液态乳制品中乳清蛋白和酪蛋白含量分析  

Analysis of whey protein and casein in liquid dairy products

作　　者：孔凡华 赵笑 李宏[2] 白沙沙[1] 杨春雪 孙晓辰 富宏坤 侯君钊 崔亚娟[1] KONG Fanhua;ZHAO Xiao;LI Hong;BAI Shasha;YANG Chunxue;SUN Xiaochen;FU Hongkun;HOU Junzhao;CUI Yajuan(Beijing Institute of Nutritional Resources Co.Ltd.,Beijing 100069,China;China National Accreditation Institute of Conformity Assessment,Beijing 100062,China;College of Automation,Bejing Union University,Beijing 100101,China)

机构地区：[1]北京市营养源研究所有限公司,北京100069 [2]中国合格评定国家认可中心,北京100062 [3]北京联合大学自动化学院,北京100101

出　　处：《食品与发酵工业》2022年第23期294-299,共6页Food and Fermentation Industries

基　　金：国家重点研发计划专项项目(2019YFF0216704);河北省重点研发计划项目(20327102D)。

摘　　要：随着居民对乳制品消费能力的提升,消费者对乳制品的品质提出了更高的要求,乳中功能蛋白因其重要的生物学功能成为研究热点。该实验采集13种风味发酵乳和风味酸乳以及15种其他液态乳制品,共计28个样品,采用高效液相色谱-串联质谱法测定28种液态乳制品中乳清蛋白和酪蛋白的含量。结果显示,不同来源、不同加工方式液态乳制品中乳清蛋白和酪蛋白的含量存在一定差异,鲜牛奶和纯牛奶中乳清蛋白和酪蛋白的含量普遍高于风味发酵乳和风味酸乳。该文评价了28种液态乳制品中乳清蛋白和酪蛋白的差异性,以期分析不同加工方式对乳品中功能蛋白含量的影响,为消费者购买高品质液态乳制品提供数据支撑。With the improvement of residents’consumption capacity for dairy products,consumers have put forward higher requirements for the quality of dairy products.Functional protein in milk has become a research hotspot because of its important biological function.In this experiment,a total of 28 samples of 13 kinds of flavored fermented milk and flavored yogurt and 15 kinds of other liquid dairy products were collected.The contents of whey protein and casein in 28 kinds of liquid dairy products were determined by high-performance liquid chromatography-tandem mass spectrometry.The results showed that there were differences in whey protein and casein from different sources and different processing methods of milk.The contents of functional proteins in fresh milk and pure milk were generally higher than those in flavor fermented milk and flavor yogurt.This paper evaluated the differences between whey protein and casein in 28 kinds of liquid dairy products,to analyze the effects of different processing methods on the content of functional protein in dairy products,and to provide a data basis for consumers to buy high-quality liquid dairy products.

关 键 词：液态乳制品 乳清蛋白 酪蛋白 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]