乳品真蛋白——定义、分析方法、计价及影响因素  

Milk True Protein——Definition,Determination Method,Pricing and Affecting Factors

作　　者：刘东红[1] 唐佳妮[1] 吕元[1] 叶兴乾[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310029

出　　处：《中国食品学报》2008年第5期115-119,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：科技部"十一五"重大科技支撑项目(2006BAD04A08)

摘　　要：介绍了乳品真蛋白的定义、测定方法及对计价的作用、影响因素。乳品真蛋白即除了非蛋白质氮以外的蛋白态氮,通过计算得到的蛋白质。按照AOAC及美国联邦乳市场改革法令,真蛋白可以采用凯氏定氮法直接或间接地测定。此外,UDY法、红外及类似的仪器也可以直接测定乳中的真蛋白。法国、美国、澳大利亚等国已采用真蛋白作为原料乳收购的计价因子,可以避免因尿素氮的变动造成的测定误差。乳品真蛋白的含量受遗传因子、环境、饲料和乳房炎等因素的影响。The paper introduces the definition and determination method of milk true protein, its role in raw milk pricing and its affected factors. True protein means crude protein minus nonprotein nitrogen in milk. It may be determined by Kjeldahl method both direct and indirect according AOAC and Federal Milk Marketing Order Reform. It may be directly measured by UDY, infra-red and other similar instrument methods. Until now it was used as a pricing factor in France, Austria, and the United States of American. Error causing by the variation of urea nitrogen in milk may be eliminated by using true protein as pricing faetor. The content of milk true protein is affected by genetic factor, environment, feeds, and mastitis etc.

关 键 词：真品乳蛋白 测定 凯氏法 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]