九龙牦牛奶渣氨基酸含量和蛋白质组成分析  

Amino Acid and Protein Composition of Jiulong Yak Milk Residue

作　　者：李玉萍 林亚秋[2] 金素钰[2] 王翠丽[2] 刘征鑫[2] 卢帮敏[2] 郑玉才[2] 

机构地区：[1]四川省甘孜州九龙县农牧局,四川甘孜626200 [2]西南民族大学生命科学与技术学院,四川成都610041

出　　处：《食品研究与开发》2012年第2期5-7,共3页Food Research and Development

基　　金：四川省应用基础项目(2006J13-117)

摘　　要：本研究的目的是分析家庭自制的九龙牦牛奶渣中氨基酸含量和蛋白组成特点。结果显示,九龙牦牛奶渣中总氨基酸含量约为36.5%,含量高的氨基酸主要包括谷氨酸、脯氨酸、亮氨酸、天冬氨酸、赖氨酸。必需氨基酸占总氨基酸的比例约为36%。电泳分析显示,牦牛奶渣蛋白质组分以酪蛋白为主,其比例约为82%。实验观察到牦牛酪蛋白的初步降解。研究结果表明,九龙牦牛奶渣的生化组成与普通牦牛奶渣接近。The objective of this study was to reveal the characteristics of amino acid and protein compositions of home-made milk residue from Jiulong yak.Total amino acid content of Jiulong yak milk residue was approximately 36.5 %;the amino acids with relatively high concentration included glutamate,proline,leucine,aspartate and lysine.Essential amino acids account for about 36 % of the total.Electrophoresis showed that the casein was the major protein component of yak milk residue,accounting for about 82 % of the total protein.Slight degradation of yak milk caseins was observed.The result indicated that the chemical composition of Jiulong yak milk residue was similar to yak milk residue of other type.

关 键 词：牦牛 奶渣 氨基酸 

分 类 号：S823[农业科学—畜牧学]