乳及乳制品中蛋白组分测定方法研究进展  

Research Progress on Determination of Protein Components in Milk and Dairy Products

作　　者：白沙沙[1] 赵笑 孔凡华 徐佳佳[1] 柴艳兵 张耀广 李兴佳 李飞 朱佳音 袁芳[4] 崔亚娟[1] BAI Shasha;ZHAO Xiao;KONG Fanhua;XU Jiajia;CHAI Yanbing;ZHANG Yaoguang;LI Xingjia;LI Fei;ZHU Jiayin;YUAN Fang;CUI Yajuan(Beijing Institute of Nutrition Resources Co.,Ltd,Beijing 100069,China;Shijiazhuang Junlebao Dairy Co.,Ltd.,Shijiazhuang 050221,China;Hebei Junle Bao JunYuan Dairy Co.,Ltd.,Shijiazhuang 050011,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]北京市营养源研究所有限公司,北京100069 [2]石家庄君乐宝乳业有限公司,河北石家庄050221 [3]河北君乐宝君源乳业有限公司,河北石家庄050011 [4]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2022年第4期396-403,共8页Science and Technology of Food Industry

基　　金：北京市科学技术研究院青年学者计划;乳及乳制品中活性功能成分共性检测关键技术研究及应用;河北省重点研发计划项目(20327102D)。

摘　　要：乳蛋白是乳及乳制品中重要的组成成分,其含量和组成是影响营养、免疫等功能特性的重要因素。乳中蛋白组分复杂,不同组分含量差异大,随着乳蛋白功能特性研究的深入,快速准确测定乳蛋白组分的含量具有重要的意义和研究价值。本文对目前使用最多的酶联免疫法、毛细管电泳法、高效液相色谱法和高效液相色谱串联质谱法4类测定乳蛋白组分方法的原理、适用性和方法特点进行综述总结,为乳蛋白组分的准确测定和新方法建立提供可靠的技术参考,为乳品营养研究、乳产品开发、婴幼儿配方粉优化提供理论支持。Milk protein is an important component in milk and dairy products,and its content and composition are important factors influencing the functionality of milk such as nutrition and immunity.Protein components in milk are complex,and the content of different components varies greatly.With the development of functional properties of milk protein,it is of great significance and value to determine the content of milk protein components in a faster and more accurate way.Currently,enzyme-linked immunosorbent assay(ELISA),capillary electrophoresis(CE),high performance liquid chromatography(HPLC)and high performance liquid chromatography tandem mass spectrometry(HPLC-MS/MS)are the main methods used to determine protein components in milk.In this article,the measurement principle,applicability,and the characteristics of these methods are reviewed,which could provide reliable technical reference for accurate measurement and establishment of a novel method in milk protein evaluation,while this could also be a theoretical support for dairy nutrition research,development of dairy products and infant formula optimization.

关 键 词：乳蛋白 酶联免疫法 毛细管电泳法 高效液相色谱法 高效液相色谱串联质谱法 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]