超高压羊奶中蛋白质和氨基酸含量的实验研究  

Experimental Study Under the Ultrahigh Pressure Milk Protein and Amino Acid Content

作　　者：许秀举[1] 戈娜[1] 王海英[1] 薛玉红[1] 李颖[1] 

机构地区：[1]包头医学院,内蒙古包头014060

出　　处：《食品研究与开发》2014年第13期100-101,共2页Food Research and Development

基　　金：国家自然基金项目(81160346)

摘　　要：初步探究超高压加工处理方法对羊奶中氨基酸和蛋白质含量的影响。盐酸水解法测定氨基酸含量、凯氏定氮法测定蛋白质含量。结果表明,经超高压处理后的羊奶中氨基酸和蛋白质含量并未减少。羊奶中的蛋白质和氨基酸在超高压加工处理后没有明显变化。To preliminary explore the ultrahigh pressure processing method for the influence of amino acid and protein content in milk. Amino acid hydrochloric acid hydrolysis method, content, determination of kjeldahl determination of protein content. After ultra-high pressure treatment of amino acid and protein content in milk does not reduce. Goat milk in protein and amino acid in ultra-high pressure did not change significantly after processing.

关 键 词：超高压 羊奶 氨基酸 蛋白质 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]