздействии на них оксидативного стресса. В качестве стрессора использовали пероксид водорода, который повреждает преимущественно липидную часть мембраны. Выявлены оптимальные режимы термообработки, обеспечивающие наибольшую сохранность антиоксидантной активности молока и, соответственно, более высокую стрессоустойчивость инфузорий Paramecium caudatum: 76°С 5 мин и 90°С 20 с.
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