Effection of free amino acid of milk by ultra-high pressure treatment
Free amino acid in ultra-high pressure sterilization milk is measured by auto amino acid analyse apparatus adopting post-column derivation means and is contrast with original milk, pasteurism milk as well as ultra high temperature sterilized milk. The results indicate: appropriate heat treatment can increase the content of free amino acid, but a part of free amino acid will be destroyed or lossed with the heat temperature gradually increased. But after ultra-high pressure treatment, the all free amino acid can be measured except alanine and cystine and the content of asparagines is lower. The content of free amino acid is the highest in ultra-high pressure sterilize milk, the pasteurism milk is second, the ultra high temperature sterilized milk is lowest.