牛奶制品与植物蛋白制品中主要蛋白质组成的比较分析  

Comparative Analysis of Protein Composition of Dairy Product and Plant Protein Product

作　　者：俞海东[1] 韩荣勋[1] 罗静波[1] 

机构地区：[1]长江大学动物科学学院,湖北荆州434025

出　　处：《长江大学学报（自然科学版）》2018年第22期50-53,共4页Journal of Yangtze University(Natural Science Edition)

基　　金：长江大学博士启动基金项目(120/801200010128;120/801200010129)

摘　　要：为了给牛奶制品检测和消费者选择合适的蛋白产品提供科学依据,采用聚丙烯酰氨凝胶电泳法对巴氏消毒牛奶、酸奶、奶粉和植物蛋白制品中的主要蛋白质成分进行了比较分析。结果表明:植物蛋白制品中的蛋白质成分主要分布在100～40ku之间,而牛奶制品的蛋白质成分主要分布在40ku以下。In order to provide scientific basis for quality testing of dairy products and for consumers to select suitable protein products,SDS-PAGE was applied to the analysis of the protein components of pasteurized milk,yoghourt,milk powder and plant protein product.The results indicated that the protein components of plant protein products were mainly distributed between 100～40 ku and milk products were mainly distributed below 40 ku.

关 键 词：聚丙烯酰氨凝胶电泳 牛奶制品 植物蛋白制品 蛋白质 

分 类 号：TS253.7[轻工技术与工程—农产品加工及贮藏工程]