牛乳粉中掺入大豆蛋白的特异氨基酸分析研究  

Specific Amino Acids Analysis of Soybean Protein Incorporated in Milk Powder

作　　者：刘李婷 葛武鹏[2] 杨丽娜[2] 梁秀珍 

机构地区：[1]陕西省产品质量监督检验研究院农副食品所,西安710048 [2]西北农林科技大学食品科学与工程学院,杨凌712100 [3]陕西飞天乳业有限公司,宝鸡721100

出　　处：《食品工业》2018年第3期215-217,共3页The Food Industry

基　　金：陕西省科技厅战略性新兴产业重大产品(群)项目(2015KTCQ03-08;2016KTCQ03-03)

摘　　要：在蛋白质含量保持一致的情况下,脱脂牛乳粉中分别加入0,5%,10%,20%,50%和100%大豆粉,通过氨基酸分析仪进行17种氨基酸检测,结果表明Asp(天门冬氨酸)、Gly(甘氨酸)、Lys(赖氨酸)、Arg(精氨酸)、Leu(亮氨酸)和Val(缬氨酸)都有显著线性关系,相关系数分别为91.74%,92.53%,92.42%,93.12%,68.25%和75.38%,且均为添加量>20%后有明显变化。选取Asp、Gly、Lys和Arg建立4项综合曲线,其R2=0.947 8,为牛奶粉鉴伪提供技术参考。With the same protein content, 0, 5%, 10%, 20%, 50% and 100% soybean flour was added to the skim milk powder. 17 kinds of amino acid were detected by amino acid analyzer. The results showed that the correlation coefficients of Asp（asparagus）, Gly（glycine）, Lys（lysine）, Arg（arginine）, Leu（leucine） and Val（valine） were 91.74%, 92.53%, 92.42%, 93.12%, 68.25% and 75.38% respectively, and all of them were significantly changed after adding 20%. Four integrated curves were established with Asp, Gly, Lys and Arg, and its R^2=0.947 8. They provided technical reference for milk powder.

关 键 词：牛乳粉 大豆粉 氨基酸 掺假检测 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]