生乳蛋白质稳定性快检方法研究  

Study on rapid testing methods for the stability of raw milk proteins

作　　者：柴春节 刘玉茹 陈晓民 张淑丽 赵三军 CHAI Chunjie;LIU Yuru;CHEN Xiaomin;ZHANG Shuli;ZHAO Sanjun(Mengniu Dairy(Qiqihar)Co.,Ltd.,Qiqihar Heilongjiang,161000,China)

机构地区：[1]蒙牛乳业(齐齐哈尔)有限公司,黑龙江齐齐哈尔161000

出　　处：《质量安全与检验检测》2024年第2期100-103,共4页QUALITY SAFETY INSPECTION AND TESTING

摘　　要：本文通过试验测试,优化了用于生乳中蛋白质稳定性检测的磷酸盐实验方法,磷酸盐在生乳中作为稳定剂和乳化剂,与蛋白质相互作用,可稳定乳化体系,增强酪蛋白结合水能力,有效防止蛋白质、脂肪和水分离,增加磷酸盐浓度并未提高牛乳的热稳定性,反而使牛乳的热稳定性降低。该磷酸盐实验方法可作为评估生乳蛋白质稳定性的参考方法,无需大型的检测设备及昂贵的配套试剂,适用于牧场和企业实验室的快速检测。This article optimizes the phosphate experimental method for detecting protein stability in raw milk through experimental testing.Phosphate acts as a stabilizer and emulsifier in raw milk,interacts with proteins,stabilizes the emulsification system,enhances the water binding ability of casein,and effectively prevents protein,fat,and water separation.Increasing phosphate concentration does not improve the thermal stability of milk,but rather reduces its thermal stability.This phosphate experimental method can be used as a reference for evaluating the stability of raw milk proteins.It does not require large-scale testing equipment and expensive supporting reagents,it is suitable for rapid detection in ranches and enterprise laboratories.

关 键 词：磷酸盐 生乳 稳定性 实验方法 

分 类 号：TS207.3[轻工技术与工程—食品科学]