不同乳清蛋白粉中蛋白组分和部分氨基酸差异分析  

Differential Analysis of Protein Components and Selected Amino Acid Content in Different Whey Protein Powder

作　　者：许博舟 聂雪梅[1,2] 姚桂红 张雅宁 韩晓旭 王秀娟 许秀丽[1,2] XU Bozhou;NIE Xuemei;YAO Guihong;ZHANG Yaning;HAN Xiaoxu;WANG Xiujuan;XU Xiuli(Institute of Food Safety,Chinese Academy of Inspection and Quarantine,Beijing 100176,China;Key Laboratory of Food Quality and Safety for State Market Regulation,Beijing 100176,China;Shandong Institute of Product Quality Inspection,Jinan 250100,China;National Center of Technology Innovation for Dairy,Hohhot 010100,China)

机构地区：[1]中国检验检疫科学研究院食品安全研究所,北京100176 [2]国家市场监管重点实验室(食品质量与安全),北京100176 [3]山东省产品质量检验研究院,山东济南250100 [4]国家乳业技术创新中心,内蒙古呼和浩特010100

出　　处：《食品科技》2024年第7期67-74,共8页Food Science and Technology

基　　金：中国检验检疫科学研究院基本科研业务费项目(2022JK03);国家乳业技术创新中心项目(2022-KYGG-13);国家市场监督管理总局科技创新人才计划项目(青年拔尖人才)。

摘　　要：为探究不同乳清蛋白粉中蛋白组分及部分氨基酸含量的差异性,采集24例商品化乳清蛋白粉样品,分析不同产品中蛋白组分和必需氨基酸含量的差异性及其影响因素。结果表明,脱盐乳清粉D70和D90中蛋白组分含量与比例无明显差别(P>0.05);富含α-乳白蛋白的乳清蛋白粉中α-乳白蛋白组分占其主要乳清蛋白的70%左右,且样品中色氨酸含量为(3.18±0.02)g/100 g蛋白质,高出其他乳清蛋白粉1.0~1.5倍;富含乳脂肪球膜的乳清蛋白粉中免疫球蛋白含量最高,为(4.80±0.70)g/100 g蛋白质;除了富含α-乳白蛋白的乳清蛋白粉,其他乳清粉和乳清蛋白粉样品中β-乳球蛋白组分对乳清蛋白总量的贡献率高达67%~69%。不同乳清粉和乳清蛋白粉中蛋白组分与氨基酸含量差异性明显,该研究结论可为婴幼儿配方乳粉的关键配料的选择和配方的精准优化提供参考数据。In ordre to explore the difference of whey protein powder in protein components and amino acid content.24 samples of commercial whey protein powder were collected,the difference of protein components and amino acid content in different products and their influencing factors were analysed.The results shown that there were no significant difference for protein components between demineralized whey powder D70 and D90(P>0.05).About 70% of the main whey protein wasα-lactalbumin in the whey protein powder rich inα-lactalbumin,as well the content of tryptophan was(3.18±0.02)g/100 g protein,and much 1.0–1.5 times higher than that in other whey protein powder products.The whey protein powder rich in milk fat globules membrane had the highest content of immunoglobulin for(4.80±0.70)g/100 g protein.The contribution of β-lactoglobulin in total amount of whey protein was up 67%–69%,except the whey protein powder rich inα-lactalbumin.There had significant difference in the protein components and the amino acid content among whey powder and whey protein powders,and the results can provide supporting for the selection of key ingredients and the precise optimization of formula for infant formula milk powder.

关 键 词：乳清蛋白粉 乳清蛋白 酪蛋白 必需氨基酸 婴幼儿配方乳粉 

分 类 号：TS218.2[轻工技术与工程—粮食、油脂及植物蛋白工程]