采用双向电泳技术研究牛乳热加工后蛋白质组变化  

Proteomics change of heat-treated milk by two-dimensional electrophoresis technology

作　　者：刘鸣畅[1] 吴亚君[1] 王斌[1] 杨艳歌[1] 陈颖[1] 

机构地区：[1]中国检验检疫科学研究院,北京100176

出　　处：《中国乳品工业》2016年第3期23-26,45,共5页China Dairy Industry

基　　金：863计划"食品蛋白质安全评价和鉴伪关键技术研究与开发(2013AA102202)"

摘　　要：采用双向电泳技术建立牛乳蛋白质组检测方法,研究不同热加工条件对牛乳主蛋白成分含量的影响,从而对不同热处理牛乳,包括鲜乳,巴氏乳,复原乳等进行鉴别。In this study, two-dimensional electrophoresis technology was built to explore the effect on protein ingredient from milk under different heat-treated and the milk proteome. Thus, we can differentiate milk under different heat-treated, such as raw milk, pasteurized milk, UHT milk and reconstituted milk accurately.

关 键 词：牛乳 热加工 双向电泳 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]